Breakfast, Brunch, Cupcakes, Sweet

Bibingka (Coconut-Rice Cake)

It has been a while since I have written, I blame the holidays and the post-holiday slump. In the new year, I have been trying to clear out my pantry. I had some rice flour and a can of coconut milk, and was wondering how to use them up. That is when I came across this recipe for Bibingka; it is a traditional Filipino breakfast cake. I had never heard of it before, but the ingredient list reminded me of Indian crepes or patishapta (if you are wondering what an Indian Crepe is, check out my friend’s recipe here). Anyway, the cakes came out looking beautiful, with a nice golden top. The rice flour gives it a nice nutty smell and an interesting texture; also gluten free! The coconut milk and sugar makes the cakes taste more like desert than breakfast, but who ever said you can’t have cake for breakfast? I hope you enjoy this recipe as much as I did.

Ingredients:

2 cups rice flour

2 Tbsp baking powder

1 pinch salt

4 eggs

1 1/4 cups granulated sugar

1 can (13.5 oz) coconut milk

2 Tbsp unsalted butter, melted and cooled

1 tsp vanilla

1/4 tsp of ground cardamom

Method:

Pre-heat oven to 375F. Lightly grease line muffin tins (approximately 18).

In a medium bowl sift together the rice flour, baking powder and salt.

In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.

Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth. Divide the batter evenly into the prepared tins.

Bake, for 20 minutes or until a toothpick comes out clean.

Leave in the pan for 10 minutes then remove to wire rack to cool completely.

Breakfast, Brunch, Classics, Comfort food, Sweet

Blueberry Waffles, gluten-free

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I have this foggy memory of Saturday mornings from childhood.  My father sitting at the breakfast table, reading the newspaper and eating Eggo waffles–toasted with strawberry jam.  I think I get my love of waffles from him and I eat them like he does too.  Toasted, no butter or syrup.  If I am feeling indulgent,  I will slather on some nut butter or fruit preserve.  Waffles are now a Sunday staple, made even better because I eat my waffles while I Skype with my parents back in India.  It takes a while to make a large batch of waffles, so when I have time (which I do now, thanks to the pandemic) I make them and freeze them.  This past Sunday, I experimented with this recipe.  It is gluten-free and has dried blueberries instead of fresh.  I will be honest, the rice flour does give it a grittier texture, but when toasted, it actually lends a lovely crunch.  It suits my palate and I hope that somebody, somewhere, out there will enjoy these.  I know my Dad would!

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Ingredients:

1 cup of rice flour

1 cup almond flour

2 tsp of baking powder

2Tbsp of sugar

2 eggs

1 cup almond milk

1/4 cup vegetable oil

1/2 tsp of vanilla bean paste (you can use extract too)

6 Tbsp of dried blueberries

Method:

In a large bowl, mix together all the dry ingredients.

In a large measuring cup (I love measuring and mixing in the same vessel–less dishes) measure and mix almond milk, oil and eggs till smooth.

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Mix the wet and dry ingredients together and fold in the vanilla and blueberries.

 

 

Turn on your waffle maker and let it come to temperature.  I like to cook mine on the highest setting to get nice golden and crispy waffles.

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Once the waffle iron is hot, spray the surface with some non-stick spray and pour 1/4 cup of the batter into the center of the iron.  Working quickly and using the back of the measuring cup (or ice-cream scoop like I did) gently nudge the batter to spread it evenly.  Close the iron and cook the waffles–I am sure your waffle maker will have an indicator to let you know that your waffles are ready.

 

 

Serve hot with butter and maple syrup.  If you are like me, I cool them down completely on a wire rack and freeze them individually.  When I want to eat them, I simply pop them in the toaster and they are ready to go!

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