Can I make pink bibingka: filipino rice cakes [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is pink bibingka: filipino rice cakes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pink bibingka: filipino rice cakes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is pink bibingka: filipino rice cakes [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.3K Views 10 years ago

Pink Bibingka: Filipino Rice Cakes
[Vegan, Gluten-Free]

RE By: RG Enriquez

Author Bio

Traditional Filipino recipes gone plant-based. "Astig" is a Tagalog word for tough, unique, or gutsy. RG... Read More

Order with Instacart Download Our App

Strawberry Bibingka: Filipino Rice Cakes

Discover more recipes with these ingredients

Pink Bibingka: Filipino Rice Cakes [Vegan, Gluten-Free]

24-28

Dairy Free

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... Read More

Ingredients You Need for 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)

Order with Instacart Download Our App

How to Prepare Pink Bibingka: Filipino Rice Cakes [Vegan, Gluten-Free]

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.