Bibingka Coconut Rice Cakes With Banana Leaves Food

BIBINGKA (COCONUT RICE CAKE)

Steps:

• Prepare eight mini pie or tart pans by lining each with softened banana leaves that hang over the edge of the pans. The banana leaves are optional but the cake is traditionally baked in them as they add aroma and a subtle sweetness to the cake. If you cannot find banana leaves, line the pans with parchment paper instead. Preheat the oven to 375°F (190oC).
• Sift together the rice flour, baking powder and salt. Set aside. Beat the eggs in a bowl. Add the sugar, coconut milk, melted butter and vanilla extract. Mix well.
• Slowly add the flour mixture to the egg mixture, mixing the batter continuously as you do so. Whisk until the batter is completely smooth and has achieved a pourable consistency.
• Divide the batter evenly between the eight prepared pans. Bake for 18 to 23 minutes or until a tester inserted in the middle of each cake comes out clean. Leave in the pans for 10 minutes then remove from the pans and transfer to a rack to cool completely. Serve warm or at room temperature, with coffee.

BIBINGKA (COCONUT RICE CAKES WITH BANANA LEAVES)

Steps:

• Heat oven to 325 degrees and center racks.
• Line two 8-inch cast-iron skillets or similar pans with banana leaves: Set 2 large sheets in each pan, allowing banana leaves to overlap in the center and come up the sides. Cut off any overhang that extends more than 1/2 inch beyond the lip of the skillet. Melt the butter, and add 1 tablespoon melted butter to each skillet, brushing it to coat the bottom and sides, reserving the remaining melted butter for the cake.
• In a small bowl, mix together the cream cheese and Parmesan; set aside.
• In a medium bowl, whisk together the rice flour, sugar and baking powder.
• In a large bowl, whisk together the coconut milk, eggs and the remaining 6 tablespoons melted butter. Add about a third of the flour mixture and stir to combine. Repeat twice, integrating dry ingredients into wet ingredients, stirring until combined.
• Pour half the cake batter into each buttered skillet and smooth each into an even layer.
• Bake the cakes for 30 minutes, until set around the edges but the surface of the center is puffy and not fully cooked through, rotating the cakes halfway through cooking.
• Remove the cakes from the oven. Form the cream cheese mixture into about 10 1/2-inch-thick logs. Top each cake with a few slices of duck egg coins in the center, then arrange five cream cheese logs on each cake, radiating outward from the center of each cake, like the arms of a starfish. (The logs will sink in lightly on the top, but should not sink in fully.) Return the cakes to the oven to continue baking for 10 minutes more, then increase the temperature to 400 degrees and cook until the top is a deep golden and cakes are fully set, 10 to 15 minutes. The cakes will be lightly domed and should spring back when touched.
• Let cool 10 minutes then cut into slices. Serve warm or at room temperature.

BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

FILIPINO BIBINGKA RICE CAKE WITH COCONUT IN BANANA LEAVES

Steps:

• To make the galapong: Rinse the rice under cold running water, drain and place in a medium bowl with cold water to cover. Refrigerate overnight.The next day: Drain and rinse rice again. Drain in a colander. Transfer to a food processor and process until the mixture is finely grounded about 1 minute. Then work again to press the galapong through the sieve. You should have about 1 and 1/2 cups galapong. Discard any extra.
• To make the bibingka: Preheat the oven to 425 F degrees and prepare two 9-inch pie pans lined with parchment paper or banana leaves.
• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt in a bowl. Add the galapong and mix well so that no more lumps remain. Stir in egg yolks, coconut milk, and regular milk.
• In the clean bowl of an electric mixer fitted with a whisk attachment, beat the egg whites till stiff. Fold the whites into the galapong mixture.
• Grease the banana leaves lining the pans with softened butter. Divide the mixture between the lined pans. Nestle each salted egg quarter into the middle of each cake. Sprinkle each cake with 2 tablespoons of the Gouda, and 2 tablespoons of the feta, and lastly the sugar.
• Set the cakes on the top rack of the oven and bake until firm and set, for about 20 minutes. It should be lightly browned on top. If the bibingkas are firm but not browned, preheat the broiler and broil them 6 inches from the heat source, watching it carefully till it is bubbly and light brown, in 3 minutes.
• Brush the bibingka with the melted butter while still warm. Let cool slightly and serve straight from the banana-leaf lined pans.
• Cook's Comments: To get the outdoor burnt banana leaves aroma, I put the entire rice cake, covered in banana leaves on the outdoor grill. The heat should be set to a medium high and the rice cakes are left for 10 minutes. Soon the fragrance of the banana leaves mixed with the coconut will fill the air.
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BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Adjust oven rack to middle position and preheat to 375°F (190°C). If using banana leaf, rinse banana leaf pieces under cold running water and pat dry with paper towels. Working with one piece of banana leaf at a time, hold banana leaf with tongs about 2 inches above medium-high flame of a gas burner, turning every 3 to 5 seconds, until soft and pliable, about 15 seconds. Transfer to a plate and repeat with remaining piece of banana leaf. Place banana leaf pieces in an 8-inch anodized aluminum cake pan or cast iron skillet, arranging them in an overlapping configuration to completely cover the bottom and sides of the pan, pressing down on them with your hands to ensure they are flush with the pan. Brush evenly with 1/2 ounce (1 tablespoon; 15g) melted butter and set aside. Alternatively, if not using banana leaf, grease an 8-inch anodized aluminum cake pan or cast iron skillet with melted butter or pan spray and line with parchment ; set aside.
• In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt until well combined, about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary.
• In a large bowl, whisk together 1 ounce (2 tablespoons; 30g) melted butter, sugar, coconut milk, and egg, until sugar is dissolved and mixture is thoroughly combined. Add flour mixture to coconut milk mixture and whisk together until completely smooth and no dry flour remains, about 1 minute. Using a flexible spatula, fold batter once or twice from the bottom up, then scrape into prepared pan.
• Bake until batter is beginning to set at the edges, about 10 minutes. Remove from oven and evenly distribute macapuno in a single layer over top. Return pan to oven and continue to bake until cake is puffed, edges are lightly browned, and a toothpick inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 12 minutes.
• Remove from oven and preheat broiler. Brush top of cake with remaining melted butter and lightly sprinkle sugar evenly over top. Broil until cake is golden brown and macapuno is slightly caramelized, about 2 minutes.
• Transfer pan to a wire rack and cool for 10 minutes. Run a butter knife along edges to loosen, then invert onto a wire rack, remove banana leaves or parchment, and place cake right side up on serving platter. Serve warm.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
• Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
• Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
• Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

BIBINGKA - FILIPINO COCONUT CAKE

Steps:

• Preheat the oven to 350F degrees.
• In a large bowl, cream together the cream cheese and sugar.
• Stir in the eggs, one at a time.
• Mix in the remaining ingredients and stir, until smooth.
• Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
• Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.