Bibingka Sweet Rice Flour Food

BIBINGKA (SWEET RICE FLOUR)

Steps:

• Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
• Cream the butter, sugar and eggs in a bowl.
• Add remaining ingredients and blend well.
• Pour into glass dish and bake for 40-50 minutes.
• Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
• (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

SWEET RICE CAKE (BIBINGKANG MALAGKIT)

Steps:

• Soak rice in 3 1/2 cups water overnight.
• Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
• Line a 9x13x2 inch pan with foil greased with butter.
• Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
• Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
• Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
• Stir in flour mixture and whisk until sauce has thickened and is smooth.
• Spread over rice evenly.
• Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
• Let cool at room temperature until firm and cut into pieces with a plastic knife.
• I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

BIBINGKA

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

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-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.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.