Thank-you for giving me all of 37 Likes and Comments asking for the recipe for this Instagram post featuring my late-night madness of making random stuff because my mind never sleeps. This recipe would not have been possible without the help of my hungry, hungry hippo of a husband who decided to make a smoothie with the most amazing soy milk probably made by an Asian grandmother. I’d also like to thank myself for my quick thinking and improvisational skills to reproduce a bibingka for my Filipino hipster friends and family.
Please enjoy making this recipe then take a photo, tag me, save me one and send this link to your friends.
Make this with banana leaves instead of parchment paper for an authentic Pinoy plavor!
Bibingka is a type of rice cake from the Philippines traditionally eaten during the Christmas season. Traditionally cooked in clay pots lined with banana leaves.
Cut out 16 squares (more or less depending the size of your cupcake pan) from the roll of Parchment Paper. Take your 1/4 cup dry measuring cup to help form each square into a cupcake liner for your cupcake pan.
Pre-heat the oven to 375°F. Wash and hull the strawberries. Then, slice them in halves or quarters. If you like big chunks of strawberries, cut them in halfves.
In a saucepan over medium-low heat, combine: 1/4 cup turbinado sugar, 1/2 cup water, and the prepared berries until the liquid reduces by half or 20 minutes. The berries should not be overly mushy and the liquid should have the consistency of syrup, not jam. Set aside to cool.
Mix the sweet rice flour and baking soda. Set aside.
In another bowl, we will combine the wet ingredients. Cream the remaining 1/4 cup of turbinado sugar and butter. Then, add the eggs one at a time. Once it resembles the consistency of frosting, slowly add in the Yakult a bit at a time to avoid splashing.
Now let's combine both wet and dry ingredients, fold in the dry ingredients about 1/4 cup at a time into the wet mixture. Add the strawberry mixture in last and fold it in a few times for a swirl effect or thoroughly mix it in for a pink tint.
Pour 1/3 cup of the batter into each parchment-lined cupcake mold. Do not trim the parchment paper - it will help prevent the batter from escaping.
Bake for 30-45 minutes. Check for doneness with a toothpick at the 30 minute mark. If the toothpick comes out with a lot of sticky residue, replace it in the oven for another 15 minutes. If the toothpick comes out clean, it's ready!
Serve immediately! If serving later, reheat in the microwave for 30 seconds per cupcake.