Ingredients and Weight:
- 2 pounds purple yam (ubed), peeled and cut into cubes
- 1 can (13 ounces) unsweetened coconut milk
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup sweetened coconut flakes
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Steam the purple yam cubes until tender, about 15-20 minutes.
- Mash the steamed purple yam until smooth.
- In a medium bowl, combine the coconut milk, glutinous rice flour, sugar, cornstarch, vanilla extract, cinnamon, and salt. Mix until a smooth batter forms.
- Stir in the mashed purple yam.
- Grease an 8-inch square baking dish. Pour the batter into the prepared dish and sprinkle with coconut flakes.
- Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes before slicing and serving.
Nutritional Information:
- Calories: 300 per serving
- Carbohydrates: 50 grams
- Protein: 6 grams
- Fat: 12 grams
- Fiber: 3 grams
Dish Characteristics:
- Sweet and savory
- Chewy and soft
- Vibrant purple hue
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This bibingka is delicious! The purple yam flavor is unique and the coconut flakes add a nice texture."
- "The dish is easy to make and the result is impressive. My guests were very pleased."
- "I love the vibrant purple color of this bibingka. It's a beautiful and tasty treat."
- "The chewy texture and sweet flavor are a perfect combination."
- "This bibingka is a great way to introduce Filipino cuisine to my American friends."
Special Precautions and Tips:
- If you can't find purple yam, you can substitute with peeled and cubed sweet potatoes.
- To make a vegan version, use almond milk instead of coconut milk.
- Serve the bibingka with additional coconut flakes or a scoop of ice cream for an extra decadent treat.
