In the recent Panaad sa Negros Festival, I was able to taste once again a traditional Filipino delicacy the Rice Bibingka.
This recipe Makes 2 Cakes.
Preparation time: 20 minutes
Baking time: 20 minutes
+8 hours for soaking the rice and 12 hours for letting rice dough stand
400 g (2 cups) uncooked rice
500 ml (2 cups) water
125 g (1/2 cup) sugar
2 tablespoons melted butter, plus additional for brushing
250 ml (1 cup) thick coconut milk
1 tablespoon baking powder
1 sheet banana leaf
250 g (8 oz) cottage cheese or cheddar cheese, grated
Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.
Preheat oven to 180ÂºC (350Âº F) Beat eggs in a bowl until foamy. Add sugar and butter until fluffy. Pour the coconut milk into the ground rice and mix well. Blend into the egg mixture, beating well until smooth. Add baking powder.
Wilt banana leaves by passing over an open flame for several seconds. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and brush with butter again.
Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
Serve hot with cheese on top and grated coconut flesh on the side.