Bibingka of the Philippines

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Here’s one of the recipes from the book:

 

Bibingka of the Philippines (Gluten-Free)

During the Christmas season in the Philippine Islands, bibinkga, a sweet and spongy rice cake, are traditionally sold outside churches.  This native delicacy is related to the “misa de gallo” or the simbang gabi, the dawn mass celebrated for nine days before Christmas Day. Bibingka is also common as a street food, cooked in the traditional way, wrapped in banana leaves and cooked over live coals inside clay pots. The cakes are moist and mildly sweet and the sliced salted eggs and the grated coconut with sugar on top give them a distinctly delightful flavor and texture. The freshly-baked bibingka is spread with butter then served with additional niyog (grated coconut).

Ingredients

1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/2 cup butter, melted
6 eggs
2 (12-ounce) jars macapuno coconut strings in heavy syrup*

1 (16-ounce) box mochiko sweet rice flour*
1 cup packed brown sugar
1/4 cup wheat germ (or finely chopped almonds for a gluten-free recipe)
1 tablespoon vanilla extract
Ground cinnamon

* Look for these specialty ingredients at a local Asian market, if you have one in your area.

Directions

Preheat oven to 375°. Line a 13” x 18” baking/cookie sheet with parchment paper.

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 (do not pour all at once or it will get lumpy). Next add the brown sugar and wheat germ and mix well. Once you achieve an even consistency, add vanilla extract and beat until incorporated.

Pour batter onto the lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2 and 15 minutes longer.

Remove from pan and let cool on the parchment paper. Once cooled, cut into to 2-inch squares. A pizza cutter works well.

Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 1 to 2 weeks.

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This entry was posted on Monday, December 10th, 2012 at 6:15 pm and is filed under Homemaking, Homeschooling. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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