Bibingka is a native Filipino cake not unlike the native cakes of the other Asian countries. The original recipes used rice flour and coconut milk and were baked in special “ovens” specially intended for it. It was made of clay and was fired with charcoal both at the top and at the bottom. Lining with banana leaf is the authentic way of lining the pans. It not only makes a non-stick lining, but also imparts a distinct flavour and fragrance. Non-stick baking paper may be used instead of the banana leaf. When cooked, parts of the leaf becomes singed by the heat of the charcoal and gives it a toasted look and taste.
This recipe is a quick and modern version, with mozzarella and cheddar cheeses as the toppings.
- 3 eggs
- 2 c. flour
- 1 1/4 c. milk
- 3/4 c. sugar
- 1/3 c. melted butter
- 4 tsps. baking powder
- 1/4 tsp. salt
- Topping ingredients:
- 100 gms. mozzarella
- 1/2 c. grated cheddar cheese
- 1tbsp. sugar
- extra melted butter for brushing
- Beat the eggs with the rest of the wet ingredients. Mix all the dry ingredients together and add to the egg mixture. Blend just until the dry ingredients are well moistened.
- Line 2 - 8" diameter cake pans (may also be baked into one thick cake) with banana leaves( wash and microwave for 40 seconds to make it pliable) or non-stick baking paper. Divide the batter equally between 2 pans and bake in a pre-heated oven (350 degree F/180 degrees C) for 15 minutes (30 minutes for the thick version).
- Take the pan out of the oven and brush liberally with extra melted butter, top with mozzarella slices, and sprinkle with 1 tablespoon of sugar. Broil in the grill just until the mozzarella has softened. Take out of the oven and sprinkle with the cheddar cheese while hot.
- All rights reserved ©Adora's Box Copyright 2011
© 2012, Adora’s Box. All rights reserved.