So this post is about the bibingka. It’s a Christmas season street stall cake.
It’s the second part of the Daring Baker Challenge (more here) :
And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.
The first part was :
In the past, I made another dessert from the Philippines :
buko pandan (click here)
Posts coming soon :
Silvanas (mini Sans-Rival)
DIY salted eggs (ingredient to make the Bibingka).
Freshly baked… I couldn’t find grated coconut. Christmas season is approaching, all local stores were out of it. So I added on top 1 ts of coconut cream at the same time as the cheese.
That’s why they call them bi-bingka, double-bingka… as when you pull out the cake in the leaf, under you find a second cake. Obviously the batter passed under. And they were all winners, all doubles. Well that should be fresh banana leaves, I had only dried bamboo leaves. That’s different. I added bits of banana peel under in hope I’d get a little banana flavor. That’s childish I know. The taste was very very light.
I sprinkled with yellow and black cane sugar :
I have to tell you the truth. That’s not good. No. Not good. That’s addictive ! You bake 1 = You eat 1. You bake 3 = You eat 3. You bake 1000 = You burst. Don’t bake 1000 !
Recipe from Daring Baker Challenge
Thank you to Jun, from Jun-blog, for his recipe.
2 cups (480 ml) (320 gm) (11.3 oz) rice flour
1/2 cup (120 ml) (80 gm) (2.8 oz) glutinous rice flour
1 tablespoon (15 ml) (15 gm) (½ oz) baking powder
3/4 cup (180 ml) (170 gm) (6 oz) sugar
3 large eggs, room temperature
1/3 cup (80 ml) (75 gm) (2⅔ oz) unsalted butter melted
1-1/2 cup (360 ml) coconut milk
6 pieces banana leaves cut into 8-inch (20 cm) circles
1 salted egg, sliced into 1/4-inch (6 mm) thick slices, recipe follows
Butter, salted or unsalted, for brushing the tops
1 tablespoon (15 ml) (15 gm) (½ oz) white granulated sugar
2 tablespoons (30 ml) (10 gm) (⅓ oz) grated coconut (optional)
2 tablespoons (30 ml) (15 gm) (½ oz) grated Edam cheese (optional)
1. Preheat the oven to moderate 350°F/180°C/gas mark 4.
2. Line six tart pans or ramekins with banana leaves and brush the leaves with butter.
3. Combine rice flour, glutinous rice flour, baking powder, and sugar together in a bowl. Beat eggs in a bowl of a stand mixer fitted with a paddle. Add butter and coconut milk and mix well. Add the flour mixture and blend well until smooth.
4. Pour the rice batter equally into the six pans or ramekins. Lay a slice of salted egg on top and bake until the cake is cooked through, 20 to 25 minutes. Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about two minutes.
5. Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.
Cooking notes from Jun:
• For the rice and glutinous rice flour, I recommend using the Thai brand commonly found in most Asian grocery stores.
• Use either tart pans or ramekins lined with banana leaves cut into circles. The cakes baked in 6-inch (15 cm) pans more closely resemble the traditional ones. The cakes baked in 4-inch (10 cm) ramekins are thicker and take longer to bake.
• Instead of a sliced salted egg, the cakes can be topped with slices of Edam or Gouda cheese.
• When using frozen grated coconut let the grated coconut thaw then place the thawed coconut on paper towels to soak up the extra moisture. Place them on a baking tray and lightly toast them for about a few minutes with the broiler (griller) turned on low. Use grated coconut and NOT grated young coconut.