Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Special equipment needed:
- 9-inch round baking pan
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the 9-inch round baking pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the eggs, coconut milk, sugar, melted butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until well combined.
5. Pour the batter into the prepared baking 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 10 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 14g
- Saturated fat: 9g
- Cholesterol: 85mg
- Sodium: 150mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 26g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or rice flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder or cacao powder.
- Melted butter can be substituted with vegetable oil or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top with whipped cream or chocolate ganache for a decadent dessert.
- Use different extracts such as almond or peppermint for a different flavor.
Tips and tricks:
- Make sure to whisk the batter until well combined to avoid lumps.
- Do not overbake the bingka to prevent it from drying out.
- Let the bingka cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the bingka in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the bingka in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust with powdered sugar or cocoa powder for a simple presentation.
- Top with fresh berries or whipped cream for a more elegant presentation.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the bingka is too dry, reduce the baking time or add more coconut milk to the batter.
- If the bingka is too wet, increase the baking time or reduce the amount of coconut milk in the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the bingka properly to avoid spoilage.
Food history:
- Bingka is a traditional Malaysian cake made with coconut milk and rice flour. This recipe adds a twist by incorporating chocolate.
Flavor profiles:
- Rich
- Chocolatey
- Coconutty
- Sweet
Serving suggestions:
- Serve the bingka as a dessert or snack.
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Region: Indonesian