The bibingka I was planning to make is served with grated fresh coconut and I found a pack of that in the freezer aisle as well for $1.79. Since I was already there and I didn't want to have to come back (truly, I hate their parking), I also picked up a pack of frozen grated cassava ($1.49) and a small pack of tapioca flour ($.79) for other recipes I wanted to make in the future. Total purchase came to $6.15. This is why I make myself deal with the confusing abyss of 99 Ranch - it's cheap.
sticky kind I'm more fond of). Traditionally, this cakey version of bibingka is baked with slices of salted duck egg and cheese on top. Filipinos often like that salty and sweet combo so I've left that in the directions below but I confess, I'm not one for the salty/sweet nor do I like duck egg or cheese in my cakes. Instead, I do the Americanized version - no duck egg and no cheese. So that makes this mostly a vanilla butter cake, slathered with melted butter when it's hot out of the oven, sprinkled with granulated sugar and covered in grated fresh coconut. Authentic or not, it's still good.
If you're not going to serve this immediately but are baking it ahead of time, I advise not doing the topping until you do serve it. Right before serving, warm it up slightly then brush the top with melted butter and sprinkle the sugar and coconut (in that order) over it. This is still good at room temperature but the sugar will absorb into the butter the longer it sits and you'll lose the crunch. Instead the top will have more of a "wet" texture. So if you're going to try cakey bibingka for the first time, thrill your taste buds and eat this warm and freshly made.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar, plus additional for sprinkling on top of cakes
1 1/4 cups coconut milk (I used canned)
2 tablespoons butter, melted, plus additional for brushing on top of baked cakes
1 salted duck egg, sliced thinly, optional
1/4 cup grated Edam or cheddar cheese, optional
grated fresh coconut
- Preheat oven to 350 degrees F.
- Line two 9-inch pie pans or round cake pans with banana leaves
- Whisk together flour, baking powder and salt in a bowl; set aside.
- Beat eggs in a bowl using a mixer on medium speed. Add sugar, 1/4 cup at a time, beating well after each addition.
- Alternate adding flour and coconut milk to the egg and sugar, mixing on medium speed after each addition. Add melted butter and mix well.
- Divide batter equally into the two pans. Bake for 15 minutes then take out of the oven, lay slices of salted duck egg on top and sprinkle generously with grated cheese (skip this step if you're not using egg or cheese). Continue baking until a toothpick inserted near the center comes out clean, about 10 minutes more. Turn the broiler to low and broil the cakes to brown the tops. Watch carefully to prevent burning.
- Remove cakes from oven and brush with softened butter. Sprinkle with sugar and grated fresh coconut. Serve warm.