Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of sugar
- 1 1/2 cups of coconut milk
- 3 eggs
- 1/2 cup of water
- 1/4 cup of melted butter
- 1 tsp of baking powder
- 1/4 tsp of salt
- Banana leaves (optional)
Special equipment needed:
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 9x13 inch baking pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine rice flour, sugar, baking powder, and salt. Mix well.
3. Add coconut milk, eggs, water, and melted butter to the dry ingredients. Mix until well combined.
4. Grease the baking pan with butter or oil. If using banana leaves, line the pan with them.
5. Pour the batter into the prepared pan.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let it cool for a few minutes.
8. Serve warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 245
- Total fat: 10g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 105mg
- Total carbohydrates: 36g
- Dietary fiber: 0g
- Sugars: 19g
- Protein: 3g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Coconut milk can be substituted with whole milk or almond milk.
- Sugar can be substituted with honey or maple syrup.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add grated cheese or salted egg slices on top of the batter before baking.
- Use pandan leaves or vanilla extract to add flavor to the batter.
- Mix in grated coconut or coconut flakes to the batter for added texture.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- If using banana leaves, make sure to wash and dry them before lining the pan.
- To make the cake more moist, add more coconut milk or water to the batter.
- To make the cake more fluffy, beat the egg whites separately and fold them into the batter.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the cake in aluminum foil and place it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the cake on a banana leaf or a decorative plate.
- Sprinkle with powdered sugar or grated cheese on top.
Garnishes:
- Grated cheese
- Salted egg slices
- Powdered sugar
Pairings:
- Hot chocolate
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
- Grilled meat or fish
Troubleshooting advice:
- If the cake is too dry, add more coconut milk or water to the batter.
- If the cake is too dense, beat the egg whites separately and fold them into the batter.
- If the cake is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the ingredients.
- Make sure to cook the cake thoroughly before serving.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Bibingka is a traditional Filipino rice cake that is usually served during Christmas season.
Flavor profiles:
- Sweet
- Coconutty
- Moist
Serving suggestions:
- Serve warm or at room temperature as a dessert or snack.
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Region: Philippine