Ingredients with Measurements:
- 2 cups grated sweet potato
- 1 cup coconut milk
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup melted butter
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Special Equipment Needed:
- Mixing bowl
- Hand mixer or stand mixer
- 9-inch round baking pan
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine grated sweet potato, coconut milk, all-purpose flour, brown sugar, melted butter, eggs, baking powder, salt, and vanilla extract. Mix well using a hand mixer or stand mixer.
3. Grease a 9-inch round baking pan with butter or cooking spray.
4. Pour the mixture into the baking pan and smooth out the surface.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let it cool for 10 minutes before slicing.
7. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 10g
Cholesterol: 95mg
Sodium: 260mg
Total carbohydrates: 42g
Dietary fiber: 2g
Total sugars: 23g
Protein: 5g
Substitutions for ingredients:
- Sweet potato can be substituted with pumpkin or butternut squash.
- Coconut milk can be substituted with regular milk or almond milk.
- All-purpose flour can be substituted with gluten-free flour or rice flour.
- Brown sugar can be substituted with white sugar or honey.
- Butter can be substituted with coconut oil or vegetable oil.
- Eggs can be substituted with flax eggs or applesauce.
Variations:
- Add chopped nuts such as pecans or walnuts for added texture.
- Add cinnamon or nutmeg for added flavor.
- Add raisins or dried cranberries for added sweetness.
Tips and Tricks:
- Make sure to grate the sweet potato finely to ensure even cooking.
- Use room temperature eggs for better mixing.
- Do not overmix the batter to avoid a tough texture.
- Let the bingka cool for 10 minutes before slicing to avoid it from falling apart.
Storage Instructions:
- Store leftover bingka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover bingka in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- Serve the bingka on a cake stand or platter.
- Dust powdered sugar on top for added sweetness.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped nuts such as pecans or walnuts.
- Fresh berries such as strawberries or blueberries.
- Mint leaves.
Pairings:
- Coffee or tea.
- Hot chocolate.
- Apple cider.
Suggested Side Dishes:
- Fresh fruit salad.
- Roasted vegetables.
- Grilled chicken or fish.
Troubleshooting Advice:
- If the bingka is too dry, add more coconut milk or butter to the batter.
- If the bingka is too wet, add more flour to the batter.
Food Safety Advice:
- Make sure to wash hands and all utensils before handling food.
- Store leftovers in the refrigerator to avoid spoilage.
Food History:
- Bingka is a traditional Filipino dessert made with rice flour or cassava flour. This recipe is a twist on the classic bingka by using sweet potato.
Flavor Profiles:
- Sweet
- Creamy
- Nutty
Serving Suggestions:
- Serve as a dessert or snack.
- Serve as a breakfast or brunch item.
Related Categories
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Region: Philippine