This Vegan Bibingka Recipe could not get any easier. Bibingka is a sweet, spongy, Filipino rice cake that is traditionally with eggs and milk. It is usually topped with cheese or salted egg. For my vegan version, I smothered some delicious cashew cream on top.
And you know what they say, the way to a man’s heart is through his stomach so I decided to bake something delicious for my boyfriend Chris this Valentines Day. I planned to bake him Vegan Bibingka.
To stay with the Valentines Day theme, I bought few pieces of heart-shaped ramekins at the dollar store.
Vegan Bibingka Recipe
VEGAN BIBINGKA:
Yields 8 servings (the bibingka hearts pictured were just portion of the total yield).
*If you do not have ramekins, you may use mini muffin pans and mini cupcake containers.
INGREDIENTS LIST:
- 1 cup rice flour
- 1 cup organic sugar
- 3 tablespoons flaxseed meal
- 1/8 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 can coconut milk (13.5 ounces)
- 1 sheet banana leaf (optional) (you can buy them at the frozen section of Asian supermarkets)
DIRECTIONS:
- Preheat oven to 350 degrees.
- In a bowl, whisk the first five ingredients.
- Pour in coconut milk. Mix well.
- Grease your ramekins or muffin pans and pour in the mixture, filling them 3/4 of the way.
- Pop in the oven and place a sheet of banana leaf next to the pans to infuse flavor.
- Bake for 15-20 minutes or until edges have become medium brown.
- If transferring from muffin pan to a different container, let the cakes cool down first for easy transfer.
- Smother cashew cream on top (optional) (see recipe below for cashew cream).
CASHEW CREAM:
INGREDIENTS:
- 3/4 cup raw cashews, soaked overnight
- 3/4 cup water
- 1/4 teaspoon salt, or more to taste
- Few drops of lemon juice
DIRECTIONS:
- Using a high-speed blender, combine and puree the ingredients. Add more salt to taste.
- Set aside as topping for the Bibingka cake.
Bibingka is a wonderful dessert or sweet treat for this Valentines Day. Happy Hearts Day everyone!
This looks sooo good! Thank you.
No prob! And thank you for stopping by. I hope you could try the recipe.
Thanks for sharing this recipe! I can’t wait to try it
No prob! Leme know how it goes! Happy Vday.
With all of that coconut flavor (not to mention cashew cream) I need to try these. Happy Valentine’s Day!
Aww thanks. Happy Valentines Day to you too! Your Vday recipes also sound so scrumptious!
Happy Valentine’s Day, Richgail! I love spongy rice cakes…and the cashew cream sounds lovely on them!
Happy Valentines day to you too Rika! Yup, spongy rice cakes are the best!
These look adorable!
Thanks Charisma!
can i substitute whole wheat flour?
It will taste different but it will be definitely healthier
Hi po! Where can you get flaxseed meal and nutrional yeast. I just turned vegan 3 months ago and I’ve been seeing these ingredients in recipes.
Hello! Are you in the Philippines? Try Supergrocer in Manila. Hope that helps!
do i use full fat coconut cream or normal coconut milk (like the one eaten with cereal)?
Full fat coconut milk (not cream). Like caned coconut milk. My fave brand is Aroy-D and Natural Value. Hope that helps!
Does this recipe fill an entire 24 cupcake pan? Also, if I use a muffin/cupcake pan should I put cupcake wrappers?