This is probably the latest I’ve ever sat down to write a post. It’s been a long day.
The reason I’m blogging so late is that today just so happens to be the last day of November. Which means it’s also the last day to complete the Daring Bakers challenge for the month.
For those who don’t know, Daring Kitchen is an online community that gives out a monthly challenge for adventurous bakers and chefs. This was my first month as a daring baker, and the challenge was Filipino desserts.
Unfortunately, I know nothing about the Filippines, other than the fact that it’s a tropical island that I would very much like to be on right now. Far, far away from the stresses of school and homework.
Anyways, at about 9:45 tonight, I decided to make Bibingka, a traditional Filipino rice cake. However, it being 9:45 and nobody in my house having the slightest desire to go to the grocery store, I had to make several adjustments to the recipe. We didn’t have any rice flour, so this version is more of a coconut cake.
It has a lot of eggs and baking powder, which makes the cake super light and fluffy. Almost like eating a cloud 🙂
A delicious, moist, hint of coconut flavor-ed cloud.
Another plus – it got approval from the whole family. Even from the little siblings who “don’t like coconut” 🙂
1 cup of flour
1/4 teaspoon of salt
2 1/2 teaspoon of baking powder
1/4 cup of butter
1 cup of granulated sugar
1 1/4 cup of evaporated milk
1/3 cup of shredded coconut
Preheat the oven to 350 F. Line the bottom of a brownie tray with parchment paper and spray with nonstick spray.
Sift the flour, baking powder, and salt into a bowl; set aside.
In a separate bowl, cream together the butter and sugar until light and creamy. Add the eggs and mix thoroughly to combine. Carefully add the flour mixture in and stir until just combined.
Next, stir in the evaporated milk and the shredded coconut. Pour the batter into the brownie tray. Bake for 24 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Enjoy!
Good night 🙂