Bibingka Flat Cake Recipes

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BIBINGKA (FILIPINO COCONUT-RICE CAKE)



Bibingka (Filipino Coconut-Rice Cake) image

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

2 cups/320 grams rice flour
1/2 cup/55 grams glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup/150 grams granulated sugar
1/3 cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
1 1/2 cups/355 milliliters coconut milk
3 eggs, lightly beaten
1 banana leaf (optional)
1 salted duck egg, sliced (optional)
1 cup/80 grams grated queso de bola or Cheddar cheese
1/2 cup/52 grams grated coconut, for topping (optional)

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

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)



Chewy Coconut Bibingka (Filipino Rice Cake) image

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

1 (13.5 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 stick butter, melted
4 eggs
2 (12 ounce) jars macapuno strings in heavy syrup
2 ½ cups sweet rice flour (mochiko)
1 cup packed brown sugar
1 tablespoon vanilla extract

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

BIBINGKA (COCONUT RICE CAKES WITH BANANA LEAVES)



Bibingka (Coconut Rice Cakes With Banana Leaves) image

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

4 large sheets frozen banana leaves (from a 1-pound package), rinsed and thawed
1/2 cup/115 grams unsalted butter (1 stick), melted
8 ounces/225 grams cream cheese, softened
1/2 cup/30 grams finely grated Parmesan
2 3/4 cups plus 2 tablespoons/455 grams rice flour
2 cups/400 grams granulated sugar
2 tablespoons baking powder
2 cups/480 milliliters coconut milk
4 eggs
2 salted duck eggs, peeled and thinly sliced crosswise into coins (not ovals)

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 (FLAT CAKE)



Bibingka (Flat Cake) image

The recipe was copied from "The Philippine Cookbook" This recipe is famous in the philippines, especially during Christmas time. And to keep that tradition going in my family, I always made sure I make it for my family and guests at Xmas time.

Provided by truebrit

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup granulated sugar
1 1/4 cups coconut milk
3 beaten eggs
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons baking powder
1/2 cup grated edam cheese
1/2 cup melted butter or 1/2 cup margarine, to baste
1/2 cup grated coconut

Steps:

  • Preheat oven to 375 degrees.
  • Mix the sugar with the coconut milk in a bowl.
  • Make sure sugar has dissolved.
  • Add beaten eggs.
  • In bowl, sift the flour.
  • Add salt and baking powder and sift again.
  • Combine the egg mixture with the flour mixture.
  • Beat well.
  • Pour into baking pan.
  • Bake for 15 minutes.
  • Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
  • When done, brush again with margarine.
  • Serve with grated coconut.

Nutrition Facts : Calories 846.2, Fat 49.1, SaturatedFat 35.3, Cholesterol 200.5, Sodium 1941.2, Carbohydrate 93.3, Fiber 3.5, Sugar 38.5, Protein 13.6

BIBINGKA



Bibingka image

Provided by Food Network

Yield Makes about 15-20 squares.

Number Of Ingredients 8

1/2 cup butter, softened
1 lb sweet rice flour
2 1/2 cup sugar
1 tsp. baking powder
3 cups milk (fresh or evaporated)
5 eggs, beaten
1 tsp. vanilla
1 cup coconut flakes

Steps:

  • Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

BIBINGKA (FILIPINO RICE CAKE)



Bibingka (Filipino Rice Cake) image

A coconut-flavored, banana-leaf scented rice cake topped with caramelized coconut strips.

Provided by Yana Gilbuena

Categories     Breakfast     Dessert     Snack

Time 40m

Yield 1 eight-inch cake

Number Of Ingredients 10

1 banana leaf, cut into two 8-inch-wide by 10-inch-long pieces (optional, see note)
2 ounces unsalted butter (4 tablespoons; 55g), melted, divided
3 ounces white rice flour (1/2 cup; 85g)
1 1/4 ounces sweet rice flour (1/4 cup; 40g), preferably mochiko (see note)
1 1/2 teaspoons (7g) baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 3/4 ounces sugar (1/4 cup plus 2 tablespoons; 80g), plus extra for sprinkling
3/4 cup (175ml) full-fat coconut milk
1 large egg (1 3/4 ounces; 50g)
3 ounces (85g) macapuno, drained (see note)

Steps:

  • Adjust oven rack to middle position and preheat to 375°F (190°C). If using banana leaf, rinse banana leaf pieces under cold running water and pat dry with paper towels. Working with one piece of banana leaf at a time, hold banana leaf with tongs about 2 inches above medium-high flame of a gas burner, turning every 3 to 5 seconds, until soft and pliable, about 15 seconds. Transfer to a plate and repeat with remaining piece of banana leaf. Place banana leaf pieces in an 8-inch anodized aluminum cake pan or cast iron skillet, arranging them in an overlapping configuration to completely cover the bottom and sides of the pan, pressing down on them with your hands to ensure they are flush with the pan. Brush evenly with 1/2 ounce (1 tablespoon; 15g) melted butter and set aside. Alternatively, if not using banana leaf, grease an 8-inch anodized aluminum cake pan or cast iron skillet with melted butter or pan spray and line with parchment ; set aside.
  • In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt until well combined, about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary.
  • In a large bowl, whisk together 1 ounce (2 tablespoons; 30g) melted butter, sugar, coconut milk, and egg, until sugar is dissolved and mixture is thoroughly combined. Add flour mixture to coconut milk mixture and whisk together until completely smooth and no dry flour remains, about 1 minute. Using a flexible spatula, fold batter once or twice from the bottom up, then scrape into prepared pan.
  • Bake until batter is beginning to set at the edges, about 10 minutes. Remove from oven and evenly distribute macapuno in a single layer over top. Return pan to oven and continue to bake until cake is puffed, edges are lightly browned, and a toothpick inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 12 minutes.
  • Remove from oven and preheat broiler. Brush top of cake with remaining melted butter and lightly sprinkle sugar evenly over top. Broil until cake is golden brown and macapuno is slightly caramelized, about 2 minutes.
  • Transfer pan to a wire rack and cool for 10 minutes. Run a butter knife along edges to loosen, then invert onto a wire rack, remove banana leaves or parchment, and place cake right side up on serving platter. Serve warm.

BIBINGKA - FILIPINO COCONUT CAKE



Bibingka - Filipino Coconut Cake image

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

8 ounces package cream cheese
2 cups granulated sugar
3 eggs
1 lb sweet rice flour
1 tablespoon baking powder
1/2 cup butter, melted
1 tablespoon vanilla
15 ounces can cream of coconut
1 cup milk
8 ounces can crushed pineapple
1/4 cup brown sugar
2 tablespoons granulated sugar

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

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