Tag Archives: coconut

Pastry Post-Doc: Filipino Bibingka for Christmas

Can you believe that it is already December 1st? I know I can’t. Today the first of our holiday decorations went up, and I am scheming about which holiday recipes to make first (maybe something with gingerbread?) In conducting a search for holiday recipes, I came across a Christmas classic from the Philippines: Bibingka. Bibingka is a coconut cake made with rice flour and topped with coconut, duck eggs and even cheese. In the Philippines, you will see bibingka sellers peddling these cakes on the street around the holiday season. The traditional way to make bibingka is in a terracotta pot lined with banana leaves, cooked over open coals. However, bibingka has now adapted to the contemporary kitchen, and you can make it in a conventional oven. The following bibingka recipes vary a bit, but the rice flour is a must: Kawaling Pinoy Recipe, Panlasang Pinoy Recipe, New York Times Recipe, Zestuous Recipe. Asian in America Mag has a version of mini bibingka that are cooked in muffin tins with banana leaf “liners.”

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Pastry-Post Doc: Coconut laddoo for Diwali

India FlagHalloween and Dia de Los Muertos are right around the corner – but so is Diwali, the Hindu festival of lights, which falls on October 30 this year. Diwali is absolutely awash with sweet treats (some of which we have covered before), collectively called Mithai, and the proper Diwali table is full with as many sweet treats as possible. One popular genre of Indian sweets is called laddoo/laddu, which are basically round truffles that come in a myriad of flavors. Today, I’m going to be sharing one of our favorite and simplest recipes for coconut laddo, which are super easy to make. Check out recipes from Veg recipes of India, Cooking and Me and Rak’s Kitchen (seen below). These laddoos also remind us of Brazilian beijinhos, one of the most popular sweets across the country. Seems like condensed milk and coconut have fans on pretty much every corner of the earth!

rakskitchen

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Pastry Post-Doc: Tanzanian Vitumbua (Coconut Cakes)

TanzaniaThe appeal of fried dough seems to be nearly universal – and we have seen it pop up again in Tanzania as Vitumbua (though popular in Tanzania, it can be found elsewhere throughout East Africa). Vitumbua (singular: kitumbua) is a sweet, fried, rice and coconut cake flavored with cardamon. Vitumbua is usually eaten as a snack, but could even pass as breakfast for those with a sweet tooth. Vitumbua are sometimes cooked in special donut-hole shaped pans, a la Aebelskivers, but you could use muffin tins, or a regular frypan as well. Most of the ingredients in Vitumbua are pretty common (you may have everything but the coconut in your pantry already), so get your muffin tins out and try a recipe from Immaculate Bites.

Vitumbua

Vitumbua from Immaculate Bites

 

 

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