Bibingka/Filipino Coconut Rice Cake

Bibingka/Filipino Coconut Rice Cake

Coconut rice cakes is a treat for all coconut lovers. Bibingka is sweet, with irresistible flavor and taste.I love this recipe because it is so easy to make.Sweet rice flour and coconut milk makes this cake spongy and light. The crumble topping is crispy and sweet with coconut and palm sugar. I changed the original recipe slightly by adding one cup of all purpose flour,but you can make this is with sweet rice flour.Filipino coconut cakes are usually made in a pan with banana leaves lining.Since I did not have banana leaves I used the regular parchment paper.Try this, you will surely love it.

Ingredients
Rice flour- 2cups
All purpose flour- 1 cup
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Sugar- 1 cup
Eggs-3
Butter- 1/2 cup
Grated coconut- 1cup
Thick coconut milk-2 cup
Milk - 1 cup
Palm sugar or brown sugar- 3 tbs

Pre heat oven to 350 degree F. Prepare cake tin and line with banana leaf of parchment paper.

In a bowl mix rice flour, all- purpose flour, salt, and baking powder and set aside.
In a large mixing bowl beat eggs and  sugar till light and fluffy. Add melted butter, coconut milk and milk and mix well. Fold in the dry ingredients along with half cup of grated coconut.
Pour this into prepared cake tin. Mix palm sugar  with the rest of the coconut and sprinkle on top of the batter.
Bake for one hour.  Allow to cool in pan. When it cools down completely cut into slices and serve.

Try it,
Hope you will all enjoy!

Chocolate Mousse Cake With Ganache Frosting

Chocolate Mousse Cake With Ganache Frosting

Rich and decadent cake for all chocolate lovers. It is a perfect chocolate treat with  chocolate cake, chocolate mousse filling and  ganache frosting. For the chocolate mousse filling I used semi sweet chocolate baking bar and followed the instructions on the cover to make the mousse. For the topping I used ganache frosting ( recipe below) and decorated with chocolate shavings and cherries.

Ingredients
Chocolate cake layer
All Purpose flour- 2 1/2 cup
Egg-3
Sugar- 1 cup
Coco powder-6 tsp
Baking powder- 1 1/2 tsp
Baking Soda 1/2 tsp
Salt- 1/2tsp
Vanilla essence- 1 tsp
Buttermilk- 3/4 cup
Butter-1/2 cup


For the Mousse layer
Egg Yolks- 3 
Sugar- 1/4 cup
Whipping cream- 2 1/2 cup
Semi sweet chocolate- 8 oz chopped

For Ganache Frosting
7 ounce chocolate
Whipping Cream- 1 cup
butter- 1tbp

To make the cake
Preheat oven to 350 F. Set rack in he middle of the oven
Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour and set aside. 

Shift all the dry ingredients together and keep aside. In another bowl beat butter and sugar with a medium speed mixer until creamy,and add in egg one at a time and beat till light and fluffy. Slowly add the dry ingredients  little by little along with the butter milk fold in the ingredients.Pour into prepared pans and bake for 35 - 40 minutes in 350 degree f .Test whether completely cooked by inserting a toothpick in the center It should come out clean. Cool in pan for fifteen minutes and then completely cool on a cooling rack.

To make Mousse
 In a micro wave safe bowl melt chocolate in medium power. First put for 15 seconds. Take out and stir and repeat this process till the gets completely melted.

Beat egg yolks in high speed till the color changes to pale yellow and adding little by little off sugar till you get a thick creamy mixture. Heat one cup of cream in a sauce pan till hot. Take off the stove and whisk in the egg yolks. Do it quickly. Place back in the stove and stir continuously till it is thick and creamy. When it is cool add the chocolate mixture and stir continuously for another two minutes and put into refrigerator to get chilled. Beat the remaining whipping cream till stiff and fold in gradually into the chocolate mixture until well blended. Do not  put into the fridge for longer period and allow it to set as it will be difficult to spread on the cake.

To make Ganache
In a micro wave safe bowl melt chocolate and butter in medium power. First put for 15 seconds. Take out and stir and repeat this process till the gets completely melted. Allow this to cool a bit and using a spatula slowly combine the heavy cream little by little. When you see the chocolate becoming thick and smooth add the rest of the heavy cream and blend making it a smooth velvety texture. Start assembling the cake as soon as ganache frosting is ready or it will get thickened

To assemble the cake
Cut cake into two slices.Place one slice ,flat side up on a plate or cake pedestal. With a knife or a spatula spread a layer of mousse . Place the second layer on top,round side up, and spread the chocolate mousse evenly on top and sides of the cake. Next step is to pour the ganache over the mousse layer. Pour it  in the center of the cake and slowly spread with single strokes. Allow it to slowly spread over the cake and flow and drip towards the sides of the cake. With a spatula spread it evenly on the sides.You can decorate the cake as you like. Here I used chocolate mousse and glazed cherries. 

Try this..
Hope you will all enjoy.

Caramel Pecan Cake

Caramel Pecan Cake

Caramel pecan cake is a delightful cake with the irresistible flavor of caramel and roasted pecans .Dark ember colored caramel is something that I have never been able to resist  in desserts or in baked goodies.This recipe takes a little time, preparing the caramel and roasting and chopping the pecans,but it is really worth the effort.

 

Ingredients

For the caramel syrup

Sugar - 1 cup

water - 1/4 cup

Butter- 1/4 cup

For the caramel  sauce

Caramel syrup

Heavy cream- 1/3 cup

Vanilla essence- 1/2 tsp

For the cake

Flour-2 cup

Sugar- 1/2 cup

Caramel syrup- 1/3 cup

Baking powder- 1 1/3 tsp

Salt- 1/3 tsp

milk- 1/2 cup

Eggs -3

Vanilla essence- 1 1/2 tsp

Butter- 1/2 stick

Chopped pecans 1/2 cup

Layer pecans evenly on a cookie pan and place in the oven at 350 degree F for about 6-8 minutes till there is nice flavor. When cooled chop this and keep aside

To make caramel: In a pan add sugar and water. Leave it in medium flame to melt and brown up. Do not stir and allow it to melt and change color. take off from the flame and add butter and stir and put it back in medium flame undisturbed till it attains a dark ember color. Switch off the flame and allow to cool. Remove half of the syrup and keep aside. Reheat the rest of the syrup and add 1/4 cup of heavy cream ( take it off from the flame before adding heavy cream as the mixture will be bubbly). Stir till it attains a creamy sauce texture. Add vanilla essence and allow to cool till it attains room temperature.

To make the cakes shift flour, baking powder and salt and keep aside. Preheat oven to 350 degree F.Prepare cake tin by buttering and lining with parchment paper.

Using a hand mixer beat room temperature butter and sugar till it is creamy. Add eggs one at a time and beat the mixture till light and fluffy. Fold in little by little flour and stir in caramel sauce, vanilla essence and milk till the mixture is smooth and even. Mix chopped pecan with two tsp of flour and fold into the batter. Pour into prepared cake tin. Even it using the spatula and bake for 40 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely.Spread a layer of caramel sauce decorate the cake as desired.

Try this..

Hope you will all enjoy..

Coconut Cake

 Coconut Cake

Snow-white coconut cake decorated with sweetened coconut flakes tastes like a dessert heaven. If you are obsessed with coconut just like me, here is an entire cake with your favorite flavor.Born and brought up in Kerala,the southern coastal paradise of India, coconut is an integral part of our diet. So how can I say no to such a wonderful cake.

This soft and delightful cake is delicious with the rich and creamy taste of coconut. Coconut and coconut milk is the key ingredient in both the cake as well as frosting.If this wasn't good enough,here is another way you can make it even more amazing. Sprinkle sweetened coconut all over the frosting so you get to bite delightful coconut in every scoop. I made this cake for my hubby's birthday and it was an instant hit.Every member in my family is addicted to coconut,big time!

The recipe inspiration is from here.I made a smaller cake with two layers and used a different filling and frosting. I have used coconut milk in this recipe which you can also substitute with sour cream. It is perfect for any occasion and is a sure winner.



Ingredients
For the cake
Self raising flour- 2 1/2 cup
Egg-3
Coconut cream/thick milk-1 cup
Butter-1 stick
Sugar- 1 cup
Vanilla essence- 1 tsp
Rum essence- 1/2 tsp (optional)

Frosting
Powdered sugar- 2 cups
Butter - 3 tsp
Coconut milk-3 tbs
Vanilla essence- 1/2 tsp
( combine all this and beat with a mixer till fluffy)

Dry coconut- 1/3 cup
Sweetened coconut- 1/2 cup( mix both together)

Shift flour and keep aside.Preheat oven to 350 degree F.Prepare cake tin by buttering and lining with parchment paper.
Using a hand mixer beat room temperature butter, egg and sugar till soft and fluffy.Add vanilla essence. With a spatula fold in the flour and coconut milk little by little and one at a time. Pour into prepared cake tin. Even it using the spatula and bake for 30 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely. Using a long knife cut the cake through the center. The edge of the knife should be visible and then go round and round the cake.Spread a layer of frosting and sprinkle coconut flakes and place the second layer.Frost the outer of the cake and sprinkle and decorate the cake as desired.

Try this..
Hope you will all enjoy

Strawberry Streusel Cake

 This is a versatile coffee streusel cake, flavorful and buttery with a sandwiched layer of fresh strawberries and finally topped with cinnamon flavored crumbly crust.The streusel or the sprinkle is flavored with butter and cinnamon and nuts. Give this recipe a try,you will surely love it.

Ingredients
For the topping
Flour- 1/2 cup
brown sugar- 1/2 cup
butter- 3 tsp
cinnamon- 1/2 tsp
chopped pecans 1/2 cup
Strawberry 8-10

For the cake
Flour- 1 1/2 cup
baking powder 1 1/2 tsp
salt- 1/2 tsp
Unsalted Butter -1/2 stick
Sugar- 1/2+ 2 tsp
Eggs-2
vanilla essence- 1 tsp
sour cream- 1/3cup

Pre- heat oven to 325 degree F. Prepare cake tin by greasing and then dusting with flour.

To make streusel topping,mix in brown sugar flour and cinnamon. Cut butter into small pieces and using a pastry blender or the with the tip of your fingers rub in the butter with the flour mixture till it resembles wet sand. Mix in chopped pecans and keep aside. 

Slice strawberries and keep aside.Mix together flour, salt and baking powder.

Beat butter and sugar till soft and fluffy with a mixer and add in sour cream and vanilla essence. Add one egg at a time and beat well. Gently fold in the flour little  little until well combined.
Pour half of the batter into the greased pan.Layer the strawberry on the batter,sprinkle two tsp of sugar and 1/3 of the streusel topping mixture.Pour in the second layer and sprinkle the rest of the topping evenly over the batter.Bake till the cake is cooked or till a tooth pick inserted at the center comes out clean. Allow it to cool completely before serving.

Try this..
Hope you will all enjoy...

German Chocolate Cake

Delicious gooey chocolate cake filled with creamy  caramel flavored coconut pecan frosting will surely be something every chocolate cake lover would die for..and for a chocolate lover like me this was divine.When I first saw the German chocolate cake I was impressed by the beautiful stack of cakes with this gooey frosting and finally ended making one at home. I feel it is one of the most delicious chocolate cake.I have brought a little alterations but for the exact recipe check here.For the chocolate cake you can use either melted baking chocolate or a combination of baking chocolate and unsweetened cocoa powder.

Ingredients for the filling

Condensed milk- 8 ounce or 1/2 tin
Butter - 3 tsp
milk- 2 tsp
vanilla essence- 1tsp
Egg yolks 2
Chopped pecans- 3/4 cup
Sweet Coconut - 3/4 cup
Salt- a pinch

Ingredients for cake
1)Flour- 2 cup
Butter - 3/4 stick
Cocoa- 1/2 cup
Baking powder- 1 1/2tsp
Baking soda- a pinch
salt- a pinch

2)Semi sweet chocolate- 4 ounce
Egg- 3
Butter milk- 3/4 cup
Sugar- 3/4 cup
Vanilla essence- 1 tsp

To make the frosting
Heat condensed milk, two tsp of milk and butter. When this comes to a boil beat egg yolks in a separate bowl and add two to three tsp of this hot liquid and whisk vigorously. Quickly add this egg mixture to the boiling condensed milk and stir continuously till thick like custard. Add in chopped pecan coconut and vanilla essence and allow this mixture to cool completely.
For the cake 
Heat oven to 350 degree F and prepare baking pan by greasing it and then dusting with flour.
In a double boiler melt chocolate and allow to cool. Combine the dry ingredients listed under one and keep aside.
Beat butter and sugar until it becomes creamy and fluffy. Add eggs one at a time and continue beating.Add vanilla essence and melted chocolate and combine. Now add little by little flour mixture and butter milk and gently fold in. Pour into prepared pan and bake for 30 minutes or till the tooth pick inserted at the center comes out clean. Let it cool down completely before frosting.


Sending this to the following events ...
Priya's Now Serving- Crazy for Cakes Guest Event,Rumanas Treat To The Eye - Series 2 ,Akheela's Food Palette Series Brown,Akila's Dish Name Starts with G

Try this..
Hope you will all enjoy..

Lemon Cup Cake

This is a simple lemon cup cake.It has a wonderful citrus flavor and a delicious tea time cake. Children will love its sweet buttery flavor and a sweet and bit tangy lemon flavored frosting.

Ingredients
For the cup cake

All purpose flour - 1 1/2 cup
Baking powder- 1 1/2 tsp
Salt- 1/3 tsp
Sugar- 3/4 cup
Egg- 3
Lemon juice- 1 lemon
Lemon Zest- 1/2 tsp
Vanilla Essence- 1 tsp
Butter- 1/2 cup
Milk- 3-4tsp
One drop of lemon color(optional)

For the Cream frosting.
Heavy Whipping-1 cup
Confectionery Sugar- 1/2 cup
Lemon zest- 1/3 tsp

To make the frosting mix cream and confectionery sugar and keep in refrigerator and keep chill till use. Beat them together using a hand mixer until it holds stiff peaks. Sprinkle the lemon zest and fold in. Chill till it is time to do the frosting.

To make the cup cake
Preheat oven to 350 degree f.Line baking tray(muffin tin) with paper cups and keep ready.
Shift flour, baking powder and salt at least two times and keep aside.
Beat sugar and butter till it is light and fluffy.
Add in eggs one at a time into the butter mixture and beat well for one minute. Add vanilla essence, lemon juice and lemon zest.Add the flour little by little and little milk and fold in.Scoop the batter into the cups till 2/3and bake for 20 minutes. Check by inserting a tooth pick at the center. Place on wire rack and allow to cool completely before doing the frosting.

Adapted from : Food network

Sending this to Rumana's wonderful event 

And  to Priya's event

Try this..
Hope you will all enjoy

Papaya Coconut Cake

 Papaya coconut cake is a delicious, moist and buttery cake and the inspiration is from the  by the Bahamian papaya cake.Usually a little of rum is added for extra flavor in these cakes.This cake can be better known as a papaya sauce cake as I cooked the papaya into a chunky sauce before adding to the cake. You can also add the puree or just chopped papaya, but cooked papaya reduces the water content and gives it a sweet caramelized flavor which you will surely enjoy. Here are the ingredients.

Ingredients
All purpose flour- 2 cups
Baking powder- 1 1/2 tsp
Baking soda- a pinch
salt 1/3 tsp


Papaya sauce-1 cup
( I used an orange red papaya for this recipe)
coconut- 1/2 cup
Sugar- 3/4 cup
brown sugar- 1/3 cup
( Adjust sugar according to the sweetness of the papaya)
butter- 1/2 cup
egg - 2
candied ginger- one tsp ( optional)
Vanilla essence- 2 tsp
Imitation Rum Extract- 1 tsp ( Optional)
( I used McCormick Imitation Rum Extract or you can add 1/3 cup rum )

orange zest- 1 tsp
sour cream- 1/2 cup


( you can also add nuts and raisins)


To make the papaya sauce heat one tsp of butter and brown sugar in a sauce pan.When it gets caramelized add the papaya and cook  till all the water gets evaporated and almost dry. Allow this to cool completely.
Sieve in all flour, baking powder,soda, and salt. mix nutmeg or candied ginger,coconut  salt and keep aside.
Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Beat room temperature butter and sugar till light and fluffy. Add in eggs one at a time and beat till fluffy. Mix in vanilla essence, orange zest and sour cream. Now add little by little the dry mixture and spoon in the papaya sauce alternatively and gently fold in. Pour into the pan and bake for 20 minutes or till the tooth pick inserted in the middle comes out clean.
For the icing Combine two tsp of butter and one cup of icing sugar using an electric mixer in low speed. Add two tsp of milk and 1/2 tsp of vanilla essence and  a  few drops of imitation rum and beat till smooth and creamy. Spread on the cake when it is completely cool. I have used nuts and coconut for decorating the cake.

Cake without icing..

Try this
Hope you will all enjoy..

Pear and Pineapple Upside Down Cake

Happy New Year to all my friends and readers..

To celebrate and welcome New Year I made this cake. It is a caramelized pear and pineapple upside down cake. It is a delicious cake with the rich flavor of caramelized pear, pineapple and ginger. This is a two layer upside down cake,first layer of pear and a second layer of chopped ginger flavored pineapple and then a cake base. You can add candied ginger if you like but I have added a little of fresh ginger. There can be sometimes extra liquid after you flip the cake upside down. Pour it on top of the cake and you will get a soft, moist and gooey cake. It is a delicate buttery cake which you will surely love.

Ingredients

Layer 1
Pear- 3
Butter- 3 tsp
Brown sugar- 1/2 cup


Layer 2
Pineapple chopped- 1 cup
Ginger grated- 1 tsp
Butter- 3 tsp
Brown sugar- 1/2 tsp


Cake mix
Flour- 1 1/2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
salt- a pinch


Eggs-2
Butter- 1/3 cup
Sugar- 1/3 cup
Pineapple juice- 1/3 cup
Vanilla essence- 2 tsp


Add butter and brown sugar in a pan and allow it to caramelize. Add pineapple and ginger and cook till all the moister evaporates. Allow this to cool completely.
Cut pear into thin strips. Heat butter in the cake tin and add brown sugar and allow to caramelize.Carefully place the pear slices in circular pattern. I also arranged cherries. Now place an even layer of the caramelized pineapples.Keep this ready.
Sieve  all the dry ingredients. In another bowl combine butter and sugar till light and fluffy. Now add eggs one at a time and beat well till fluffy. Add pineapple juice and vanilla essence. Fold in the dry ingredients little by little. Pour this on the prepared tin of pear and pineapples and bake in 300 degree F till done or till the tooth pick inserted in the center comes out clean. Allow to cool for three minutes and run a knife all along the edges. Place a plate on top of the pan and carefully flip over. Your upside down cake is ready.

Try this...
Hope you will all enjoy..

Pineapple Coconut Cake

Pineapple coconut cake is now my top favorite cake:) This is an easy and fragrant cake,sweet a little tangy,flavorful and buttery.If you like the combined flavor of pineapples and coconut you will surely love this. I have used sweetened pineapple in this recipe. You can use fresh pineapple with its juice which will make it even more flavorful. I did not add sugar as I have used sweetened pineapple, coconut and sweet condensed milk. You can add sugar as per your taste.It would be great with butter icing .  I used  whipped cream and pineapple rings and dusted with a little of confectionery sugar.

Ingredients

Flour- 1 1/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/3 tsp
Sweetened Coconut- 1/2 cup
Sweetened Pineapple- 8 oz container
Eggs- 3
Butter- 1/2 cup
Vanilla essence- 1 tsp
Condensed milk- 1/2 cup
nutmeg powder- a pinch


Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Mix well the dry ingredients like flour,baking powder,salt coconut and nutmeg powder. Using a hand mixer beat egg and butter till light and fluffy. Blend in condensed milk and essence. Add the dry ingredients into the wet mixture little at a time and slowly incorporate. Mix pineapples with  two tsps of flour and slowly incorporate into the batter.Pour into the pan and bake for 20 minutes or till the tooth pick inserted in the middle comes out clean.

Try this...
Hope you will all enjoy..