Bibingkang Kanin

A few weeks ago I mentioned in a Relief Society gathering that before I went home, I really wanted to learn how to make Bibingkang Kanin. It is probably, without a doubt, my favorite Filipino dessert. I first tasted it at the mission home a few weeks after arriving and have been exposed to many versions over the past two years. However, we went to a birthday party a month or so ago and when they served it there, I was IN LOVE!! It was the best I had and asked Sister Franada if she would teach me how to make it so I could make it for my family. Now I know it won't be exactly the same because there are things that can be purchased here that we do not have in the US but I think I can substitute and recreate after my 'training day'. I took pictures [many] to help me remember the recipe and the process so will share with you all. Bet you wish you lived close enough to us that you too could have a taste in a few months.  MMMMMMMMMMMMMMMMMMMM...delish!!!

Sister Castro is starting the fire-everything is cooked outside [these women
do not have stoves and ovens and are master campers!!]

Sister Navarro is making sure it has just the right amount of fuel.

You know this goofy lady-

This is fresh ground coconut. It needs to be squeezed and squeezed to extract
the coconut milk. I was stiff and sore the next day---such a wimp!

The coconut milk will boil for about 20-30 minutes then cooked rice is added.

Fresh coconut water will be used for the drink that the sisters are preparing. And
the coconuts will be shaved for the topping.

Tarzan with his machete.

The water is drained.

Sister Navarro and Sister Castro adding the rice for the base of the cake.

In preparation for the topping, the fresh coconut is scraped out and collected.

A banana leaf is used to smooth the rice base into the pan. I LOVE this pan
and want to bring one home-so cool!!!! Like a huge fluted cheesecake pan.

The fresh coconut is sprinkled on the top and then a smattering of
grated cheese is added.

The final topping is the rice/brown sugar/coconut milk mixture that was
made first.

They do not have ovens here but have developed a way to 'bake'. Coals
are placed on the metal siding and then placed on top of the
cake in the pan. There is heat coming from the underside also-like
a huge Dutch Oven.

The finished product. Wait until you taste it!! It is called Coconut Cake in English or
Bibingkang Kanin in Tagalog. Anyway you say it, it is delicious!!!