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
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Buckwild Entertainment
[email protected]This is the best bibingka recipe I've ever tried. Thank you for sharing!
Muneeb Ansari
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Indika Prasad
[email protected]I've made this recipe several times now and it always turns out perfect. It's my go-to recipe for bibingka.
Jayden Farrer
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The bibingka is absolutely delicious!
Leila Mae
[email protected]I'm not a huge fan of coconut, but I really enjoyed this recipe. The coconut flavor was subtle and not overpowering.
shakedangi10
[email protected]This is a great recipe for a special occasion. The bibingka was a hit at my party!
Maita Kangbha
[email protected]I had some difficulty finding banana leaves, but I was able to use parchment paper instead. The bibingka still turned out great!
Zeeh Antonio
[email protected]I found this recipe a bit too sweet for my taste. Next time I will try using less sugar.
Jovana Vojinovic
[email protected]This recipe turned out great! The bibingka was perfectly cooked and had a wonderful flavor. My family loved it.
yukesh mgr
[email protected]I'll definitely be making this again!
Okolie Blessing
[email protected]Bibingka is now one of my favorite desserts! It is very easy to make and incredibly delicious. I am so glad I tried this recipe.
george murenzi
[email protected]This bibingka recipe is a delightful journey into Filipino culinary heritage. The flavors are rich and balanced, with the coconut and rice combining to create a wonderfully moist and fragrant cake. I especially enjoyed the contrasting textures of the