"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bebingka Recipe

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This recipe for Bebingka, by , is from The Rosales Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
June Rosales

Category:
Category:

Ingredients:  
Ingredients:  
1 box Mochiko sweet rice flour
1 T. baking powder
2 c. sugar
7 oz. shredded or flaked coconut
6 eggs
2 tsp. vanilla
1 1/2 c. water
1 12-oz. can evaporated milk
1 8-oz. container sour cream
1 stick butter (1/2 c.), melted

Directions:
Directions:
Pre-heat oven to 350F.

Mix all ingredients together in a large bowl. Pour into a well greased oblong pan. Bake at least 45 minutes or until inserted toothpick comes out clean and the top is golden brown. Baking times will vary. It takes 75 in my oven.

Note: You may want to place this on cookie sheet that has sides. As the bebingka bakes some butter may flow over the sides.

Personal Notes:
Personal Notes:
I obtained this recipe from my cousin Evelyn Espe many years ago. This is by far the best bebingka I've ever had. Enjoy!!!

 

 

 

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