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Bibingka (Sweet Rice Flour)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)152.2091
Energy (kCal)4503.4704
Carbohydrates (g)476.4461
Total fats (g)230.7895
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish. | 2. Cream the butter, sugar and eggs in a bowl. | 3. Add remaining ingredients and blend well. | 4. Pour into glass dish and bake for 40-50 minutes. | 5. Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold. | 6. (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mochiko rice flour 16 ounces sweet 403.4667 0.0 89.76 2.2667
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    egg 4 286.0 1.44 25.12 19.02
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1/4 teaspoon - - - -
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    coconut milk 14 ounces 912.8537 21.9879 9.0888 94.6193
    coconut 1/2 cup shredded 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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