Bibingka

Finals...finals....finals..., 2 papers and lots of studying are happening this coming week and I can't believe that time of the year is here. This semester has gone by super fast. I can't believe it's practically December already! I cannot wait until Christmas and that lovely break where there are no classes at all. I wake up every weekday morning at 6am (give or take a few days I over sleep, but hey!) and promptly start my day. To be honest I checked out almost a month ago...so I have to keep focused....keep my eye on the prize (days of sleeping past 6 and FUN stuff :)

So earlier this month I mentioned I was going to be posting my first Daring Baker Challenge (as I am a member of The Daring Kitchen)

Buttery and coconutty!

This month the challenge was to make one or two Filipino desserts. I was pretty excited about these desserts because my boyfriend is Filipino and it was just special for me that my first challenge ever would be desserts he probably grew up with. So I did what any girl in my place would do and we went ingredient shopping :)

Ingredients! Coconut Milk, The Magic Box, and Banana leaves

Okay, so ended up not using the duck eggs inside the bibingka. I figured they could be used as toppings.

Salted duck eggs!

 These are the ingredients I used. The box said to add 1 cup of water but I substituted the water with coconut milk. Yum! Glad I did it gave the bibingka an extra coconutty taste :)

Ingredients used!

Fresh out of the oven and quickly buttered.

Now if you're not lucky enough to have an amazing boyfriend that shows up with 'magic boxes' filled with baking goodies...than here's the recipe!

Bibingka

Ingredients

• 2 cups (480 ml) (320 gm) (11.3 oz) rice flour
• 1/2 cup (120 ml) (80 gm) (2.8 oz) glutinous rice flour
• 1 tablespoon (15 ml) (15 gm) (½ oz) baking powder
• 3/4 cup (180 ml) (170 gm) (6 oz) sugar
• 3 large eggs, room temperature
• 1/3 cup (80 ml) (75 gm) (2⅔ oz) unsalted butter melted
• 1-1/2 cup (360 ml) coconut milk
• 6 pieces banana leaves cut into 8-inch (20 cm) circles
• 1 salted egg, sliced into 1/4-inch (6 mm) thick slices, recipe follows
• Butter, salted or unsalted, for brushing the tops
• 1 tablespoon (15 ml) (15 gm) (½ oz) white granulated sugar
• 2 tablespoons (30 ml) (10 gm) (⅓ oz) grated coconut (optional)
• 2 tablespoons (30 ml) (15 gm) (½ oz) grated Edam cheese (optional)

Directions:

1. Preheat the oven to moderate 350°F/180°C/gas mark 4.

2. Line six tart pans or ramekins with banana leaves and brush the leaves with butter.

3. Combine rice flour, glutinous rice flour, baking powder, and sugar together in a bowl. Beat eggs in a bowl of a stand mixer fitted with a paddle. Add butter and coconut milk and mix well. Add the flour mixture and blend well until smooth.

4. Pour the rice batter equally into the six pans or ramekins. Lay a slice of salted egg on top and bake until the cake is cooked through, 20 to 25 minutes. Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about two minutes.

5. Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.

This dessert is so good. I think I found a new favorite :)
It's a definite bake! Try it!!