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
CHINKY'S BIBINGKA
An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as cheddar, that suits your taste.
Provided by Chinky Viola
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
- Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
- To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.
Nutrition Facts : Calories 619.4 calories, Carbohydrate 75.9 g, Cholesterol 104.6 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 26.3 g, Sodium 343.1 mg, Sugar 44.2 g
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
EASY BIBINGKA
Make and share this Easy Bibingka recipe from Food.com.
Provided by Cookin4fun
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 400°F.
- Lightly grease a 8x13 pan, set aside.
- With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan.
- Sprinkle grated cheese on top.
- Bake for 13 minutes.
- Take pan out of oven.
- Brush top of cake with melted butter.
- Broil at 350°F for 2-3 minutes until top is golden brown.
- Leave oven door slightly open while broiling.
- Remove from oven and let cool.
Nutrition Facts : Calories 95.7, Fat 2.9, SaturatedFat 1.4, Cholesterol 58.4, Sodium 50.5, Carbohydrate 14.2, Sugar 14.2, Protein 3.2
BIBINGKA
Provided by Food Network
Yield Makes about 15-20 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.
BIBINGKA
This classic Filipino rice cake baked in banana leaves is often served during holidays and family gatherings. For the simplified version here, the yeasted batter combines Thai rice flour with sweet rice flour for a bibingka with a lovely, delicate and moist crumb. The key to achieving that crumb is to let the batter proof, allowing it to become bubbly and lighten up. This recipe yields six bibingka baked in a jumbo muffin pan but they can also be baked in traditional mamon molds. They're topped with melted Edam cheese and a sprinkle of coconut sugar then broiled until crisp.
Provided by Food Network Kitchen
Time 4h
Yield 6 bibingka
Number Of Ingredients 12
Steps:
- Combine the warm water, yeast and 1/8 teaspoon of the sugar in a small bowl. Stir and let the yeast bloom until foamy, about 5 minutes. Set aside.
- Whisk together both rice flours with the salt and the remaining 1 cup sugar in a large bowl. Add the yeast mixture and coconut milk. Whisk until smooth and the consistency of a thick pancake batter. Place the bowl in a warm place until the batter begins to lighten, bubble and almost double in volume, about 3 hours. (This can take longer depending on the temperature.)
- Wipe clean both sides of each banana leaf with a damp towel, removing any dirt. Trace a 7-inch bowl with a very sharp knife on the banana leaves to create six 7-inch rounds, avoiding any tears or holes in the leaves. Heat each round directly over a low flame or with a culinary torch until pliable and slightly darkened, about 10 seconds per side. Line each cup of a 6-cup jumbo muffin pan with a banana leaf round and set aside.
- Preheat the oven to 400 degrees F.
- Once the batter is light and bubbly, whisk in the eggs. Fill each lined cup of the muffin pan slightly more than three-fourths of the way (a scant 3/4 cup per bibingka). Top each with 2 heaping tablespoons of shredded Edam cheese.
- Bake until a toothpick inserted in the center of each bibingka comes out clean, 20 to 25 minutes. Remove from the oven and heat the broiler. Brush the top of each bibingka with melted butter then sprinkle each with 1/2 teaspoon of coconut sugar. Broil on the middle rack with the oven door open, moving the muffin pan continuously, until the tops are browned, 1 to 2 minutes.
- Let cool in the muffin pan for 5 minutes then remove each bibingka to a wire rack to continue to cool. The bibingka can be served at room temperature but are best served warm. They can be refrigerated in an airtight container for up to 5 days, then reheated in a toaster oven or microwave before serving.
BIBINGKANG CASSAVA (CASSAVA CAKE)
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.
Provided by Marvin Gapultos
Categories Dessert Cake Yuca Philippines Wheat/Gluten-Free Coconut
Yield Makes one 8 x 8-in. cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
- Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
- Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
- Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
- Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.
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EASY BIBINGKA RECIPE (FILIPINO COCONUT RICE CAKE)
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Ratings 6Calories 310 per servingCategory Dessert
- 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.
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