Today, I thought I bring you a recipe from the other side of my cultural heritage. Bibinka is a popular Filipino recipe. My auntie Cecil is famous for her Bibinka and it is one of the staple dishes she will offer guests at her house.
There are a lot of different variations of Bibinka. This is my first attempt of making it and I was delighted how easy it is and how well it worked out. I brought these along to a Filipino friend who invited us for dinner as a dessert and, after eating far too much for main courses, still found room for the dessert as it was so nice!
- 3 eggs, beaten
- 200 g (1cup) brown sugar
- 400 g ( 2 cups) glutinous rice flour
- 3 table spoons unsalted butter, melted
- 1 table spoon baking powder
- One 400ml (13½ oz) can coconut milk
- 3 table spoons desecrated coconut flakes
- In a bowl mix the eggs, brown sugar, rice flour, butter and coconut until you achieve an even thick paste.
- Preheat the oven to 160 degrees (325 Fahrenheit).
- Lightly grease a pan with butter and pour in the mixture.
- Bake for about an hour.
- To test if the cake is done prick a fork or a toothpick into the middle and it should come out clean.
- Before serving sprinkle with coconut flakes
Source: The Filipino cookbook by Miki Garcia