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.
Ingredients:
Rice Flour-1cup
Maida-1/4cup
Baking Powder-1/2tbs
Sugar-2/3cup
Curd/Yogurt-1/2cup
Coconut milk-1cup
Butter-1/6cup
Banana Leaf-1
For Topping:
Butter-2tbs
Sugar-1tbs
Grated Coconut-3tbs
Procedure:
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.
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| Mix all the dry ingredients |
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| Cream together butter, coconut milk and curd |
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| Add the dry ingredients to wet ingredients and prepare the cake batter |
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| Line a tin with banana leaf and brush with butter |
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| Pour the batter into the prepared tin |
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| Bake for 20minutes |
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| Flip onto a serving plate |
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| Remove the leaf and brush with butter and sprinkle sugar and grated fresh coconut |
Eggless Bibingka
Ingredients
Ingredients
- Rice Flour-1cup
- Maida-1/4cup
- Baking Powder-1/2tbs
- Sugar-2/3cup
- Curd/Yogurt-1/2cup
- Coconut milk-1cup
- Butter-1/6cup
- Banana Leaf-1
For Topping
- Butter-2tbs
- Sugar-1tbs
- Grated Coconut-3tbs
Instructions
Procedure
- 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.
lovely delicious step by step innovative recipe.
indu srinivasan
kattameethatheeka.blogspot.com
luks delicious….really innovative
Hi, this is a very delicious and lovely preparation. Thanks for sharing this new dish 🙂
Excellent looking rice cake,awesome..
interesting recipe…looks delicious..
Wow Gayathri, looks amazing!!!!
Looks really great!
That must have definitely tasted good. Looks great!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
Love the recipe. Can a parchment paper / alluminium foil be used for banana leaf?
Suma, You can use parchment paper or foil instead. When banana leaf is used it imparts a nice flavor to the cake. ..
name sounds familiar delicious looking aromatic cake
Never ate or heard abt rice cake..looks so moist and soft, you line ur tray with banana leaf, gr8 idea, never thought abt it..absolutely gorgeous looking cake, Gayathri
never heard about this one. Looks delicious.
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
Very interesting dessert with rice flour. Looks delicious.
Looks absolutely delicious