Ingredients with Measurements:
- 2 cups of rice flour
- 1/2 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of sugar
- 3 eggs
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of melted butter
- 1/2 cup of grated coconut
- 1/4 cup of brown sugar
Special equipment needed:
- Banana leaves
- Oven
- Mixing bowl
- Whisk
- Baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the banana leaves into squares and line the baking dish with them.
3. In a mixing bowl, combine the rice flour, all-purpose flour, baking powder, salt, and sugar.
4. In another bowl, beat the eggs and add the coconut milk, water, and melted butter.
5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
6. Pour the mixture into the lined baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. While the bibingka is baking, prepare the caramelized coconut topping. In a saucepan, heat the grated coconut and brown sugar over medium heat until the sugar has melted and the coconut is caramelized.
8. Once the bibingka is done, remove it from the oven and spread the caramelized coconut topping on top.
9. Return the bibingka to the oven and broil for 2-3 minutes or until the coconut topping is golden brown.
10. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 55g
Protein: 5g
Sodium: 240mg
Sugar: 25g
Substitutions for ingredients:
- Instead of banana leaves, you can use parchment paper to line the baking dish.
- You can use coconut sugar instead of brown sugar for the topping.
- If you don't have coconut milk, you can use regular milk or almond milk.
Variations:
- You can add cheese or salted egg to the bibingka batter for a savory twist.
- You can also add raisins or nuts to the topping for added texture.
Tips and tricks:
- Make sure to grease the banana leaves or parchment paper with oil to prevent sticking.
- You can also brush the bibingka with melted butter before adding the topping for added flavor.
- If the coconut topping is too dry, you can add a tablespoon of water to help it stick to the bibingka.
Storage instructions:
- Store leftover bibingka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bibingka in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the bibingka on a banana leaf-lined plate for a traditional look.
- You can also sprinkle some powdered sugar on top for added sweetness.
Garnishes:
- You can top the bibingka with some toasted coconut flakes or chopped nuts for added texture.
Pairings:
- Bibingka goes well with a hot cup of coffee or tea.
Suggested side dishes:
- Serve the bibingka with some fresh fruit or a side of scrambled eggs for a complete breakfast meal.
Troubleshooting advice:
- If the bibingka is too dry, you can add a little more coconut milk or water to the batter.
- If the bibingka is too wet, you can add a little more flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Make sure to cook the bibingka thoroughly to prevent any foodborne illnesses.
Food history:
- Bibingka is a traditional Filipino rice cake that is usually served during Christmas season.
Flavor profiles:
- Bibingka has a sweet and slightly nutty flavor from the coconut milk and grated coconut topping.
Serving suggestions:
- Serve the bibingka warm or at room temperature for best results.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Philippine
Taste: Sweet, Coconutty, Caramelized, Rich, Fragrant