Filipino desserts and sweet treats are very different to their European and American counter parts. They are often denser in texture, and as expected many feature exotic ingredients such as purple yam (ube), coconut, casava and glutinous rice. This Filipino coconut rice cake is a wonderful alternative to cupcakes. It is traditionally cooked in banana leaves which adds more flavour, but is still delicious even just baked in cupcake cases. It’s super quick and easy to make and the ingredients are really easy to find (see the “Notes” section below).
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Makes: 12 cupcakes
Preparation Time: 10 minutes
Baking Time: 15-20 minutes
- 115 g rice flour (I’d recommend Natco Rice Flour)
- 1 tbsp baking powder
- pinch salt
- 2 eggs
- 115 g caster sugar
- 200 ml coconut milk (half a can)
- 1 tbsp unsalted butter melted
- 0.5 tsp vanilla extract
- Pre-heat oven to 170 °C fan (190 °C conventional oven).
- Line a 12 hole muffin tin with cupcake cases.
- Mix the rice flour, baking powder and salt together in a bowl.
- In a large bowl whisk the eggs and thoroughly whisk in the caster sugar, coconut milk, butter and vanilla extract.
- Sift the dry ingredients onto the wet ingredients a third at a time. Fold the mixture together between each addition.
- The batter formed will be runnier than that of traditional European/American cake batter, but don’t worry, the rice flour will firm up during baking. Divide the batter between the cupcake cases.
- Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the muffin tray for around 10 minutes before transferring the cakes onto a wire rack for further cooling.
- I bought my rice flour from Amazon. Click here for more details.