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
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
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 (SWEET RICE FLOUR)
Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.
Provided by Chef Kimchee
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
- Cream the butter, sugar and eggs in a bowl.
- Add remaining ingredients and blend well.
- Pour into glass dish and bake for 40-50 minutes.
- Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
- (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!
Nutrition Facts : Calories 234.9, Fat 10.1, SaturatedFat 6.8, Cholesterol 49.8, Sodium 92.2, Carbohydrate 33.8, Fiber 0.8, Sugar 17.8, Protein 3
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 (FILIPINO RICE CAKE)
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.
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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