Recipe for Carol's Cornbread Bibingka
Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake."
Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes.
CAROL’S CORNBREAD BIBINGKA
INGREDIENTS
2 cups rice flour
2 cups fine yellow cornmeal (or corn flour if you prefer a smoother texture)
Pinch of salt
2 tablespoons baking powder
6 well beaten eggs
1 ½ cups sugar
6 tablespoons unsalted butter, melted
2 cans (13.5-ounce) coconut milk
¼ cup whole milk
1 to 2 (15-ounce) cans creamed corn (depending on your taste)
Banana leaves to line baking sheet/pan (13x18x1 inches)
1 tablespoon melted unsalted butter
2 tablespoon granulated sugar for topping
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka. Or if you are using the pie tins/pans, line with banana leaves (or spray with PAM if not using banana leaves). Set aside. (If you don't have banana leaves, you may use parchment paper, greased with butter or PAM).
In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed.
In a separate bowl, beat eggs until fluffy, then add sugar and melted butter, continue whisking until foamy.
In a large bowl, add wet and dry ingredients, coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk). Mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix.
Pour batter mixture into prepared pan. Bake for 30 to 40 minutes or until browned (a toothpick inserted in the center comes out clean). The cooking time will vary according to the size of your pan so do the toothpick test to be sure.
Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tablespoon sugar. Cut into squares (or wedges) and serve.
Read also:
Recipe for "Mochiko" Bibingka
Cooking with Cecilia - Pancit Bihon Guisado, Filipino rice noodle dish
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style)
Recipe for Balbacua Cebuana from Louie Nacorda
Easy Filipino Recipes from Maryknollers
Cooking with Cecilia - Beef Bourguignon
Cooking with Cecilia - Chicken Soup for my Bad Cold
Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen!
Filipino Cooking: Laing or Taro Leaves in Coconut Milk
~~~
tags: cooking, recipes, food, cake, cornbread, bibingka, Filipino, Philippines
This is all for now,
Cecilia
Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake."
Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes.
CAROL’S CORNBREAD BIBINGKA
INGREDIENTS
2 cups rice flour
2 cups fine yellow cornmeal (or corn flour if you prefer a smoother texture)
Pinch of salt
2 tablespoons baking powder
6 well beaten eggs
1 ½ cups sugar
6 tablespoons unsalted butter, melted
2 cans (13.5-ounce) coconut milk
¼ cup whole milk
1 to 2 (15-ounce) cans creamed corn (depending on your taste)
Banana leaves to line baking sheet/pan (13x18x1 inches)
1 tablespoon melted unsalted butter
2 tablespoon granulated sugar for topping
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka. Or if you are using the pie tins/pans, line with banana leaves (or spray with PAM if not using banana leaves). Set aside. (If you don't have banana leaves, you may use parchment paper, greased with butter or PAM).
In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed.
In a separate bowl, beat eggs until fluffy, then add sugar and melted butter, continue whisking until foamy.
In a large bowl, add wet and dry ingredients, coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk). Mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix.
Pour batter mixture into prepared pan. Bake for 30 to 40 minutes or until browned (a toothpick inserted in the center comes out clean). The cooking time will vary according to the size of your pan so do the toothpick test to be sure.
Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tablespoon sugar. Cut into squares (or wedges) and serve.
Read also:
Recipe for "Mochiko" Bibingka
Cooking with Cecilia - Pancit Bihon Guisado, Filipino rice noodle dish
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style)
Recipe for Balbacua Cebuana from Louie Nacorda
Easy Filipino Recipes from Maryknollers
Cooking with Cecilia - Beef Bourguignon
Cooking with Cecilia - Chicken Soup for my Bad Cold
Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen!
Filipino Cooking: Laing or Taro Leaves in Coconut Milk
~~~
tags: cooking, recipes, food, cake, cornbread, bibingka, Filipino, Philippines
This is all for now,
Cecilia
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