Peach Bibingka with Marigold & Genovese Basil
This Filipino-inspired rice cake gets a bright seasonal twist with juicy peach slices, creamy coconut yogurt, fragrant torn basil, and a scatter of golden marigold petals.
Pillowy, lightly sweet, and entirely plant-based, bibingka is naturally gluten-free and comes together with just a whisk and a cake pan — no special skills required. Whether you're growing Genovese basil and marigolds in your Farmstand or on your windowsill, this is the perfect recipe to put those beautiful seedlings to delicious use.
Featured Seedlings
Ingredients
- 1 1/4 c rice flour
- 1 1/4 c glutinous rice flour
- 1 c sugar
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/2 c melted coconut oil
- 1/2 c carbonated water
- 1 tsp vanilla extract
- 1 can (14 oz) coconut milk, preferably Aroy-D
- for baking non-stick spray
- 1 medium peach, pit removed and sliced into half moons
- 1 c coconut yogurt (preferred brand: Anita's Coconut Yogurt)
- 6 leaves genovese basil
- to garnish marigold petals
- special equipment 9″ cake pan
Instructions
Step 1
Place the rack in the middle of the oven and preheat to 350 degrees
Step 2
Spray a 9″ cake pan with non-stick spray and set aside.
Step 3
In a bowl, whisk together the dry ingredients: rice flour, glutinous rice flour, sugar, baking powder, and salt.
Step 4
In a separate bowl, whisk and combine the wet ingredients: melted coconut oil, carbonated water, vanilla extract, and coconut milk.
Step 5
Pour the wet ingredients into the dry ingredients and whisk until the mixture is fully incorporated and the batter is smooth.
Step 6
Pour the batter into the cake pan and bake for 1 hour until a wooden skewer inserted into the center comes out clean.
Step 7
Let the bibingka cool completely. After the cake is cool, remove the cake from the pan, use a butter knife down the side and slowly move in a circular motion to release the cake from the sides. Gently invert the cake onto a serving plate or cake stand.
Step 8
With a spoon, spread the coconut yogurt evenly over the cake. Pile sliced peaches over the yogurt. Sprinkle hand-torn genovese basil and marigold petals over the cake.
Step 9
Enjoy!