For this month’s DB challenge Catherine Enfield of Munchie Musings introduced us to two Filipino desserts. Sans Rival which means without rival and a rice cake named Bibingka. As sans rival is completely based on eggs, I decided to do an eggless version of bibingka. Catherine’s recipe asked for glutinous rice flour. As I don’t get it here I substituted it with all purpose flour/maida. I also halved the recipe. It has coconut as the main ingredients and the finished dish tasted like our South Indian Puttu. But it very rich because of the butter and coconut milk. IT was very delicious and we enjoyed it a lot.
1. Preheat oven to 180C.
2. Beat together butter and curd. Add the coconut milk and blend well.
3. Mix all the dry ingredients in a separate bowl.
4. Add the flour mixture to the wet ingredients. Whisk to get a smooth batter.
5. Line a round 8″ cake tin with banana leaf and grease it with butter.
6. Pour the batter into it and bake for 20minutes.
7. When a tooth pick inserted comes out clean, remove the cake from oven.
8. Flip it onto a serving dish.
9. Remove the banana leaves and brush with butter given for topping.
10. Sprinkle sugar and grated coconut and serve warm.
|Mix all the dry ingredients|
|Cream together butter, coconut milk and curd|
|Add the dry ingredients to wet ingredients and prepare the cake batter|
|Line a tin with banana leaf and brush with butter|
|Pour the batter into the prepared tin|
|Bake for 20minutes|
|Flip onto a serving plate|
|Remove the leaf and brush with butter and sprinkle sugar and grated fresh coconut|