Bibinka is a sweet, spongy Filipino rice cake traditionally made with rice flour, coconut milk, sugar, and eggs. Eggs are seamlessly replaced by flax seed in this pretty, pink, and veganized version. Bibinka are usually white and topped with cheese or salted egg, but these ones have a soft, pink color thanks to beet juice. A topping of fresh, sweet strawberries makes them adorable and a delicious addition to any party — but they're so easy to make, so why wait for a party to happen?
Pink Bibingka: Filipino Rice Cakes [Vegan, Gluten-Free]
- 3 tablespoons flax meal
- 9 tablespoons of water
- 1 cup rice flour
- 1 cup cane sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup rice milk
- 1/2 cup beet juice
- 1 tablespoon liquid, plus more for oiling the muffin pan
- 3 large strawberries,slices
- 1 sheet of banana leaf (optional)
- In a small bowl, mix flax meal with water and set aside.
- Preheat oven to 375°F.
- In a bowl, mix the dry ingredients: rice flour, sugar, baking powder, and salt.
- In a separate bowl, mix the wet ingredients: flax meal mixture, coconut oil, rice milk, and beet juice.
- Combine both dry and wet ingredients and whisk until fully incorporated.
- Using a pastry brush (or your fingertips if you're up for it), oil a mini muffin pan to prevent the cake from sticking. If you don't have a mini muffin pan, you could use whatever size of muffin pan you'd like.
- Pour the batter only 3/4 of the way into each slot (the cake will rise).
- Put the muffin pan in the oven and bake for 15-20 minutes.
- While baking, you may place a sheet of banana leaf in the oven to infuse its flavor to the cake (optional).
- Once done, let it cool for another 10 minutes.
- Using a spoon or knife, carefully loosen the sides and center of the bibingka cakes and transfer them to a serving plate.
- Place strawberry slices on top of the bibingka cakes and serve.
Makes 24-28 mini cakes or 12-16 small cakes, if you're using a regular muffin pan.