Pininat is a type of bibingka prepared with glutinous rice flour, coconut milk and macapuno strings, a popular rice cake from Pangasinan. Pininat’s name came from the word “pinat” which means to stretch. Stretchy? Yes hence the name, but to describe its texture in detail this is gooey and chewy like most rice cakes. It’s one of the simplest rice cakes to make, almost similar to cassava cake but instead of cassava, glutinous rice flour is used.

Pininat 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Category: Snack
  • Cuisine: Filipino


Pininat is a type of a Filipino rice cake prepared with glutinous rice flour, coconut milk and macapuno strings




  1. In a large mixing bowl combine all ingredients together apart from the glutinous rice flour, mix in medium speed until even in consistency.
  2. Gradually add the glutinous rice flour then continue to mix until well incorporated.
  3. Pour mixture in a banana leaf lined large baking tray.
  4. Bake in a 180C preheated oven to 45-50 or until top turns golden brown. Remove it from the oven then let it cool before serving.

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5 Responses

  1. mjskitchen says:

    I’m a sucker for anything made with glutinous rice. This looks wonderful!

  2. suituapui says:

    Oh? Filipinos call it bibingka? We call it bingka (Malay) here. I love the good ones. Sigh!!! Can’t go out to buy right now – we’re under a partial lockdown.

  3. Forget about soft fluffy cakes- I like these moist gooey ones!

  4. Evelyne says:

    Yeah that truly looks like my type of dessert, yum! I hope you are safe and well!

  5. It reminds the Filipino cassava and coconut cake that my friend Rhoda prepared here — although this one is made with rice flour. I bet it is quite delish!

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