Biko Recipe (Filipino Rice Cake) Recipe Rice cakes, Biko recipe, Cooking with coconut milk from www.pinterest.com
Description
Filipino rice cake, also known as “bibingka”, is a popular dessert in the Philippines. It is a sweet, sticky cake made from glutinous rice flour, coconut milk, and sugar. It is traditionally cooked in a clay pot called a “bibingkaan” over hot coals, giving it a unique smoky flavor. It is usually served during special occasions and holidays, but can also be enjoyed as a snack or dessert any time of the year.
Prep Time
The prep time for this recipe is approximately 10 minutes.
Cook Time
The cook time for this recipe is approximately 30-40 minutes.
Ingredients
- 2 cups glutinous rice flour - 1 cup sugar - 1 can (14 oz) coconut milk - 3 eggs - 1/4 cup butter, melted - 1/2 cup grated cheese - Banana leaves (optional) - Salt (optional)
Equipment
- Mixing bowl - Whisk - Measuring cups and spoons - 8-inch cake pan - Oven or clay pot
Method
1. Preheat your oven to 350°F. If using a clay pot, heat it over medium heat. 2. In a mixing bowl, combine the glutinous rice flour, sugar, and salt (if using). 3. In another mixing bowl, whisk together the coconut milk, eggs, and melted butter. 4. Add the wet ingredients to the dry ingredients and mix until well combined. 5. Grease an 8-inch cake pan with butter or oil. If using banana leaves, line the bottom of the pan with them. 6. Pour the batter into the cake pan and sprinkle grated cheese on top. 7. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean. If using a clay pot, place the cake pan inside the pot and cover with a lid. Cook over low heat for 30-40 minutes or until cooked through. 8. Once done, remove from the oven or clay pot and let it cool for a few minutes. 9. Slice into pieces and serve warm.
Notes
- If you don't have banana leaves, you can use parchment paper to line the bottom of the cake pan. - You can also top the cake with salted duck eggs, coconut flakes, or sliced mangoes.
Nutrition Info
- Servings: 8 - Calories: 371 - Fat: 15 g - Carbohydrates: 55 g - Protein: 6 g - Fiber: 1 g - Sugar: 29 g - Sodium: 109 mg
Recipe Tips
- Make sure to use glutinous rice flour, also known as sweet rice flour or sticky rice flour, for the recipe. Regular rice flour won't work. - You can adjust the amount of sugar according to your preference. You can also use brown sugar or coconut sugar instead of white sugar. - If using a clay pot, make sure to preheat it before adding the cake pan. You can also use a steamer if you don't have a clay pot. - You can store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, microwave for a few seconds or steam for a few minutes.
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