Bibingka is a coconut rice cheesecake that is a traditional food of the Philippines. The dish is baked in an oven on top of banana leafs. The salty flavor of egg is an unlikely complement to the sweetness of sugar and coconut milk. Baking a cake like a bibingka can widen your repertoire in the kitchen and allow you to bring international cuisine to your table.
Instructions
1. Soak the rice overnight in a bowl and then drain it, preserving some of the liquid. Grind the rice in a food processor and add some of the rice water so the rice doesn't dry out. Preheat the oven to 375 degrees Fahrenheit. Whisk the rice, baking powder and salt in a medium bowl. Set the mixture aside.
2. Whisk the butter in a separate bowl until it is smooth. Mix in the sugar and eggs until the ingredients are a consistent texture.
3. Add the flour mixture gradually to the cream mixture. Pour the coconut milk and regular milk and then whisk until all ingredients are well incorporated, about two minutes.
4. Cover the entire surface of the inside of a round baking pan with banana leaves. Pour in the mixture and then bake for 15 minutes.
5. Remove the dish from the oven and then top it with sliced, salted egg and cheese. Put the dish back in the oven for 15 minutes or until the cheese is brown.
6. Remove the dish from the oven and set it aside to cool. Drizzle sugar over the top. Top with coconut and cottage cheese.
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