Today, I’ll be blogging about recipes that’s originally from my homeland Philippines and made a tweak to make it more like a fusion…let’s start now
LOCAL RECIPES WITH A TWIST
- Chicken Stew “Chicken asado Ala Kapampangan style”
- Butter cookies “lengua de gato” (Thanks Jun Belen)
- Did Cornbread “bibingka” (thanks Carol Ojeda-Kimbrough)
- 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 melted butter, 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.
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