Monday, July 24, 2017
Hello everyone!! Heres another childhood recipe I'm sharing. I already have similar to this recipe but the only thing different is the yeast. I hope you guys try it just follow step by step and same ingredients I'm using as possible to achieve the result as mine.. Happy baking !😍😃
4 cups Rice ( I used broken jasmine rice you can also use long grain)
3-14 oz can Coconut cream (savoy brand that I used because it has thick consistency)
2 cups Granulated sugar
1/2 tbsp Yeast
1 tsp Baking powder
1) Wash the rice three times. Drain it really well.
2) Pour the 3 can of coconut cream into the washed rice and soak it for 1 hr.
4) While the rice is soaking prepare the mold. Cut the banana leaves into 5 inches circle shape then line it into the molds.( I used Brioche mold/ensaymada mold, if you are using Frozen banana leaves make sure you wash it then dry it with paper towel before cutting it into circle shape. And also you need to be very careful cutting it coz frozen one is very brittle they get ripped very quickly).
5) After 1 hr. puree the rice and coconut mixture in the blender (I use Nutri bullet) until smooth or when you rub the mixture between your finger you only feel a very tiny Grain or not at all.
6) Once everything is pureed add the sugar whisk in until sugar has dissolved. Then add the yeast and whisk until yeast is dissolved. cover the mixture and let it rise for 1 hr or until the mixture doubled up.
7) Once the mixture has risen add the egg and the baking powder and let it rest for another 20 minutes.
8) While the mixture is resting. Pre heat your oven to 375 F
9) After 20 minutes scoop out the mixture into the prepared molds 1/2 cup each. Then turn off the oven and turn on the broil. Broil the bingka on high for about 11 minutes at the bottom rack make sure you keep your eye on it too.
10) Once the top gets brown and has a lots of cracked turn off the broil and turn the oven back to 375F and tint the bingka with aluminum foil bake it for another 35 minutes.
- ▼ July (5)