Ombré Gratin
Alexa Weibel
2576 ratings with an average rating of 4 out of 5 stars
2,576
3 hours
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Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.
A version I am familiar with used a slice of fresh carabao cheese placed on top of the mix as it baked, a good substitute would be queso fresco. The cheese provides a salty contrast to the binbingka's sweetness. It was quickly baked in a covered pan over a charcoal fire. Village vendors had stands where they prepared them for travelers. Variant to bibingka are more cakelike, others like rice pudding, the variety added to the joy of eating as you travelled from region to region.
I used ricotta salata (Italian cheese) I soaked it overnight first to reduce the brine. It is closest to the Filipino native "carabao cheese".
What is glutinous rice flour and where can I buy it? If I can't find it, what is a good substitute?
This is delicious, although more like cake in texture. Bibingka for me will forever be that spongy, chewy delicacy peddled by vendors in the early morning in Pagsanjan, Laguna where my grandparents lived. . But this recipe, with or without banana leaves, definitely gets all the flavors right. And the smells.
Glutinous rice flour can be found in Asian stores. Sometimes it's labeled as glutinous rice flour and other times as sweet rice flour.
"queso de bola " is actually Edam cheese
This was wonderful. I served it as a side dish and used cheddar cheese. It made a nice savory crusty topping that complemented the sweet-ish cake. Will find the more authentic cheese next time I make it.
I made this cake for an older, lactose-intolerant friend’s birthday, and it was a big hit. Fragrant from the banana leaf and coconut, it presents festively! It was easy to work with the banana leaf in the pan, nothing about the recipe is fussy. Well, but I’m making salted duck eggs at home now, so next time I bake this I’ll use one of those.
I made this, not knowing what it is supposed to be eaten with or how it is supposed to taste. It turned out dry (despite adding a tiny bit more coconut milk, butter, sugar) with a hint of sweetness and the cheese fell off once the cake was sliced. We ate it with ice cream/maple whipped cream. Will not make again until we figure out what it goes with, perhaps after visiting the Philippines. Perhaps this a stand-in for cornbreads at Thanksgiving..?
Used one can of coconut milk for ease - no impact on cake Half a cup of coconut palm sugar instead of granulated sugar for stronger coconut flavor
What’s not mentioned In this article is that bibingka is most probably derived from the Goan bebinca. I was quite thrilled when I first saw it on the dessert menu of a South Indian Restaurant I then frequented (but whose name I now cannot recall) in Bengaluru (Bangalore). My surprise would be baseless if not for the fact that a lot of Tagalog words have Sanskrit origins. The bebinca was different in taste and texture, but this merely signifies the multi-culinary influences of Filipino food.
This was wonderful. I served it as a side dish and used cheddar cheese. It made a nice savory crusty topping that complemented the sweet-ish cake. Will find the more authentic cheese next time I make it.
Followed recipe exactly by weight and cake spilled out all over the oven. I used pan size specified.
This is delicious, although more like cake in texture. Bibingka for me will forever be that spongy, chewy delicacy peddled by vendors in the early morning in Pagsanjan, Laguna where my grandparents lived. . But this recipe, with or without banana leaves, definitely gets all the flavors right. And the smells.
Curious. Would adding more coconut milk create the spongy texture you recall?
I checked out other recipes and see one common ingredient is evap milk. Thoughts anyone?
What is glutinous rice flour and where can I buy it? If I can't find it, what is a good substitute?
Glutinous rice flour can be found in Asian stores. Sometimes it's labeled as glutinous rice flour and other times as sweet rice flour.
A version I am familiar with used a slice of fresh carabao cheese placed on top of the mix as it baked, a good substitute would be queso fresco. The cheese provides a salty contrast to the binbingka's sweetness. It was quickly baked in a covered pan over a charcoal fire. Village vendors had stands where they prepared them for travelers. Variant to bibingka are more cakelike, others like rice pudding, the variety added to the joy of eating as you travelled from region to region.
I used ricotta salata (Italian cheese) I soaked it overnight first to reduce the brine. It is closest to the Filipino native "carabao cheese".
"queso de bola " is actually Edam cheese
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