I bake this bibingka out of the blue… I was just doing my daily routine that day and then suddenly I have this urge to bake something . So I prepared all the ingredients and whisk everything,bake and voilà .. ☺♥☺
2 cups rice flour
1/2 cup glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sugar, more for sprinkling on top of the cakes
1-1/2 cup coconut milk
1/3 cup butter, melted, and more for brushing cakes
pieces banana leaves
salted egg, sliced
grated coconut (optional)
grated Edam or cheddar cheese (optional)
Preheat oven to 350 degrees F.
Line pans or ramekins with banana leaves or wax paper .
Whisk together rice flour, glutinous rice flour, baking powder, and salt in a bowl.
Beat eggs in a bowl. Add sugar and beat well. Add butter. Alternate adding flour and coconut milk. Beat until just blended. Do not over beat the batter.
Divide the batter equally into the pans. Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through, 20 to 25 minutes. Turn the broiler to low and broil the cakes to brown the top for about a few minutes. Watch cakes carefully to keep them from burning.
Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated cheese. Serve warm.
Note: I want my cheese melted so I put mine 3 minutes before I take out my bibingka from the oven. My husband loves it very much that he told me to sell it to our Filipino friends ☺ I’m a happy baker♥♥♥
I missed eating pork lechon (roasted pork) especially the crispy skin so since I have pork knuckles sitting in my fridge I decided to make crispy pata instead. There are lots of crispy pata recipes to choose from but I decided to chose the no frying version. It is easy, no splattering of oil which I hate when frying and of course it is more healthier, less sinful. Recipe from CASAveneracion
Start by simmering the pata in plenty of salted water with a whole garlic, onion, peppercorns and a bay leaf for flavor. When the pata is tender, remove it from the broth and place on a rack to drip for a while. I wrap mine with foil and placed it in the fridge to dry quickly for about 30 minutes.
Preheat the oven to 475F or as high as it can go.
When the desired temperature is reached, put the pata in. Roast until the rind is puffed and crispy. Served with your favourite sauce. Enjoy!:)
I’m sharing another recipe from my aunt. The only difference of this recipe from other coconut macaroons recipe is that it uses cake flour.I’ve been searching a recipe like this in the net but I can’t find one. I remember one of my acquaintances in a birthday party praises my macaroons, she is an Indian that really loves anything that has coconut in it so I was not surprised when she asked my recipe 🙂
1/3 cup fresh butter
1/4 cup cake flour
1/4 cup white sugar
3 cups dessicated coconut
4 pcs whole eggs
1 Tbsp lemon extract
raisins for toppings
1 can condensed milk
Cream butter and sugar till light and fluffy,set aside. Mix flour, dessicatedcoconut and add to the butter mixture. Mix well. Add eggs one at a time ,the condensed milk and lemon extract. Pour into baking cups and top with raisins. Bake at 170’C for 20-25 minutes or bake till done.
This is my first attempt to cook Pata Tim. It is a favorite Chinese influenced Filipino dish. It is made from pork leg that is slowly boiled to make the meat really tender. Its tasty sauce makes this part of the pork much softer and juicier, making it a well known classic in the Philippines. It’s really an easy dish to cook because you just need it to tenderized,seasoned it and wait!
1 whole MONTEREY PORK PATA FRONT, about 1.2 kilos
8 pc shiitake mushrooms
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/4 cup + 2 tbsp sherry
1 bunch spring onions
enough water to cover pata
1. Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
2. Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours. Add water if necessary.
3. Adjust seasonings as needed.
Makes 6 servings.