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 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-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
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
BIGINGKA- FILIPINO COCONUT CAKE
A thin cake made with rice flour and coconut. It is baked in a pan lined with a banana leaf, which adds moisture and fragrance to the cake, but it can also be ommitted.
Provided by Mami J
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
- In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
- In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
- Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
Nutrition Facts : Calories 814.9, Fat 33.2, SaturatedFat 24, Cholesterol 247.8, Sodium 987.7, Carbohydrate 118.1, Fiber 1.9, Sugar 50.2, Protein 14.6
BIBINGKA (FILIPINO COCONUT CAKE)
Bibingka is a sweet rice cake that's popular throughout the Philippines. Different variations exist, but they're almost always a single-layer unfrosted cake that's served as a dessert or for breakfast. This recipe is unique in that the sugar sprinkled on top adds a crunchy caramelized touch. Cream of coconut can be found in the alcohol aisle in larger markets, and sweet rice flour is in the Asian aisle. (Regular rice flour is OK, but it probably won't have the slight sticky touch this cake is known for.)
Provided by Vickie Parks @Northwestgal
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking pan; set aside.
- 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 batter into the prepared 13x9-inch baking pan. Sprinkle with brown sugar and the 2 tablespoons granulated sugar.
- Bake for 1 hour at 350°F. Allow to cool. Cut into squares and serve.
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BIBINGKA - FILIPINO COCONUT CAKE FROM ZESTUOUS
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Estimated Reading Time 50 secs
- Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
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