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Filipino Bibingka Rice Cake with Coconut in Banana Leaves
ASIAN IN AMERICA15Ingredients
23Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 3/4 cups water (malagkit, sweet rice soak in, overnight, sweet rice from Asian markets sweet rice or sticky rice, Filipino)
- 1 1/2 cups rice (galapong obtained from soaking sweet rice, see procedure below)
- 1 1/4 cups all purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 4 large eggs yolks (whole, and whites separated)
- 3/4 cup coconut milk (canned or fresh)
- 1/4 cup whole milk
- 1 whole egg (salted, peeled, quartered)
- 1/2 cup Gouda cheese (grated)
- 1/2 cup crumbled feta cheese
- 2 Tbsp. unsalted butter (melted, for brushing top of bibingka cakes)
- 2 whole banana leaves (pieces, cut to fit and line 9-inch round pans)
- 2 Tbsp. unsalted butter (softened)
- 2 tsp. granulated sugar
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