Recipe for Carol's Cornbread Bibingka
Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake."
Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes.
Bibingka-Ingredients good for a Half Sheet Pan – you can divide the amount in half and use two pie tins instead of a sheet pan:
- 2 cups rice flour
- 2 cups yellow cornmeal flour
- Pinch of salt
- 2 tbsp. baking powder
- 6 well beaten eggs
- 1 ½ cups sugar
- 6 tbsp. unsalted butter, melted
- 2 cans (400 ml) coconut milk
- ¼ cup whole milk
- 1 to 2 cans creamed corn (depending on your taste)
- banana leaves to line baking sheet/pan
- 1 tbsp. melted unsalted butter
- 2 tbsp sugar for topping
Cooking Procedures :
- Preheat oven to 350°F (160°C). Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka.Or it you are using the pie tins/pans, line with banana leaves (or spray with Pam if not using banana leaves).Set aside. (If you don't have banana leaves, you may use parchment paper, greased with butter or PAM).
- In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed.
- In a separate bowl, beat eggs until fluffy, then add sugar and meltedbutter, continue whisking until foamy.
- Add dry ingredients and coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk; mix until all ingredients are thoroughly incorporated.Add the creamed corn and mix.
- Pour batter mixture into prepared pan. Bake for 30 - 40 minutes (half sheet pan) or until browned (a toothpick inserted in the center comes out clean).The cooking time will be less for the pie pans – maybe 15-20 minutes but do the toothpick test to be sure.
- Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tbsp sugar.Cut into squares (or wedges) and serve.
Carol clarifies in response to a person's query re the size of the pan:
The half-sheet pan that I use measures 13" x 18" x 1" and I am able to fit the ingredients, though in my recipe I also said they can use small pie pans (also lined with banana leaves) - maybe 4 or 5 pie pans (not sure as I've only really used the big baker's half sheet pan). In the recipe I also said that if they use the smaller pie pans, the baking time will be shorter, maybe 15-20 minutes but to use the toothpick test to be sure.
I did some online search after your email and found that half-sheet pans also come in different sizes: 11" x 15" x 1" or 12" x 16" x 1" which are smaller than the half sheet pan I have (I got it from Smart & Final). This may be why the ingredients did not fit the person's pan? I thought there was only one size for half-sheet pan but I learned today that this is not the case. My suggestion is to use a smaller pie pan if there is any leftover batter (after pouring in their half sheet pan).
Read also:
Recipe for "Mochiko" Bibingka
Cooking with Cecilia - Pancit Bihon Guisado, Filipino rice noodle dish
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style)
Recipe for Balbacua Cebuana from Louie Nacorda
Easy Filipino Recipes from Maryknollers
Cooking with Cecilia - Beef Bourguignon
Cooking with Cecilia - Chicken Soup for my Bad Cold
Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen!
Filipino Cooking: Laing or Taro Leaves in Coconut Milk
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tags: cooking, recipes, food, cake, cornbread, bibingka, Filipino, Philippines
This is all for now,
Cecilia
Posted byCecilia Manguerra Brainardat8:14 AM
Labels:bibingka,cake,cooking,cornbread,Filipino,Filipino cooking,Filipino food,food,Philippines,recipe
Cecilia Manguerra Brainard's official website is ceciliabrainarddotcom. She is the award-winning author and editor of 22 books, including When the Rainbow Goddess Wept, The Newspaper Widow, Magdalena, Selected Stories, Vigan and Other Stories, and more. She edited Growing Up Filipino 1, 2, & 3, Fiction by Filipinos in America, Contemporary Fiction by Filipinos in America, and other books..Her work has been translated into Finnish and Turkish; and many of her stories and articles have been widely anthologized. Cecilia has received many awards, including a California Arts Council Fellowship in Fiction, a Brody Arts Fund Award, a Special Recognition Award for her work dealing with Asian American youths, as well as a Certificate of Recognition from the California State Senate, 21st District, and the Outstanding Individual Award from her birth city, Cebu, Philippines. She has lectured and performed at UCLA, USC, University of Connecticut, University of the Philippines, PEN, Shakespeare & Company in Paris, and many others. She has served in the Board of literary arts groups such as PEN, PAWWA (Pacific Asian American Writers West), among others.
