Filipino Bibingka

Hi, I am back , and to sweeten your day I bring to you a desert , a Filipino desert, we have tried eggs, appetizers, salads, soup ,etc so far .  Bibingka is a type of baked rice cake from the Philippines. It is usually eaten for breakfast or as a snack dish , especially during the Christmas season. It is traditionally cooked in clay pots lined with leaves ( we don’t have clay pots will stick with ovens for now ).

This recipe serves 8

  • 3 large eggs – beaten
  • 3/4 cup castor sugar
  • 1 1/4 cups coconut milk
  • 2 tbsp melted butter
  • 2 cups plain flour
  • 4 tsp baking powder

Topping

  • 2 tbsp melted butter
  • 3 tbsp finely grated cheddar cheese
  • 1 tbsp castor sugar
  • fresh grated coconut
  1. preheat oven to 180C .
  2. Line a 9 ” square baking tin with paper and grease paper and some oil.
  3. Beat egg whites well till fluffy.  Add yolk.
  4. Gradually add the sugar and beat until thick and light .
  5. Stir in coconut milk and melted butter.
  6. Sift together flour and baking powder .  Fold the sifted flour into the beaten mixture.  Mix thoroughly.
  7. Pour mixture into prepared tin, mix all the topping ingredients in a bowl .
  8. Sprinkle over the mixture of cake.  Bake at 180C for 25-30 minutes, until firm and golden.  Remove from oven.
  9. Brush top quickly with melted butter .
  10. Sprinkle with grated cheese and sugar. Cut into squares (if you want)
  11. serve sprinkled with grated coconut.

 

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