Bibingka Waffles

Name: Bibingka Waffles
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)

Woldy Reyes4 - 6 ServingsSource

breakfast gluten-free dairy-free nut-free vegan filipino waffle coconut milk rice flour glutinous rice flour

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)

Method

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.

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.

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