Friday, November 30, 2007

Royal Bibingka

royal bibingka


Royal Bibingka (or Bibingka Royale or Rice Cake) is traditionally made of course with rice flour, baked in pans lined with wilted banana leaves on a clay stove. This recipe yield two 9" layers so I baked the first bibingka in a pie plate lined with wax paper and the other lined with banana leaves. I liked the first one better but the rest of the family preferred the latter. It had a rich smoky flavor and taste that's authentic to the dish.

Ingredients
3 eggs
4 tsp. baking powder
1 1/2 c. sugar
1/2 tsp. salt
2 1/2 c. all purpose flour (or rice flour)
1 1/2 c. coconut milk

toppings
grated cheese
sugar
grated coconut
salted eggs - for the culinary adventurous only

Procedure
Beat eggs until light & creamy, add sugar gradually, then coconut milk and milk, beating well. Sift flour & baking powder together and fold into the mixture. Pour batter into 2 - 9" cake pans that have been lined with wax paper. Bake at 350F for 20-25 minutes.

Brush with margarine and sprinkle with sugar and cheese. You may also served this with fresh grated coconut or sliced salted eggs.

royal bibingka


I made this with evaporated milk too, replacing half a cup of the coconut milk with equal amount of evaporated milk and it resulted to a much denser, richer cake. The next time I'll make this I'll difinitely try it with salted duck eggs.

0 comments :