Just Baking

Recently I have had a craving for a Filipino dessert my Nana used to buy me from a Filipino store in California as a child. It is called Puto and finding the EXACT recipe has been hard. I haven’t ventured into making Puto yet because it requires steaming, something I am still unfamiliar with. I did receive a recipe for a similar dessert called Bibingka from a fellow blogger and friend of mine, Kate from Escaping Suburbia, who received it from her husband’s auntie. The Bibingka is a sweet rice flour cake made with milk, butter, sugar and shredded coconut and is a wonderful reminder of my childhood.

I followed the recipe directly but instead of using white sugar, I used brown sugar. The consistency that came out was a bit different from what I have seen elsewhere, but it was due to my lack of patience to let the Bibingka cool, so I cut right into it and the pictures look kind of funny, but trust me, the taste brought me right back to my Nana’s apartment when I was a little girl, eating my “Kangkanin” (that is what we call any type of Filipino dessert).

Bibingka:

1 box rice flour (Mochiko)
3 cups milk
1 stick butter
1 1/2 cups sugar
2 tsp baking powder
1 cup dried coconut

Mix all together and bake in a 7 X 13 rectangular pan till top splits and edges are browned.

350 degree oven, spray pan first.

Bake for 40-45 minutes.