Bibingka Flat Cake Food

BIBINGKA

Steps:

• Combine the warm water, yeast and 1/8 teaspoon of the sugar in a small bowl. Stir and let the yeast bloom until foamy, about 5 minutes. Set aside.
• Whisk together both rice flours with the salt and the remaining 1 cup sugar in a large bowl. Add the yeast mixture and coconut milk. Whisk until smooth and the consistency of a thick pancake batter. Place the bowl in a warm place until the batter begins to lighten, bubble and almost double in volume, about 3 hours. (This can take longer depending on the temperature.)
• Wipe clean both sides of each banana leaf with a damp towel, removing any dirt. Trace a 7-inch bowl with a very sharp knife on the banana leaves to create six 7-inch rounds, avoiding any tears or holes in the leaves. Heat each round directly over a low flame or with a culinary torch until pliable and slightly darkened, about 10 seconds per side. Line each cup of a 6-cup jumbo muffin pan with a banana leaf round and set aside.
• Preheat the oven to 400 degrees F.
• Once the batter is light and bubbly, whisk in the eggs. Fill each lined cup of the muffin pan slightly more than three-fourths of the way (a scant 3/4 cup per bibingka). Top each with 2 heaping tablespoons of shredded Edam cheese.
• Bake until a toothpick inserted in the center of each bibingka comes out clean, 20 to 25 minutes. Remove from the oven and heat the broiler. Brush the top of each bibingka with melted butter then sprinkle each with 1/2 teaspoon of coconut sugar. Broil on the middle rack with the oven door open, moving the muffin pan continuously, until the tops are browned, 1 to 2 minutes.
• Let cool in the muffin pan for 5 minutes then remove each bibingka to a wire rack to continue to cool. The bibingka can be served at room temperature but are best served warm. They can be refrigerated in an airtight container for up to 5 days, then reheated in a toaster oven or microwave before serving.

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.

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.

BIBINGKA

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.
• If using a banana leaf, use the top of a small bowl or plate to trace and cut 6 rounds from the banana leaf, about 5 1/2 to 6 inches in diameter. Line each jumbo muffin mold with a banana leaf round.
• In a large bowl, combine the rice flour , granulated sugar, baking powder , and salt.
• In a medium bowl, combine the coconut milk, melted butter , and egg.
• Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.
• Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.
• Bake for 10 minutes. Remove from the oven and top each bibingka with a slice of salted egg, if using, and 1 tablespoon of cheese.
• Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.
• Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy.

BIBINGKA (FLAT CAKE)

Steps:

• Preheat oven to 375 degrees.
• Mix the sugar with the coconut milk in a bowl.
• Make sure sugar has dissolved.
• Add beaten eggs.
• In bowl, sift the flour.
• Add salt and baking powder and sift again.
• Combine the egg mixture with the flour mixture.
• Beat well.
• Pour into baking pan.
• Bake for 15 minutes.
• Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
• When done, brush again with margarine.
• Serve with grated coconut.