Chinkys Bibingka Recipes

Steps:

• Combine the warm water, yeast and 1/8 teaspoon of the sugar in a small bowl. Stir and let the yeast bloom until foamy, about 5 minutes. Set aside.
• Whisk together both rice flours with the salt and the remaining 1 cup sugar in a large bowl. Add the yeast mixture and coconut milk. Whisk until smooth and the consistency of a thick pancake batter. Place the bowl in a warm place until the batter begins to lighten, bubble and almost double in volume, about 3 hours. (This can take longer depending on the temperature.)
• Wipe clean both sides of each banana leaf with a damp towel, removing any dirt. Trace a 7-inch bowl with a very sharp knife on the banana leaves to create six 7-inch rounds, avoiding any tears or holes in the leaves. Heat each round directly over a low flame or with a culinary torch until pliable and slightly darkened, about 10 seconds per side. Line each cup of a 6-cup jumbo muffin pan with a banana leaf round and set aside.
• Preheat the oven to 400 degrees F.
• Once the batter is light and bubbly, whisk in the eggs. Fill each lined cup of the muffin pan slightly more than three-fourths of the way (a scant 3/4 cup per bibingka). Top each with 2 heaping tablespoons of shredded Edam cheese.
• Bake until a toothpick inserted in the center of each bibingka comes out clean, 20 to 25 minutes. Remove from the oven and heat the broiler. Brush the top of each bibingka with melted butter then sprinkle each with 1/2 teaspoon of coconut sugar. Broil on the middle rack with the oven door open, moving the muffin pan continuously, until the tops are browned, 1 to 2 minutes.
• Let cool in the muffin pan for 5 minutes then remove each bibingka to a wire rack to continue to cool. The bibingka can be served at room temperature but are best served warm. They can be refrigerated in an airtight container for up to 5 days, then reheated in a toaster oven or microwave before serving.

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.