Ingredients with Measurements:
- 2 cups rice flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3 eggs
- 1/2 cup melted butter
- 1 1/2 cups coconut milk
- 1/2 cup water
- banana leaves
- grated coconut (optional)
- salted eggs (optional)
Special equipment needed:
- oven
- mixing bowl
- whisk or electric mixer
- baking dish
- banana leaves
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine rice flour, all-purpose flour, baking powder, salt, and sugar. Mix well.
3. In a separate bowl, beat the eggs and add melted butter, coconut milk, and water. Mix well.
4. Gradually add the wet ingredients to the dry ingredients while whisking until the batter is smooth.
5. Line a baking dish with banana leaves and pour the batter into it.
6. Top with grated coconut and salted eggs (optional).
7. Bake for 25-30 minutes or until the bibingka is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Serve warm and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 390
- Fat: 23g
- Carbohydrates: 42g
- Protein: 6g
Substitutions for ingredients:
- If banana leaves are not available, you can use parchment paper as a substitute.
- You can use coconut cream instead of coconut milk for a richer flavor.
Variations:
- You can add cheese or salted fish to the batter for a savory twist.
- You can also add raisins or jackfruit for a sweeter flavor.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- Brush the banana leaves with oil to prevent the bibingka from sticking.
- If the bibingka is not cooked through, cover it with foil and bake for an additional 5-10 minutes.
Storage instructions:
- Store leftover bibingka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the bibingka in banana leaves or parchment paper and steam for 5-10 minutes.
Presentation ideas:
- Serve the bibingka on a banana leaf-lined plate for an authentic Filipino presentation.
- Garnish with grated coconut and salted eggs.
Pairings:
- Bibingka is traditionally served with hot chocolate or coffee.
Suggested side dishes:
- Puto (steamed rice cake)
- Kakanin (Filipino rice desserts)
Troubleshooting advice:
- If the bibingka is too dry, add more coconut milk or water to the batter.
- If the bibingka is too wet, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before cooking.
- Store leftovers properly in the refrigerator.
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.
Serving suggestions:
- Serve the bibingka warm with hot chocolate or coffee for a cozy and comforting treat.
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Region: Philippine