Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.
I was looking forward to trying the Sans Rival cake for the first time, since I grew up eating bibingka in my Filipino household, but it's been such a busy month that the supplemental project became my primary project and I just made some simple yet delicious bibingka. Instead of making and using salted duck egg, I left the cakes empty and topped them with brown sugar and coconut for a simplified version.
Bare babingka, fresh out of the oven and before I lacquered them with butter.
A plain babingka--well, plain with a ton of butter melted into it.
Simple brown sugar.
Coconut, and with its skirt down (with butter, bare, skirt down--who knew babingka could be so naughty?!).
Such a beautiful golden color!
Moist, luscious innards. So very good . . . though still naughty!
And if you have two, the wrappers really start to flower up. =)
Check out my fellow DBers, most of who made the Sans Rival, by heading to our blogroll