Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Bibingka - Filipino Rice Cake

August 10, 2011 Filipino , gluten-free 0 Comments

I've decided that Bibingka would be a good name for my next cat. I'm not planning to get another cat for some time, as I already have 2 and 3 year olds, but it seems like a good pet name.
Banana leaves found in frozen section of Asian markets

In actuality, bibingka is a Filipino cake, most often rice based. It's slightly sweet and features, get this, a slice of salted egg on the top. That seems pretty odd for a dessert, but then again, Asian foods are often like that - using contrasting flavors in the same recipe. Filipinos love salty sour. Here in the States we've seen this done more often lately with things like kettle corn, salted caramels, etc.

The bibingka recipe comes from my Filipino blogging friend, Jun at Jun-blog. Jun says that this particular type is traditionally eaten at Christmas time. I had a few Christmases in the Philippines when I was a child, but I guess my family was too Western - I don't recall these cakes at all. I must learn bits of my Filipino culture late in life, on my own, with assistance from my adopted Filipino 'family'. But for Jun, these are an important part of his memories and associations with Christmas time on the islands.

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Crockpot Wednesday: Mexican Rice & Carnitas

April 20, 2011 crockpot , mexican 1 Comments


 Rating: 3.5/5

Most of you know that I'm one of the organizers of SactoMoFo (Sacramento Mobile Food Festival). As we get closer and closer, (10 days to go) it is no wonder that my mind is on pretty much nothing else. Suffice it to say, I'm not guaranteeing any Crockpot Wednesday next week. We will be on a week's run of publicity up to the event. Honestly, as much as I'm championing the food trucks, I'm about food trucked out for a while.

But I'm giving you a two-fer this week anyway. Problem is, with one crockpot, it takes two separate days to make them.

First up is Mexican style brown rice. I decided to use some more of the rice that the California Rice Commission sent me to do another dish. As I mentioned last week, rice does best when it is done on high setting for only 2-3 hours. It is also very important that you pour in boiling, already hot water. You cannot start rice in a crockpot from cold water, it doesn't come out well because it takes forever for the water to heat up. This rice is simple and has few ingredients.

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Crockpot Wednesday: Fragrant Long-Life Brown Rice with Sweet Potatoes

April 13, 2011 crockpot , mai pham 1 Comments

Rating: 3.5/5

I was contacted by the California Rice Commission and asked if I might consider doing a post about their rice. I said I would be happy to if I could find one that would fit into my Crockpot Wednesdays. They sent me some brown rice and some information about the rice that is grown in California. Contrary to some bloggers, I have no problem with connecting to different food companies and organizations as long as it is a product I use. After all, I often find them to be educational opportunities. 

For instance, rice over the decades has changed to be more water efficient. Newer rice varieties, clay soil, and farming innovations have reduced the amount of water needed to grow it. In fact, they have been able to calculate that it takes about 16-25 gallons of water for a serving of rice, the same as for many other crops and even, water per acre, as your front lawn. 
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Thai Rice Cake (Gluten-free)

January 09, 2011 gluten-free , rice 0 Comments
Thai Rice Cake
I belong to a gourmet dinner group and this round we picked chefs out of a hat. I had pulled Mai Pham from the Lemon Grass restaurant. She makes Vietnamese and Thai dishes and so my dinner next month must reflect that. I came across this cake and thought I would maybe use it for my dessert. I actually made it six months ago for a test run and took it to a potluck. It got a lot of good reviews and requests for the recipe. But recently I've decided on a different dessert for my upcoming dinner.

Don't think rice cakes like those puffy, dry, crispy snack cakes in the store. This is an out-right dense, sweet, moist cake made with rice.


My only comments on making it is that the term of Thai rice in the ingredients is pretty ambiguous. There are so many varieties of rice. I took it to mean jasmine rice, since that is what is most often thought of and used in Thai dishes. But I did find the rice grains to be big and would consider next time pulsing them in a food processor a bit to cut them down a bit.

Thai Rice Cake
(Gluten-free)

1 c  Thai rice
4 c milk
1/2 c sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 c whipping cream
6 eggs, separated


Grease and line a 10 inch round, deep cake pan. Cook the rice in boiling water for 3 mins, then drain. Return the rice to pot with milk, cardamom, bay leaves, and sugar. Bring to a boil, then reduce and simmer for 20 minutes, stirring occasionally. Allow mixture to cool and remove the bay leaves and cardamom pods.

Preheat oven to 350 degrees. Beat together egg yolks and cream. Add rice mixture. In another bowl, beat egg whites to soft peaks. Fold whites into the rice mixture. Pour mixture into cake pan and bake for 45-50 minutes until risen and golden brown. Chill overnight in pan. Turn cake out onto a serving plate. Top with whipped cream and fruit.

Note: Cake may be a bit wobbly when removing from the oven.

   
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