SUMMER PEACH BIBINGKA WITH MARIGOLD & GENOVESE BASIL
·
JUNE 1, 2022
Servings
6 - 8
Difficulty
Medium
Prep Time
20 mins
Cook Time
60 mins
A traditional Filipino baked rice cake gets a midsummer twist from fresh basil and juicy sliced peaches.
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FEATURED SEEDLINGS
INGREDIENTS
1 1/4 c
rice flour
1 1/4 c
glutinous rice flour
1 c
sugar
1 Tbsp
baking powder
1 tsp
kosher salt
1/2 c
melted coconut oil
1/2 c
carbonated water
1 tsp
vanilla extract
1 can (14 oz)
coconut milk, preferably Aroy-D
for baking
non-stick spray
1
medium peach, pit removed and sliced into half moons
1 c
coconut yogurt (preferred brand: Anita's Coconut Yogurt)
6 leaves
genovese basil
to garnish
marigold petals
special equipment
9″ cake pan
INSTRUCTIONS
Step 1
Place the rack in the middle of the oven and preheat to 350 degrees
Step 2
Spray a 9
cake pan with non-stick spray and set aside.
Step 3
In a bowl, whisk together the dry ingredients: rice flour, glutinous rice flour, sugar, baking powder, and salt.
Step 4
In a separate bowl, whisk and combine the wet ingredients: melted coconut oil, carbonated water, vanilla extract, and coconut milk.
Step 5
Pour the wet ingredients into the dry ingredients and whisk until the mixture is fully incorporated and the batter is smooth.
Step 6
Pour the batter into the cake pan and bake for 1 hour until a wooden skewer inserted into the center comes out clean.
Step 7
Let the bibingka cool completely. After the cake is cool, remove the cake from the pan, use a butter knife down the side and slowly move in a circular motion to release the cake from the sides. Gently invert the cake onto a serving plate or cake stand.
Step 8
With a spoon, spread the coconut yogurt evenly over the cake. Pile sliced peaches over the yogurt. Sprinkle hand-torn genovese basil and marigold petals over the cake.
Step 9
Enjoy!