Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol


I guess you haven’t heard of this recipe yet, I won’t be surprised because it’s my wife’s creation which she only made a couple of weeks ago. So what is it? Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol , so I guess you now know where the name comes from.

How does it tasted? Well the first trial was when we brought this in a small Filipino community gathering, when we served it there was a lot of confusion on their faces, I know they cannot decipher what kind of kakanain (rice cake) this is because it looks something new. When they had a bite it even confused them more, some said it was Royal Bibingka some said it was Espasol until I told them what it is. Anyways the bottom line is that they all agreed that it tasted great and it was gone in a matter of seconds.

This recipe was a big hit which means we will be making a lot of this in the future perhaps improving on the recipe like adding coconut strips to give it more of an espasol feel at the same time give a different texture so watch this space.

Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Little Vietnam plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..

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Bingkasol 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Category: Dessert
  • Cuisine: Free Style


Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol




  1. In a bowl combine together rice flour, sugar and powdered coconut milk.
  2. Add water, milk and egg. Mix well until free of even in consistency.
  3. Grease baking pan then pour the mixture, cover it with aluminium foil.
  4. Bake in 190C preheated oven for 45 minutes. Remove from oven and remove the aluminium foil cover. Let it cool
  5. Place toasted rice flour in a large covered container.
  6. Slice into small bite sized pieces then place it into the container with the toasted rice flour, cover the container then shake to coat bingkasol evenly.


Bingkasol Wide


7 Responses

  1. kitchenriffs says:

    No, I haven’t heard of this! 🙂 But now that I have, I must say it sounds (and looks!) wonderful. Really good job — thanks.

  2. This sure looks and sounds delicious – Raymund.

  3. How fantastic, love those that are brave enough to create new recipes. Sounds really interesting! 🙂

  4. How delicious & fortunate thst both you & your wife are equally good cooks. I love the idea of s sticky sweet coconutty rice cake. Judging by your guests reaction, so do they!

  5. Juliana says:

    This is such a coincidence…I just posted something using glutinous rice flour and coconut…I love everything that contains glutinous rice…and this creation is right on by taste buds…
    Hope you are having a great week Raymund 🙂

  6. totaally woth to try!!!
    never know any baked sticky rice cake before…..

  7. That looks AMAZING ! Like marshmallow consistency but tasting of coconut and cream. YUM!

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