Is Babinka The Best Filipino Holiday Treat Ever? скачать в хорошем качестве

Is Babinka The Best Filipino Holiday Treat Ever?

Bibingka is the ultimate Christmas treat in the Philippines! These cakes are soft, spongy, and the perfect balance of sweet and salty. Bibingka offers a look into Filipino heritage through its use of local ingredients and time-honored methods. Traditionally associated with the December holiday period, bibingka’s enduring appeal can be traced to its roots in simple, accessible elements like rice flour and coconut milk. In the Philippines, rice is a staple crop and a central part of daily meals, so it makes sense that the country’s desserts incorporate it as well. Coconut milk, abundant in a tropical climate, also plays a key role, lending moisture and richness. One of the defining aspects of bibingka is the use of banana leaves. Historically, these rice cakes were baked over hot charcoal, sandwiched between layers of banana leaves. While modern kitchens often use ovens, the banana leaves remain an essential element. Passing them briefly over an open flame softens them, allowing them to line muffin tins or pans. The leaves help the cake bake more evenly and prevent sticking, while also preserving a link to old-school cooking methods. Toppings like salted duck eggs and cream cheese add complexity to bibingka. Salted duck eggs bring a subtle brininess, and cream cheese contributes a creamy richness. After baking, butter is spread on top, and shredded coconut is sprinkled over each cake. The result is a rice cake that reflects the country’s agricultural heritage and the adaptability of its culinary traditions. Ingredients 2 cups rice flour ½ cup glutinous rice flour 1 cup sugar 1 tbsp baking powder 1 tsp salt ½ cup water 1½ cups coconut milk 3 eggs beaten ¼ cup melted butter 2 salted duck eggs peeled and sliced 2 oz cream cheese banana leaves For serving butter shredded coconut Instructions In a large bowl, combine the rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until combined. Add the water, coconut milk, butter, and eggs until smooth. Cover and refrigerate overnight. Rinse banana leaves under warm water and wipe off any dirt. Use scissors to trim thick edges and cut into 12 squares big enough to cover one space in your muffin tin. Quickly pass leaves over a stove flame for a couple of seconds to soften. Place a leaf square over each muffin tin space and use a small cup to gently press the leaf into the tin to form a lining. Carefully ladle the batter into each leaf-lined cup, filling just below the top. Repeat until all 12 are filled. Place a dollop of cream cheese in each cake and top with a slice of salted duck egg. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, spread butter on top, and sprinkle shredded coconut. Serve hot. Storage Instructions Bibingka is best enjoyed fresh out of the oven. If you have leftovers, allow them to cool and then store in an airtight container at room temperature for up to one day. For longer storage, refrigerate the bibingka and gently reheat it to restore its softness before serving. You can warm it in the microwave or place it in a steamer to help maintain moisture. While it may not be exactly the same as when freshly baked, bibingka’s comforting qualities still shine through even after storage. Tags for Youtube- babingka,philippines,filipino,pinoy,pinay,christmas,food,recipe,cooking