BIBINGKA (FILIPINO COCONUT-RICE CAKE)
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table. Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp. Though Ms. Ponseca prefers bibingka without additional coconut on top, traditionalists may want to add a sprinkle.
Provided by Tejal Rao
Categories cakes, dessert
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
- Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
- Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 7 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 457 milligrams, Sugar 25 grams, TransFat 1 gram
BAKED COCONUT STICKY RICE CAKE RECIPE
Provided by By Christine's Recipes
Yield Prepare a 24cm x30 cm baking tray
Number Of Ingredients 5
Steps:
- Method: Preheat oven to 180C/350F. Beat the eggs and mix with sugar very well. Add coconut milk and glutinous flour, and combine until very smooth. Use a 24cm x30 cm baking tray, or two smaller trays. Don't use any trays that are too deep, it's hard to cook through otherwise. Line a baking sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges. Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a needle. If it comes out clean, it's done.
BAKED COCONUT RICE CAKE
Provided by Rachel Leung
Categories Gluten Free, Dessert
Yield 2 8" round pans
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F. Grease two 8 inch cake pans with non-stick coconut oil spray.
- In a large bowl, whisk together glutinous rice flour, baking powder, and sea salt.
- In a separate bowl, whisk together coconut milk, maple syrup, and melted coconut oil.
- Add wet ingredients into dry ingredients and mix until combined. The batter's consistency is perfect when it flows off a whisk or spatula in ribbons.
- If using a filling, pour ¼ of batter into the bottom of each prepared pan. Spread evenly. If using filling, dot over batter. Pour ¼ more batter on top of filling and spread evenly. If not using any filling, distribute batter evenly between the two prepared pans. Sprinkle coconut flakes on top.
- Bake for 45 to 50 minutes, until golden brown.
- Cool in pans for a few minutes before turning out onto plate. It should fall out very easily. Use kitchen scissors for clean cuts.
BAKED RICE CAKE
This rice cake is generally eaten in Asian countries during the DuanWu holiday, but it is also eaten at other holidays, birthdays, and everyday. Nien gow means sticky cake in Chinese.
Provided by sqq100
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 39
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish.
- Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 18.1 g, Cholesterol 15.6 mg, Fat 5.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 42.6 mg, Sugar 5.4 g
COCONUT RICE
Steps:
- Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT
My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!
Provided by Ming Tsai
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
- Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
- Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
- Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
- Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
- Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
SWEET RICE-FLOUR AND COCONUT CAKE
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Provided by Rachel Laudan
Categories Cake Rice Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 squares
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
- Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
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