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Bibingka Waffles

5.0

(10)

Bibingka waffle on a plate topped with yoguut dried coconut currants and apricot and fig wedges.
Photo by Emma Fishman

Growing up, Woldy Reyes coveted the Eggo waffles that his peers ate for breakfast. “I’m first-generation Filipinx American, and Eggos were not something we had at home,” Reyes says. So when he was invited to pop up at his friend Eric See’s Brooklyn restaurant, Ursula, he knew he had to do a waffle. This recipe is inspired by bibingka, a Filipino cake generally made with glutinous rice flour that his mother would make for breakfast on special occasions. This rice flour is the secret to these waffles’ delightful chew. Top them with fresh fruit, toasted coconut flakes, and coconut yogurt to keep them vegan and gluten-free.

Standard and Belgian waffle makers will work for this recipe. Read more about why the Presto FlipSide is our No. 1 pick. 

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What you’ll need

Recipe information

  • Yield

    4 - 6 Servings

Ingredients

1

cup (135 g) rice flour

1

cup (165 g) glutinous rice flour

½

cup unsweetened coconut flakes

½

cup (100 g) sugar

1

Tbsp. baking powder

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1

13.5-oz. can unsweetened coconut milk

½

cup club soda

1

tsp. vanilla extract

Nonstick vegetable oil spray

Coconut yogurt, fresh fruit, and toasted unsweetened coconut flakes (for serving)

Preparation

  1. Step 1

    Whisk together rice flour, glutinous rice flour, coconut flakes, sugar, baking powder, and salt in a large bowl. Whisk coconut milk, club soda, and vanilla in a medium bowl to combine. Pour into dry ingredients and whisk until combined.

    Step 2

    Heat a Belgian or standard waffle iron and lightly coat with nonstick vegetable oil spray. Pour ½–¾ cup batter per waffle onto iron. Cook waffles until crisp and light golden, 5–8 minutes. Repeat with remaining batter.

    Step 3

    Serve waffles warm, topped with coconut yogurt, fresh fruit, and toasted coconut flakes.

Explore Bon AppétitBreakfastGluten-FreeDairy-FreeNut-FreeVeganFilipinoSoutheast AsianAsianWaffleCoconut MilkRice FlourGlutinous Rice Flour
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Reviews (10)

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  • Made these with dairy milk since that’s what I had, and was very skeptical because the batter was super thin. They barely rise so one side didn’t cook as well on my stovetop waffle iron, but they are delicious! I didn’t have problems with sticking.

    • ChunkStyle

    • 12/19/2021

  • Chewy, crispy, delicious! I didn’t have club soda on hand, so used sparking water instead. Also subbed in toasted sesame seeds for the coconut flakes. I buttered the waffle iron, and waffles were crispy and golden! No issues with releasing. Will definitely make again!

    • Anonymous

    • San Francisco

    • 11/27/2021

  • I used a nonstick waffle iron (nothing has ever stuck to it) and greased with coconut oil anyhow. The waffles stuck thoroughly. I was able to salvage enough of the first batch, in pieces, for he two of us to eat. It was delicious, with a wonderful texture. I cleaned the waffle iron and greased it again, but the second batch was not even slightly salvageable. Now I’m left wondering how I’m going to get this mess out of my electric waffle maker. I might make this again, but as pancakes.

    • Jeanne

    • Idaho

    • 10/24/2021

  • Made these this morning. So yummy and easy! We will definitely make them again.

    • Anonymous

    • 10/14/2021

  • Just made these, the club soda is a game changer, creating a fluffy waffle! Delish.

    • SWorks cooks

    • CO Rockies

    • 10/12/2021

  • Ingenious! Bibingka with a twist! Incredibly delicious!!!

    • tessla 🌸

    • Hawaii

    • 9/22/2021