My preferred Filipino sweet by a long shot is Bigingka. It's a slender, unfrosted cake made with sweet rice flour and cream of coconut.
I initially had Bibingka at a Filipino family grill when I began dating my better half. My now father-in-law showed me how to make it years back. Presently every time there is a family assembling, it is possible that he or I are approached to make it, which says a ton regarding the formula in light of the fact that neither one of us are Filipino.
Sweet rice flour has a fascinating surface. It's fine, yet has a touch of coarseness to it. When it's cooked, the starches detonate (not so much, however they accomplish something enchantment) and the cake becomes supple and clingy like a cross between Jell-O bars and pudding. My dad in-law instructed me to utilize cream of coconut rather than coconut milk. It has more fat, sugar and flavor. He likewise includes an undrained container of squashed pineapple for an upgraded tropical flavor. My lone change to his formula is that I sprinkle the top with earthy colored sugar and granulated sugar to make a pleasant caramelized crunch.
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INGREDIENTS
- 8 oz cream cheese
- 2 cups granulated sugar
- 3 eggs
- 3 1/2 cups sweet rice flour (1 lb.)
- 1 tbsp baking powder
- 1/2 cup butter melted
- 1 tbsp vanilla
- 15 oz can cream of coconut
- 1 cup milk
- 8 oz can crushed pineapple
TOPPING
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
INSTRUCTIONS
- Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
- Stir in the eggs, one at a time.
- Mix in the remaining ingredients and stir, until smooth.
- Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
- Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
For More Details : bit.ly/32nCao3
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