BIBINGKA RECIPE GLUTINOUS RICE FLOUR RECIPES
BIBINGKA WAFFLES RECIPE | BON APPÉTIT
Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.
Provided by Woldy Reyes
Yield 4 - 6 Servings
Number Of Ingredients 11
Steps:
- Whisk together rice flour, glutinous rice flour, coconut flakes, sugar, baking powder, and salt in a large bowl. Whisk coconut milk, club soda, and vanilla in a medium bowl to combine. Pour into dry ingredients and whisk until combined.
- Heat a Belgian or standard waffle iron and lightly coat with nonstick vegetable oil spray. Pour ½–¾ cup batter per waffle onto iron. Cook waffles until crisp and light golden, 5–8 minutes. Repeat with remaining batter.
- Serve waffles warm, topped with coconut yogurt, fresh fruit, and toasted coconut flakes.
BIBINGKA (SWEET RICE FLOUR) RECIPE - FOOD.COM
Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
- Cream the butter, sugar and eggs in a bowl.
- Add remaining ingredients and blend well.
- Pour into glass dish and bake for 40-50 minutes.
- Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
- (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!
Nutrition Facts : Calories 234.9, FatContent 10.1, SaturatedFatContent 6.8, CholesterolContent 49.8, SodiumContent 92.2, CarbohydrateContent 33.8, FiberContent 0.8, SugarContent 17.8, ProteinContent 3
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