Tonight will be an Asian Feast re-run, but instead of the Korean pancake, Hotteok, for dessert, it will be the Filipino sweet rice and coconut cake, known as bibinka. Such a delightful word. 

This recipe comes courtesy of one of my favorite cooking authors, Mark Bittman. I recently treated myself to his expansive and wide-ranging How to Cook Everything Vegetarian, and was only a little surprised to see this authentic filipino dessert included. The attention and respect that filipino cuisine has enjoyed of late continues to delight me. I mean, when the venerable, and old, and white, longtime cooking expert from the New York Times praises food native to the pinoy, we’ve arrived!

The only ingredient that took any time at all to find was the rice flour. I found some bagged up by good ol’ Bob’s Red Mill- fortunate, since the bulk department of the local co-op only had brown rice flour. I figured it would make a difference. All of the other ingredients are staples in my pantry. 

The Boy had been restless and bored today, so I was super pleased when he immediately said “yes’ to wanting to make a cake. He did most of it, really, just taking direction and guidance along the way. So, however it comes out, he can be either victorious, or notorious. 

I know we made 2 mistakes before it even went into the oven. Maybe 3, depending on how exacting your judgement is. 

Mistake #1- too much coconut milk (in our defense, who writes a recipe for almost, but not exactly the amount of coconut milk in a can, and doesn’t mention that in the directions?)

Mistake #2- a lot of lumps of brown sugar- grrr…we sifted everything else, but those lumps of brown sugar might sink us

(maybe)Mistake #3- no parchment paper, due to the Cat walking all over my last 2 sheets with her dirty, dirty paws- so lots of cooking spray, and an opportunity for my hardly-ever-used 9” springform pan. Fingers crossed.

Cake’s still in. Be back soon.

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The Boy has cause for victory! The bibinka came out very nicely, though I’m not sure about that giant crack. Overbaked, perhaps? After the cake came out, the Boy brushed the top and sides with melted butter, and then sprinkled on more coconut. Ended up looking really beautiful 🙂

Texture-wise, the cake was a lot fluffier and lighter than I thought it would be, due to our Mistakes #1 and #2. But it had a soft crumb, and no clagginess despite the excess of coconut milk. And the process of baking certainly dissolved the lumps of brown sugar- not a clump to be seen anywhere. 

Taste-wise, this bibinka has an understated, yet balanced coconut flavor. What I thought would be overpowering sweetness became mellow, rounded out with the layers of coconut. The coconut flakes sprinkled on top was the perfect crunch. 

I love an easy dessert recipe. I love an easy dessert recipe that tastes good, and is even a little bit unusual. Best of all, I love an easy dessert recipe that tastes good, is a little unusual, and that you can enjoy without feeling like you’re drowning yourself in butter, sugar, and fat. I love this bibinka recipe 🙂