Philippine coconut sponge cake Bibinka

Submitted by enr on 13 Oct 2014
115 g melted butter
450 g of glutinous rice flour
2 and 1/2 cup sugar (maybe less, to taste)
1 tsp baking powder
3 cups milk (maybe coconut)
5 eggs
1 tsp vanilla essence
1 cup coconut
Philippine coconut sponge cake Bibinka
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All products are mixed and stirred well. The mixture was poured into a tray with dimensions of 23 x 33 cm. Bake at 175S degrees about an hour or until dry stick. Optional, can be made muffins, and for them the cooking time is reduced to 20-30 minutes. * This cake is a traditional Christmas dessert in the Philippines. * This is the basic recipe, but it can be experimented a lot. These cakes I first tried them in several versions - with cocoa, chocolate, fruit, etc. * As for the recipe used glutinous rice flour (sweet rice flour or glutinous rice flour), after baking the cake becomes sticky inside. The same meal prepared shell of ice cream mochi (mochi ice cream). The names of flour are misleading - it is not sweet and does not contain gluten. * 1 cup = 240 ml
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13 Oct 2014