BIBINGKA
Bibingka Espesyal is the ultimate Christmas treat! Soft, spongy and made extra delicious with salted egg, cheese, and grated coconut topping, this classic Filipino delicacy is sure to be a holiday hit.
Provided by Lalaine Manalo
Categories Snack
Time 35m
Number Of Ingredients 14
Steps:
- In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until well-combined.
- Add coconut milk, water, butter, and eggs. Stir until smooth and well-blended.
- Cover the batter and refrigerate overnight.
- Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.
- Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.
- Pour the batter into the prepared pans up to 3/4 full. Arrange sliced salted eggs and cream cheese slices on top.
- Arrange the filled tin molds in a single layer on a baking sheet and place in the oven on the lower rack. Bake in a 375 F oven for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the baking sheet on the top rack and continue to cook for about 3 to 5 minutes or until lightly golden.
- Remove from heat. Spread margarine or butter and sprinkle sugar on top. Garnish with grated coconut. Serve hot.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 8 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 140 mg, Sodium 244 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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- Combine glutinous rice and 4 cups of coconut milk in a cooking pot. Heat and let boil, then reduce heat and cook while stirring until the texture thickens. This process can range from 18 to 20 minutes, or even more.
- Add 1 1/4 cups of sugar and salt. Continuously stir and cook for 10 more minutes or until the rice is completely done. The texture should be very sticky.
- Meanwhile, arrange banana leaves in a 9 by 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.
- Make the topping by heating a sauce pan and combining 2 cups of coconut cream and remaining 1 cup of brown sugar.Let boil and simmer while stirring once in a while until the texture thickens.
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