BIGINGKA- FILIPINO COCONUT CAKE
A thin cake made with rice flour and coconut. It is baked in a pan lined with a banana leaf, which adds moisture and fragrance to the cake, but it can also be ommitted.
Provided by Mami J
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
- In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
- In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
- Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
Nutrition Facts : Calories 814.9, Fat 33.2, SaturatedFat 24, Cholesterol 247.8, Sodium 987.7, Carbohydrate 118.1, Fiber 1.9, Sugar 50.2, Protein 14.6
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