we have satellite internet & we have found living in a very wooded boonies, that internet connections can be very temperamental… it just seems with the crazy, unpredictable winter weather happening these days, our internet service gets a bit more wonky than usual. i am typing this quickly before the internet goes…
anyway, if you weren’t able to get the recipe for “bibingka” in the last post (i used a hyperlink shortcut), here it is that i copied and pasted—> (it is very similar to my mother’s, though i modify it for her & use sugar substitute on account of her being diabetic… still tastes FABULOUS!)
½ stick of butter, soft
2½ cups sugar
1 box (16 ounces) Mochiko rice flour
5 teaspoons baking powder
2 cans coconut milk or evaporated milk
1 cup coconut flakes
1 cup cheddar cheese
Preheat your oven to 450˚F, and grease a 13-inch-by-8-inch baking sheet. (The pan is critical. Any other size, and your bibingka is doomed.) In the bowl of a stand mixer, beat the butter until smooth. On low speed, slowly add the sugar, and continue to beat until fluffy. Add the eggs one at a time, mixing well after each addition. In a medium bowl, stir together the rice flour and baking powder. Pour the dry mixture into the wet mixture, and mix well. Stir in the milk, one can at a time, and mix well. Add the coconut flakes and cheese and stir just until combined. Pour the batter into the prepared pan. You’re probably going to get a little nervous here, thinking all the batter won’t fit. Don’t worry — just fill that pan right up. Bake at 450˚F for 15 minutes, then turn the heat down to 375˚F and bake for 20 more minutes. Cover the pan with foil when when it gets brown. The cake is done when a knife stuck in the center comes out clean.
Read more: go here for the original post of this recipe.
Filed under: foodie |