I guess you haven’t heard of this recipe yet, I won’t be surprised because it’s my wife’s creation which she only made a couple of weeks ago. So what is it? Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol , so I guess you now know where the name comes from.
How does it tasted? Well the first trial was when we brought this in a small Filipino community gathering, when we served it there was a lot of confusion on their faces, I know they cannot decipher what kind of kakanain (rice cake) this is because it looks something new. When they had a bite it even confused them more, some said it was Royal Bibingka some said it was Espasol until I told them what it is. Anyways the bottom line is that they all agreed that it tasted great and it was gone in a matter of seconds.
This recipe was a big hit which means we will be making a lot of this in the future perhaps improving on the recipe like adding coconut strips to give it more of an espasol feel at the same time give a different texture so watch this space.
Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Little Vietnam plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..
- In a bowl combine together rice flour, sugar and powdered coconut milk.
- Add water, milk and egg. Mix well until free of even in consistency.
- Grease baking pan then pour the mixture, cover it with aluminium foil.
- Bake in 190C preheated oven for 45 minutes. Remove from oven and remove the aluminium foil cover. Let it cool
- Place toasted rice flour in a large covered container.
- Slice into small bite sized pieces then place it into the container with the toasted rice flour, cover the container then shake to coat bingkasol evenly.