Philippines – Bibingka

Bibingka recipeAs a dessert for my Filipino meal last week I attempted to make some bibingka (coconut sponge cakes). Now, the recipe I was using suggested cooking the cakes in banana leaves. I did attempt to find some but to no avail, so I adapted the recipe to use some little tart cases I had instead. What I didn’t quite realise was how big these coconut cakes were probably supposed to be so I ended up with a few small bibingka and then used the rest of the cake batter in a savarin cake tin. This was the first time I have baked anything with rice flour and coconut milk – usually coconut milk just ends up in curries. So, already this challenge for the year is teaching me to do different things with ingredients.


  • 3 eggs, beaten
  • 1 cup light brown sugar
  • 2 cups rice flour
  • 3 tbsp unsalted butter, melted
  • one can coconut milk (400ml)
  • 1 tbsp baking powder
  • 2 tbsp dessicated coconut (grated fresh coconut if you have it)


  1. Preheat the oven to 160°C.
  2. In a large bowl mix together the eggs, brown sugar, rice flour, melted butter, coconut milk and baking powder. Make sure it is mixed thoroughly.
  3. If you do manage to find a banana leaf then line a small-ish cake tin with the leaf (around 10cm diameter and 5cm deep) and pour in the batter. Or if you decide to use smaller tins/tart cases/any tin you have, make sure it has been lightly greased with butter. Pour the batter into your cake tin/s of choice.
  4. If baking in a large cake tin as one cake, bake for around 1 hour or until brown lightly on top. If using smaller tins bake for about 30 minutes until lightly browned.
  5. Sprinkle coconut on top of the cakes. Many recipes will brush the cakes with melted butter before sprinkling coconut but I decided not to in this case.
  6. If possible serve warm.


That concludes my cooking inspiration from the Philippines for now.

Germany: Pflaumen streuselkuchen

I first discovered apfelstreuselkuchen (apple crumble cake) in Borough market. I think I have probably had some version of this crumble cake before but would never have associated with German baking. Anyway, while in Berlin last year I tried the plum version, pflaumen streuselkuchen (plum crumble cake) in Balzac Coffee, a German coffee house chain. I have adapted the recipe in this post from one on All Recipes Deutschland.


For the base:Pflaumen streuselkuchen Pflaumen streuselkuchen

  • 50g butter, softened
  • 50g sugar
  • 1 egg
  • 250g self raising flour
  • 1/2 tsp baking powder
  • 125ml milk (I used soya milk)

Fruit layer:

  • 500g plums
  • 1 tbsp sugar
  • pinch of cinnamon
  • Crumble Mixture
  • 150 g plain flour
  • 100g sugar (caster or golden caster)
  • 100g butter


  1. Line a 25x25cm cake tin and preheat the oven to 200°C.
  2. Mix the butter and sugar together for the base until smooth.
  3. Beat in the egg.
  4. Alternate adding a bit of the flour and baking powder with a bit of the milk until all has been mixed in.
  5. Spread the mixture to cover the cake tin.
  6. Chop the plums into small pieces and scatter over the base mixture.
  7. For the topping mix the sugar and flour in a bowl and then rub in the butter with your fingers until it makes a crumble mixture. Sprinkle on top of the plum layer. Sprinkle
  8. Bake for 25 minutes.

So, that’s the first German recipe for this year.

Pflaumen streuselkuchen