EASY BIBINGKA RECIPE (FILIPINO RICE CAKE)
This is the easiest and yummiest bibingka! Moist, tender, slightly gooey, and buttery rice cake. Why wait for Christmas when you can make these anytime of the year?
Provided by Mella
Categories Dessert
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 190c/375f. Grease large muffin cups with melted butter or line with grilled banana leaves. Place in an oven-proof tray.
- In a small pot, melt butter slowly over low heat until it turns clear and brown. Watch carefully to prevent burning. Remove from heat and pour onto a heat-proof bowl. Residual. Let it cool completely.
- In a large bowl, whisk brown butter and sugar. Add eggs, salt, vanilla, evaporated milk, and coconut milk. Whisk until sugar has completely dissolved.
- Sift the rice flour, glutinous rice flour, and baking powder into a strainer over the liquid ingredients. Stir until well combined and lump-free.
- Immediately fill the muffin cups with the bibingka batter. If the batter sits on the counter for a period of time, make sure to stir it well before pouring it over the muffin cups.
- Top with a slice of cheese and sliced salted egg on top. Bake for 12 to 15 minutes in the top rack of the oven until the top is brown. Start checking at 10 minutes. Move the rice cakes to the middle rack and bake for another 10 to 12 minutes until the toothpick inserted comes out clean (see notes for oven types).
- Let it cool completely. Sprinkle with sugar or grated coconut on top. Serve and enjoy!
Nutrition Facts : Calories 310 kcal, Carbohydrate 46 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 280 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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 - FILIPINO COCONUT CAKE
Posting this recipe for World Tour 2016. Found this yummy looking dessert on a blog called Zestuous. Bob's Red Mill has a sweet rice flour and cream of coconut is the sweetened kind, like you find near the alcohol/pina colada mix.
Provided by Mrs Goodall
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F degrees.
- In a large bowl, cream together the cream cheese and sugar.
- Stir in the eggs, one at a time.
- Mix in the remaining ingredients and stir, until smooth.
- Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
- Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 7176.5, Fat 269.1, SaturatedFat 179.9, Cholesterol 1086.1, Sodium 3137.7, Carbohydrate 1131.5, Fiber 13.6, Sugar 739.6, Protein 74.3
BIBINGKA (FILIPINO COCONUT MILK CAKE)
Yield: 1 (9 inch) round cake
Provided by Sarah | Curious Cuisiniere
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350F.
- (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.
- (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter
- In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.
- In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.
- Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.
- Pour the mixture into the prepared skillet.
- Bake the cake for 15 minutes.
- Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.
- Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.
- When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.
- Serve warm.
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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