Special Bibingka topped with Hazelnut or not!

This is plain as can be but still quite tasty and also less fattening!

Shishkabob!  January sure came and went, just like that!!  Wasn’t it just the holidays?  It is so true the old adage, time flies….and I think I was having a whole lot of fun but I also had to tend to some not so pleasant task, like finally taking a derelict former tenant to court.  So here we are, February lst and really feeling these months are going to roll.   I have to keep to my new year’s resolution.  Going to the gym, and that we did with regularity in January.  Now, February heralds the month where I measure my food intake.  Nope, I won’t deprive myself of good eats but certainly, in honest to goodness moderation.  I have exactly 8 months till the first wedding in our nuclear family!  My 26 year old son si getting married to his beloved and they have been together a decade!! I must ask them if I can post the “proposal” photo here. Mother gets giddy over such wonders.

So…I tried the Nanna Wannabe Bibingka, and those of you who ventured my way, know it was a heck of a lot of work.  Well, this Bibingka I made was sooooo much easier, and I managed to put my own little twist on the treat.   I reviewed a couple of recipes I have been given, and tweaked it a tad to suit my little experiment….with the notion to keep it really simple, and not as sweet.  Why?  Because I wanted to experiment just a tad with toppings and coating…The latter wins the prize from this neophyte’s perspective.

Here’s what you need:

1 Box Mochi Rice( Fine Rice Flour) 16 oz

2 Can Coconut Milk(13 oz each) or fresh/frozen equivalent

1.5 cups brown sugar(more if you prefer, I put less for a reason)

6 Eggs(Beaten)

Nonstick spray or use oil to coat the pans you will use

Optional:  Macapuno Strings/Mangoes/Ube Jam   (Fold in within mixture)

Optional:  A Can of Condensed Milk for topping

Preheat oven at 350 degrees.  Coat pans you will be using.  One large rectangular pan will also do. Remember, this cake will not rise much. It  will puff up during the baking process but will deflate as expected as it cools.   Anyway, pour the mixture onto the coated pans.  You can fold in the macapuno and do dollops or streaks of the jams or mangoes strategically over the mixture.  I suggest only do one at a time or by section so as not to mix up the flavors.  Or you may keep it simple, without those extras.  Watch to ensure your oven is not too hot, convection ovens cook things faster so be mindful if yours is.  The baking process could take upto 45 minutes.  If you want to put  caramelized topping, after 35 minutes, pull out the bibingka and pour condensed milk, spreading the goo evenly on top, and then  let it bake till medium brown for about 10 minutes.  This is really yummy much like a custard, but of course, the higher calorie is your trade off. I did not do this time just cause I am trying to be good…

Instead, I did a little experiment…After the bibingka had sufficiently cooled. I sliced a few in the shape of dominoes.  I am partial to dominoes, note my tofu. :)    Anyway, I dubbed some with chocolate, sarap!!  But my fave for the day…I used my Hazelnut Powdered Coffee Creamer.  Okay, that is my back up creamer.  I always use the liquid kind but I never want to run out so I have my powder stuff, just in case.  Anyway,  I rolled the dominoes over the powdered creamer, and boy..soooo yummy!!!  Of course, I am already partial to hazelnut so that was a no brainer.  Try it, you might love it!  It also made the dominoes look property finished.  And I love that it gave it that “neat” texture, and the smell, YUM!!

Enjoy!!! KAIN NA PO!

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