Wednesday, May 19, 2010

Bibingka ~ Spryte Style

More Filipino food for my kidlets!

Bibingka is a sweet custardy rice cake.

I know I called this Bibingka... but I think it's really kinda like Bibingka with a Biko topping. Maybe someone more familiar with Filipino Cuisine can help me out!

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Bibingka ~ Spryte Style
Cake:
1 C granulated sugar
1/4 C butter
3 eggs, beaten
1 C milk
1 tsp vanilla extract
1 1/2 C mochiko (sweet rice flour - you can get it at the Asian market)
1 TBLS baking powder

Topping:
1/2 C thick coconut milk
1 TBLS mochiko (sweet rice flour)
7 oz (1/2 - 14 oz) sweetened condensed milk
1 egg yolks
1 TBLS grated cheddar cheese (optional)

Preheat oven to 350 degrees F.
Mix sugar and melted butter.
Add eggs and mix until blended with sugar mixture.
Add milk and vanilla. Mix.
Add sweet rice flour and baking powder.
Mix well.
Pour into a 8x8-inch pan and bake for 35 to 45 minutes.

When cake comes out of the oven, start making the topping.
Mix coconut milk with the mochiko.
Add sweetened condensed milk and cook over medium heat till thick.
Whisk in the egg yolks.
Return to heat and cook 5 minutes more.
Pour over baked bibingka.
Sprinkle with the grated cheese and broil till golden brown.

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Mix sugar and melted butter.
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Add beaten eggs and mix until blended with sugar mixture.
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Add milk and vanilla. Mix.
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Time for the mochiko, sweet rice flour.
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I have to go to the Asian market for mochiko, but maybe you have a better local grocery store.

Mix in the flour.
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Pour into baking dish.

I had no idea how cheap and easy to find banana leaves are. If you have them, line the baking dish with a banana leaf. I'll definitely be trying that next time.

Bake at 350F for 35 - 45 minutes.
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When you take the Bibingka out of the oven, it's time to make the topping.
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You need coconut milk.
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I find that no matter how hard I shake the can, you really can't get it all mixed back together.

So I dump/scrape it out into a bowl and whisk it back together, then measure out how much I need.
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In a saucepan, mix the coconut milk with the mochiko. Add the sweetened condensed milk and cook over medium heat until thickened.
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Whisk in the egg yolks and cook for 5 more minutes.
It will get thicker.
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Pour topping over warm cake.
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Spread evenly, and top with shredded cheddar cheese.
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I only put cheese on half because everyone doesn't like it with cheese.

Now under the broiler until the cheese is melty and golden brown.
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This is wicked moist and rich. I serve it in small pieces.

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I try to make this at least once or twice a year for Tawny. She really loves it!

So any readers familiar with Filipino food? Would you call this Bibingka or maybe just Spryte's Custardy Rice Cake?

7 comments:

teresa said...

oh wow, that really looks good!

Danielle said...

that looks so good!!! I love the topping. Please save a cheesy piece for me :)

Tangled Noodle said...

Looks quite bibinka-ish to me! 8-) I've eaten my fair share but I've never actually made it myself; your recipe makes it look so easy! As for the topping, even if it is more biko-like, I love it! The contrast between the sweetness of the cake and the saltiness of cheese is excellent - I'd use extra sharp cheddar and more of it, too! 8-9

DDpie said...

well whatever you call it, it looks/sounds sooooo good! I think I've seen rice flour in the grocery store, I'll have to look again.

Patti T. said...

What an interesting recipe. I will have to see if I can find some sweet rice flour at our grocer. Your desert(?) looks delicious no matter what you call it.

Olive said...

Hi Marguerite! :)

That looks so yummy! I love bibingka, I tried making it with galapong and failed..I'll give your recipe a try, I have some rice flour here. Thanks for sharing!! :)

Cheryl said...

That looks yummy,reminds me of the Mexican Tres Leches cake.