I remember the first time I wrote an email, I was 18 and in my first year of university. Technology has been growing at an astonishlingly fast pace through the last 10 years. We are in the age of internet communication, social networking, etc. Through the web people with common interests exchange ideas, discuss topics, write articles. Like me. This week, the Chef Mario Baladjay from the Phillipines contacted me about my own blog and how he enjoyed the recipes which feature within it. After sharing some food ideas I have asked him for a traditional Pinoy dessert. And here it is, today I present you with a “Bebibgka cake” which is an ancient and traditional cake from the Phillipines. I have slightly modified the recipe to accommodate a more western palate. I have also served this moist cake with a scented passion-fruit coulis which compliments this delicious Asian dessert.
120 gr of soft unsalted butter
180 gr of sugar
275 gr of desiccated coconut
200 gr of ricotta cheese
half a can of coconut milk
1 tsp of vanilla essence
For the coulis
The juice and pulp of three passion fruits
1 tbsp of sugar
1 tbsp of water
Pre-heat the oven at 190 ºC.
In a bowl, whisk the eggs with the butter till it resembles a light paste. Add in the sugar and the ricotta cheese and continue whisking. Mix in the coconut milk, followed by the desiccated coconut and beat well. at last, fold in the vanilla essence.
Coat a cake spring form with butter and dust it with flour. Transfer the cake mix into it and bake in the oven for 35 minutes. The cake will be ready when you pierce it with a knife which should come out dry. Remove from the oven and set aside to cool down.
Place the juice and the pulp of the passion fruits, together with the sugar and the water in a small pan and slowly bring to the boil. Let it simmer for 10 minutes. Remove from the heat and set aside to cool down completely. Serve a slice of the cake with a spoonful of passion-fruit coulis.