BIBINGKA AT PUTO BUMBONG Dahil malapit na ang simbang gabi at magpapasko ito na paborito ng lahat PUTO BUMBONG INGEDIENTS: 1 Pack (400 grams) glutinous rice flour 2 Packs (115 grams) purple yam powder 2 1/2 Cups of water Brown sugar Banana leaves Grated coconut PROCEDURE: 1.Prepare steamer with enough water for steaming. 2.In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined. 3.Gradually add enough water to the rice flour to make a dough. Knead until smooth. 4.Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long. 5.Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done. 5.Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done. COOKIN TIPS: To avoid the dough sticking on the steaming plate, put a small amount of margarine. ======================================== BIBINGKA INGREDIENTS: 1 and 1/2 cups galapong (rice batter) 1 and 1/4 cups all-purpose flour 1/4 cup plus 4 teaspoons sugar 1 Tablespoon baking powder 1/2 teaspoon salt 4 eggs, separated 3/4 cup coconut milk 1/4 cup whole milk 1 salted egg, quartered, optional (found in Asian groceries) 1/2 cup grated Gouda cheese 1/2 cup crumbled feta cheese 2 Tablespoons unsalted butter, melted, for brushing Banana leaves, for lining baking pans (found in Asian groceries, freezer section) For the galapong, rinse the rice under cold running water, drain, and place in a medium bowl with cold water to cover. Refrigerate overnight. Drain and rinse again, then drain in a colander for 30 minutes. Transfer to a food processor and process until the mixture is finely grounded, about 1 minute, scraping the sides of the processor and process again, then work again through the sieve. You should have about 1 and 1/2 cups galapong (discard any extra) For the bibingka, preheat the oven to 425 F, and two 9-inch pie pans with parchment paper rounds. In a large bowl, combine the flour, 1/4 cup of the sugar, the baking powder, and salt in a large bowl. Add the galapong and whisk to combine and break up any lumps (use hands to break the lumps if needed). Stir in the egg yolks, coconut milk, and milk. In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry. Fold the whites into the galapong mixture. Line each pan with banana leaves. Cut the banana leaves to fit into the pan. Grease the banana leaves with softened butter. Divide the mixture between the lined pans. If you’re using salted eggs, nestle a quarter into the middle of each cake. Sprinkle each cake with 2 tablespoons of the Gouda, followed by 2 tablespoons of the feta, and finally 1 teaspoon of the sugar. Set the cakes on the top rack of the oven, and bake until firm and set and lightly browned on top, about 20 minutes. If the bibingkas are set but not browned, preheat the broiler and broil them about 6 inches from the heat source, watching carefully, until bubbly and lightly browned, about 3 minutes. Brush the bibingka with the melted butter while still warm. Let cool slightly and serve straight from the pans. Serve warm or at room temperature. NOTE: To get the outdoor burnt banana leaves aroma, I put the entire rice cake, covered in banana leaves on the outdoor grill. The heat should be set to a medium high and the rice cakes are left for about 10 minutes. Soon the fragrance of the banana leaves and coconut will fill the air.
Posted on: Thu, 02 Oct 2014 08:22:37 +0000
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