Bibingka Coconut Sponge Cakes
This is a very popular dessert with foreign visitors to the Philippines.
Ingredients
3 eggs, beaten
1 cup (200 g) light brown sugar
2 cups (400 g) rice flour
3 tablespoons unsalted butter, melted
One 13 1/2-oz (400-ml) can coconut milk
1 tablespoon baking powder
1 banana leaf (optional)
2 tablespoons fresh or frozen grated coconut 1 tablespoon unsalted butter, sliced
Instructions
In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
Preheat the oven to 325°F (160°C).
If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm)
with the leaf (cut according to the size of the tray) and pour in the cake batter.
The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.
Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.
This is a very popular dessert with foreign visitors to the Philippines.
Ingredients
3 eggs, beaten
1 cup (200 g) light brown sugar
2 cups (400 g) rice flour
3 tablespoons unsalted butter, melted
One 13 1/2-oz (400-ml) can coconut milk
1 tablespoon baking powder
1 banana leaf (optional)
2 tablespoons fresh or frozen grated coconut 1 tablespoon unsalted butter, sliced
Instructions
In a mixing bowl, place the eggs, brown sugar, rice flour, butter, coconut milk and baking powder. Mix thoroughly.
Preheat the oven to 325°F (160°C).
If you’re using a banana leaf, line a round baking pan (about 8 x 3-inch/20 x 7.5-cm)
with the leaf (cut according to the size of the tray) and pour in the cake batter.
The banana leaf adds fragrance to the cake when cooked but using it is optional as the cakes are still good without the leaf. If you’re not using a banana leaf, lightly grease the pan with butter and pour in the cake batter.
To make individual cakes, line a 4-inch (10-cm) wide and 2 1/4-inch (5.5-cm) deep minipan with 5-inch (12.5-cm) banana leaf (this is optional) and pour batter into the minipan.
Bake for about 1 hour or until browned or a toothpick inserted near the center comes out clean. Place the cake onto a serving platter and put butter on top of the cake. Sprinkle the grated coconut on the cake.