Ingredients with Measurements:
- 2 cups rice flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 cup coconut milk
- 3 eggs
- 1/4 cup grated coconut
- 1/2 cup coconut jam (also known as kaya)
Special equipment needed:
- Banana leaves or parchment paper
- Oven
Step-by-step instructions:
a. Preheat oven to 350°F.
b. Line a 9-inch round cake pan with banana leaves or parchment paper.
c. In a mixing bowl, combine rice flour, all-purpose flour, sugar, baking powder, and salt. Mix well.
d. Add melted butter, coconut milk, and eggs. Mix until well combined.
e. Pour the batter into the prepared pan.
f. Sprinkle grated coconut on top of the batter.
g. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
h. Remove from the oven and let it cool for a few minutes.
i. Spread coconut jam on top of the bibingka.
j. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 366
Fat: 15g
Carbohydrates: 53g
Protein: 6g
Sodium: 327mg
Sugar: 24g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour.
- Coconut milk can be substituted with whole milk or almond milk.
- Coconut jam can be substituted with any jam or spread of your choice.
Variations:
- Add salted egg slices on top of the bibingka before baking.
- Mix in some grated cheese into the batter before baking.
- Top with sliced mangoes or bananas before spreading the coconut jam.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- Use fresh banana leaves for a more authentic taste.
- If using parchment paper, make sure to grease it with butter or cooking spray.
Storage instructions:
- Store leftover bibingka in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve on a banana leaf-lined plate for a more traditional look.
- Cut into small squares and serve as a dessert platter.
Garnishes:
- Sprinkle some toasted coconut flakes on top of the bibingka.
- Top with a dollop of whipped cream.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- None needed, bibingka is usually served as a dessert or snack.
Troubleshooting advice:
- If the bibingka is too dry, add more coconut milk to the batter.
- If the bibingka is too wet, add more rice flour to the batter.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils when preparing the recipe.
- Store leftovers properly to avoid spoilage.
Food history:
- Bibingka is a traditional Filipino rice cake that is usually served during Christmas season.
Flavor profiles:
- Sweet, coconutty, and slightly salty.
Serving suggestions:
- Serve warm with a cup of coffee or tea.
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Region: Philippine