Bibingka sticky Filipino cake
Sticky bibingka is a cross between a dense cake and a firm custard baked with a coconut topping.
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Bibingka sticky cakeSkip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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1 cup sweet rice flour (also known as Mochiko, can be found in the Asian aisle of most grocery stores)
1 teaspoon baking powder
16 ounces of grated cassava (can be purchased in 16-ounces packages at Asian grocery stores like 99 Ranch)
2 cups milk
Scant 1 cup sugar
1/4 cup butter
Sweetened coconut flakes, enough to cover the top of the batter in an even layer
Melt butter in 9-inch square baking pan in preheating oven as it heats to 350 degrees F. Meanwhile, beat eggs until lightly scrambled. Add in rice flour and baking powder and make a paste. Gradually add in milk, mixing with a fork to keep the batter smooth and free of lumps, then add sugar and cassava until well blended. Do not overmix – you don't want a light or cakey texture. Pour into pan, mixing well with melted butter. Batter should be somewhat liquidy but not so thin that it can't hold the coconut topping.
Generously top mixture with coconut flakes. Bake until coconut topping is golden brown and edges look crisp, about 45 to 55 minutes. You can't rely on the toothpick test for this one so go by appearance. The middle should be firm enough not to jiggle when you shake the pan gently. Don't bake for more than an hour even if the coconut isn't brown all over the top.
Carol Ramos blogs at The Pastry Chef's Baking.
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