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
BIBINGKA (COCONUT RICE CAKES WITH BANANA LEAVES)
Bibingka is a cake made of rice flour, so it's naturally gluten-free, chewy but tender throughout, with a soufflé-like fluffiness. It's traditionally cooked in a clay pot over and under hot coals, a difficult setup to replicate; instead, I pour the batter into a cast-iron pan lined with banana leaves, which char as the cake bakes, infusing it with their scent. (You can cut the ribs off the leaves to make them more malleable.) Nearly halfway through baking, the cake is topped with salted duck egg, an ingredient available at Asian specialty groceries. If you can't find it, the cake will be more forthrightly sweet, lacking that sly note of brine. As a final touch, if you have a kitchen torch available, char the edges of the banana leaves, so a little smokiness suffuses the delicate cake.
Provided by Angela Dimayuga
Categories snack, cakes, dessert
Time 1h15m
Yield Two 8-inch cakes (about 16 servings)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees and center racks.
- Line two 8-inch cast-iron skillets or similar pans with banana leaves: Set 2 large sheets in each pan, allowing banana leaves to overlap in the center and come up the sides. Cut off any overhang that extends more than 1/2 inch beyond the lip of the skillet. Melt the butter, and add 1 tablespoon melted butter to each skillet, brushing it to coat the bottom and sides, reserving the remaining melted butter for the cake.
- In a small bowl, mix together the cream cheese and Parmesan; set aside.
- In a medium bowl, whisk together the rice flour, sugar and baking powder.
- In a large bowl, whisk together the coconut milk, eggs and the remaining 6 tablespoons melted butter. Add about a third of the flour mixture and stir to combine. Repeat twice, integrating dry ingredients into wet ingredients, stirring until combined.
- Pour half the cake batter into each buttered skillet and smooth each into an even layer.
- Bake the cakes for 30 minutes, until set around the edges but the surface of the center is puffy and not fully cooked through, rotating the cakes halfway through cooking.
- Remove the cakes from the oven. Form the cream cheese mixture into about 10 1/2-inch-thick logs. Top each cake with a few slices of duck egg coins in the center, then arrange five cream cheese logs on each cake, radiating outward from the center of each cake, like the arms of a starfish. (The logs will sink in lightly on the top, but should not sink in fully.) Return the cakes to the oven to continue baking for 10 minutes more, then increase the temperature to 400 degrees and cook until the top is a deep golden and cakes are fully set, 10 to 15 minutes. The cakes will be lightly domed and should spring back when touched.
- Let cool 10 minutes then cut into slices. Serve warm or at room temperature.
BIBINGKA (COCONUT RICE CAKE)
This coconut rice cake is so tender, moist, delicious and with the perfect crumbs, you won't believe you're eating a cake that's actually completely gluten-free! This Bibingka is so insanely good it can rival any regular wheat cake in taste and texture.
Provided by Manila Spoon
Time 35m
Number Of Ingredients 9
Steps:
- Prepare eight mini pie or tart pans by lining each with softened banana leaves that hang over the edge of the pans. The banana leaves are optional but the cake is traditionally baked in them as they add aroma and a subtle sweetness to the cake. If you cannot find banana leaves, line the pans with parchment paper instead. Preheat the oven to 375°F (190oC).
- Sift together the rice flour, baking powder and salt. Set aside. Beat the eggs in a bowl. Add the sugar, coconut milk, melted butter and vanilla extract. Mix well.
- Slowly add the flour mixture to the egg mixture, mixing the batter continuously as you do so. Whisk until the batter is completely smooth and has achieved a pourable consistency.
- Divide the batter evenly between the eight prepared pans. Bake for 18 to 23 minutes or until a tester inserted in the middle of each cake comes out clean. Leave in the pans for 10 minutes then remove from the pans and transfer to a rack to cool completely. Serve warm or at room temperature, with coffee.
FILIPINO BIBINGKA RICE CAKE WITH COCONUT IN BANANA LEAVES
This is one of my most trusted recipes for the Filipino Bibingka, rice cakes baked in coconut milk, eggs, flour, butter, cheeses and nestled in banana leaves. Traditionally, this is served during the colder months in the Philippines, especially during Christmas. Here in America, I tried to recreate it as best as I could using the recipe from Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. This makes two 9-inch round pans. Servings 4 to 6 for breakfast, brunch or snacks.
Provided by Asian in America
Categories Breakfast Brunch Dessert Merienda Snack
Time P1DT23m
Number Of Ingredients 15
Steps:
- To make the galapong: Rinse the rice under cold running water, drain and place in a medium bowl with cold water to cover. Refrigerate overnight.The next day: Drain and rinse rice again. Drain in a colander. Transfer to a food processor and process until the mixture is finely grounded about 1 minute. Then work again to press the galapong through the sieve. You should have about 1 and 1/2 cups galapong. Discard any extra.
- To make the bibingka: Preheat the oven to 425 F degrees and prepare two 9-inch pie pans lined with parchment paper or banana leaves.
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt in a bowl. Add the galapong and mix well so that no more lumps remain. Stir in egg yolks, coconut milk, and regular milk.
- In the clean bowl of an electric mixer fitted with a whisk attachment, beat the egg whites till stiff. Fold the whites into the galapong mixture.
- Grease the banana leaves lining the pans with softened butter. Divide the mixture between the lined pans. Nestle each salted egg quarter into the middle of each cake. Sprinkle each cake with 2 tablespoons of the Gouda, and 2 tablespoons of the feta, and lastly the sugar.
- Set the cakes on the top rack of the oven and bake until firm and set, for about 20 minutes. It should be lightly browned on top. If the bibingkas are firm but not browned, preheat the broiler and broil them 6 inches from the heat source, watching it carefully till it is bubbly and light brown, in 3 minutes.
- Brush the bibingka with the melted butter while still warm. Let cool slightly and serve straight from the banana-leaf lined pans.
- Cook's Comments: To get the outdoor burnt banana leaves aroma, I put the entire rice cake, covered in banana leaves on the outdoor grill. The heat should be set to a medium high and the rice cakes are left for 10 minutes. Soon the fragrance of the banana leaves mixed with the coconut will fill the air.
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Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 35 g, Protein 5 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 1 g, Sugar 3 g
HOMEMADE BIBINGKA (FILIPINO COCONUT-RICE CAKE)
Bibingka is a popular Philipine sweet, a steaming hot rice cake which transforms simple ingredients into an irresistibly, soft and spongy dessert.
Provided by Petite Gourmets
Categories dessert
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat an oven to 375F and line a muffin tray with banana leaf (or muffin liners).
- In a mixing bowl whisk together the eggs and caster sugar.
- Then add the glutinous rice flour, rice flour, baking powder and salt, fold the ingredients together.
- Gradually pour the coconut milk into the mixing bowl, whisk to form a smooth cake batter.
- Pour the bibingka batter into the muffin tray, filling each cup halfway.
- Bake the bibingka for 20 minutes until set, testing with a toothpick.
- Optional - to create a char on the bibingka set the oven to broil and place the muffin tray on the top rack of the oven, cook for 2 minutes to char.
- Once baked, remove the bibingka from the oven and cool on a wire rack for 5 minutes. Using a pastry brush, brush the tops of the rice cakes with melted butter and scatter over the desiccated coconut.
- Remove the banana leaves/muffin liners and serve the bibingka warm.
Nutrition Facts : Calories 697 calories
CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)
A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.
Provided by MattOlay V-H
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
- Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
- Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
- Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g
CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)
A very coconutty rice flour chewy dessert. Traditionally, this is baked in banana leaves but my family prefer the crispy edges which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour and this seems to be the favorite.
Provided by Olay H.
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
- 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
- 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
- 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.
Nutrition Facts : Calories 255, Fat 9, SaturatedFat 6.2, Cholesterol 46.8, Sodium 75.2, Carbohydrate 40.2, Fiber 0.4, Sugar 26.6, Protein 3.6
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