"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, July 18, 2006

Bibingka Cake with a Twang

Imported from my old website...

This is my entry for this month's LP theme "Distinctly Pinoy with a TWANG" hosted by ces.

UPDATE:
This cake was featured in GMA-7's 100% Pinoy for the segment on Fusion Dessert.

Here's the video for the said segment. Notice that the website being read by ChefKC for the recipe is this very same webpagefrom my old website with the photos down below.


Presenting, the BIBINGKA CAKE with a TWANG!




I had been wanting to try to make bibingka and found several recipes for them. While the most traditional would call for live charcoals above and under the batter, which resulted in toasted surface, I wanted a "tamed" version (for the sake of my intended tasters, my husband and in-laws). I found a recipe which seemed promising, and the original recipe can be found here.

When I first made them, I modified the recipe, wanting more of a Filipino taste to it by using 1 cup coconut cream and 1 cup milk instead of the 2 cups of milk called for in the recipe, then I added small squares of sliced white cheese on top during the last 5 minutes of baking. I offered one to one of my Pinay friends (I poured into three 8-inch round pans), and several slices to my MIL. We all loved this plain (as in no frosting) bibingka, although my MIL was intrigued by the cheese (she could not identify it and had to ask me what it was!). I loved the smooth texture albeit its heaviness, and the longer it sat in the fridge (less than 1 week, that is), the better it tasted!

BUT, I wanted to experiment more, hoping to offer some sort of an Americanized bibingka cake that I could offer to guests during my birthday (I try not to offer experiments on Pinoy dishes/foods during birthday celebs of my kids or hubby, as they usually have preferences that I try to stick to). Since I have observed that, in contrast to my inkling towards sponge cakes, my in-laws and hubby prefer the crumbly cake (which, to me, sort of represent a cake that is at least one day old). So for that, I thought of experimenting with the bibingka recipe using the ordinary rice flour instead of the sweet rice flour (I figured it would result to crumbly texture, because that's what I have observed with siopao , puto, and bibingka if made with rice flour as opposed to the ordinary flour.)

So my final recipe for the batter was as below, which I poured into two 9-inch round pans:

Ingredients:
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
1 cup milk
1 cup premium coconut cream (Thai)
2 teaspoons vanilla extract
3 cup rice flour
2 tablespoons baking powder

Procedure:
Preheat the oven to 350 deg F. Cream the butter and sugar well (around 5 minutes on medium speed). Slow down the speed and add eggs one at a time.


Meanwhile, mix flour and baking powder. Mix the milk and coconut cream. Add this to the egg-cream mixture, alternating with the dry ingredients a little at a time. Add the vanilla and stir. Pour into two 9-inch round pans. Bake immediately for 35-45 minutes (keep checking!)

Since this is a fusion of Filipino and American cuisine, I did not use banana leaves (I do not have them anyway!) nor charcoal, but used the oven instead.





To make it more Americanized, I prepared JMom's

SEVEN MINUTE FROSTING
1-1/2 Cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
1/4 cup water
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Mix sugar, cream of tartar, salt, egg whites, and water in a pot or bowl over simmering water. Beat steadily over low heat with an electric hand mixer until the frosting stands in peaks, about 5-7 minutes, no more. (Overcooking will make your frosting brittle upon cooling). Remove from heat and continue to beat until thick enough to spread. Add the vanilla before spreading.

(I asked my stepd to taste the frosting, and her reaction was, "Hey, I know this! This is Fluff!" It indeed tasted like Fluff, only not sticky, and the sheen was superb! It is less sweet, too.)

As an additional Pinoy touch, I used sweetened macapuno as filling in between the two layers of cake. I actually mixed it with the 7-min frosting, which turned out to be a disastrous mistake as it made the filling runny, so that when I placed the top layer of cake, it squeezed out most of the filling. Next time, I will use just the macapuno as filling, and the frosting will be used exclusively to cover the whole cake.

I used some sprinkles to make it colorful.

Quite reluctantly, I offered it as dessert to hubby, and HE LIKED IT! I asked his opinion on whether it would be enjoyed by the others in his family as well. DEFINITELY! The next day my MIL came to give me brocolli, and I gave her two slices of the cake to bring home and share with FIL. They loved it!

I will definitely serve this on my birthday in December.

I bet this will also be a big welcome as cupcakes for school functions.

30 comments:

  1. definitely a big welcome! great great recipe!truly indigenous! wish i could have a bite! thanks for the entry manang! bravo!!!

    ReplyDelete
  2. sa wakas, nakapasok din ako sa blog mo, manang :) there might be something wrong with your coding, check mo manang, in case you're wondering why your readership is down. Either ang tagal mag-load or it doesn't load at all.

    I'm glad the frosting worked well for you; your sD is right, it is called fluff down here too :) another name I found for it is marshmallow fluff. That is truly fusion cooking. Great idea making bibinka into a cake with frosting!

    ReplyDelete
  3. hi ces,
    thanks a lot! My pinay taste buds would prefer the use of sticky rice, super sarap and smooth talaga even w/o frosting.

    hi jmom,
    first off, salamat sa post mo on coconut cake.
    I am guessing blogger might have been d problem, coz I had been trying for the past days also to log in but could not. Okay naman ngayon ang commenting. I will try to post again later this week.

    ReplyDelete
  4. Hi, Manang. Thank you for posting this recipe. I have been trying to find a bibingka recipe like this. Everything I have been reading is more like kalamay. My mother and I tried the golden bibingka recipe in Aling Charing's book and that was a failure. I have not tried this, but am very excited to do so. I will post once I have done so.

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  5. hi maemae,

    My personal preference would be the first one I made with sweet sticky rice flour, but that is not like the bibingka I used to enjoy in PI (just to warn you; you might prefer the non-sticky rice flour. My friend Fe brought one whole 8-in round, and her son liked it so well.

    ReplyDelete
  6. Both of your cakes look delicious. I was looking for binbingka recipes to serve at a Filipino dinner party I'm hosting Sunday, and I love your variation, as I'm not sure how my guests would react to traditional bibingka. I can't wait to try this! Also, you posted it on July 18--my birthday! What a fun coincidence.

    ReplyDelete
  7. I made the Americanized version for my Filipino Food party on Sunday night, and everyone loved them and wanted to take the leftovers home! It was a hit, and I'm planning to make some to bring to my mom when I visit my parents in California for Thanksgiving. Thanks again for sharing the recipe!

    ReplyDelete
  8. hi Manang,

    i tried ur Bibingka recipe...but after 45 minutes, my bibingka was not like the one that i used to buy in the philippines and it didnt look like your bibingka that is being shown in ur website...

    though the top of the cake was already brown when i took them out of the oven, it was moist and it looked like it was under-baked...it was almost like gelatenous or parang maja blanca or something..please help!!!

    ReplyDelete
  9. hi Manang,

    i tried ur Bibingka recipe...but after 45 minutes, my bibingka was not like the one that i used to buy in the philippines and it didnt look like your bibingka that is being shown in ur website...

    though the top of the cake was already brown when i took them out of the oven, it was moist and it looked like it was under-baked...it was almost like gelatenous or parang maja blanca or something..please help!!!

    ReplyDelete
  10. Hi Aileen,

    I am not sure what went wrong...probably your oven heat is lower than mine??? Maybe you could have tried baking it longer???

    I have made this at least 3 times and it always turned out the same. Julie (another poster/blogger above) also made them (you can check out her blog for bibingka that points to my recipe here). I guess you have to do a trial and error with your oven's cooking temp and time.

    ReplyDelete
  11. u8mypinkcookies4/11/2008 9:20 AM

    parang masarap ah! :D

    ReplyDelete
  12. Hi manang! I'm going to try this recipe for my food tech class on Tuesday. since I got your ensaymada recipe, I've been checking your site for more recipes! I'll let you know how it turns out :)

    ReplyDelete
  13. Hi Bits,
    Maybe you can copy the one in the video as for the presentation.

    If there is also a way for you to make frozen ones, try my frozen brazo de mercedes as well. mabenta sa Americans yun!

    Have fun!

    ReplyDelete
  14. hi manang! i made this today! ang sarap po! thank you sa masasarap nyo pong recipes :) God bless you and your family po :)

    ReplyDelete
  15. Hi joy,
    Thank you for all the wonderful comments you leave on my kusina site (both sa cbox and on posts)! Readers like you sure give me motivation to post recipes.
    God bless you and your family as well!

    ReplyDelete
  16. Hi Manang,
    I made this two days ago using sweet sticky rice flour and laid the mixture on banana leaves (na dala pa ng husband ko from the Philippines) over the baking pan, and no frosting. What can I say? Oh my! We love, love it in our household out here in quaint New Mexico!

    ReplyDelete
  17. Hi Manang,
    Did you try this with sweet rice flour too?Thanks.

    ReplyDelete
  18. Hi Mitzi,
    Thanks for the feedback! Galing naman, me banana leaves pa talaga!

    Luz,
    My first try was using all sweet rice flour instead of the regular rice flour (see my pic above with just cheese topping, and the note under that). I only made the cake with regular rice so the cake would be crumbly (like how hubby and in-laws prefer their cakes), but I definitely love and prefer the smooth and heavy texture of the sweet sticky rice bibingka cake. In fact, I have made these also without topping, in smaller loaf pans for merienda/coffee cake purposes. My sons love them too.

    ReplyDelete
  19. So, your Ingredients for Sweet rice flour , is the same for rice flour only? I want to try the sweet rice flour first,I cannot open the link to open the original recipe from above.Please advise.

    ReplyDelete
  20. Hi Luz,
    that's right! anyway, I will fix that link. Mukhang nalipat ng webpage. I searched it on that site, and the webpage is a different one now.

    ReplyDelete
  21. Never ending thank you ,because of you I learned
    a lot of tips on baking,I'm proud that I found your website since 2007,I will not forget the year because I kept the Special Ensaymada Recipe
    that you have sent me by mail before you release
    it to your website.Since then.. mostly everyday I
    checked if you have a new recipe and whenever I have a chance I will always bake, especially your Spanish bread is my family's favorite:) Kahit na maraming Filipino bake shop dito sa San Diego iba pa rin yun homemade.

    ReplyDelete
  22. Hi Luz,
    That was the most heartwarming comment I have ever received! Thanks a bunch!
    I agree with you, iba pa rin ang homemade. Now I am thankful na walang Pinoy bakeshop dito, which forced me to learn to bake and recreate tinapays. Blessing in disguise talaga. I have been very satisfied with the rolls I have come up with, so far. Ako rin, nasa learning process...continuously, and I guess that is the reason why I am able to take notes, and point out mistakes here. I post pointers and tips as I learn them. SIguro if I had already been baking even before learning to blog, baka I would not be so detailed sa tips. Kumbaga makakalimutan ko na kung pano maging newbie.

    ReplyDelete
  23. Kaya nga believe ako sa iyo,matiyaga ka at you're
    giving us all the tips,kaya sa lahat ng rolls or bread na nagawa ko na from your recipes, I am always satisfied sa outcome walang nasasayang talaga you know what I mean... ubos lagi:)

    ReplyDelete
  24. hi manang!! i really enjoy visiting your site and ur recipe helps me a lot!! my family are enjoying all the food im cooking! by the way i want to try ur bibingka recipe, i just want to know what milk you used? evaporated milk or fresh milk? and what is coconut cream it is same for coconut milk or gata ng niyog? please let me know thanks!! and by the way i also want to know the texture of your bibigka if its mailagasgas when it is in ur mouth? or it's like jelly like maha blanca? waiting for your reply!! thanks a lot!

    ReplyDelete
  25. Hi Anonymous, Thanks for your comment. :) I used fresh milk. Coconut cream is actually coconut milk first press (unang gata). I am not sure what you mean by mailagasgas, but if you use the regular rice flour instead of sticky, it is quite crumbly and nakakasamid. If you use the sweet sticky rice flour, it becomes heavy silken and almost like rubber to touch but definitely like dense cake to the bite(not maja-like, but more like smoother version of cassava cake). I liked the half and half combi of each.

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  26. This comment has been removed by the author.

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  27. Hi manang ask ko lang po if salted butter ba yan or unsalted?

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  28. Hi Mira, I used salted butter here. :)

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  29. manang can i use sweet rice flour? mochiko?

    ReplyDelete
    Replies
    1. Hi J&M, yes you can. The photos above that has cheese on top were made using sticky rice flour (that was my first time making it), and the photos with frosting used regular rice flour. I liked the combi half-half as well.

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