goOOod foOOod
It has been a while since wonder | wander | women shared a fave recipe with our followers. Here goes.
We got motivated by posts from dear friends and their food shots.
A friend from Guadeloupe posted her strange avocado photo.
While another friend in London served Mahala homemade bibingka.
Avocado and bibingka — two things we looove to eat!
It got us thinking about all the different the avocados. The ones we grew up with in the Philippines. The ones we grew to enjoy eating in our adoptive homes — in the US and the UK.
Even more than avocados — there are all sorts of ways bibingka can be cooked. From age old guarded family recipes handed down for generations. To our personal favorites — all involving the sweetest, softest slivers of baby coconut — yum.
Bibingka is technically a dessert — a kakanin or sticky rice cake. While baking with cassava flour, we can choose a sweet or savory recipe instead.
Our version involved what was available in the kitchen and what our personal diet called for and taste buds sought after.
Using an existing recipe, we substituted avocado for all the herbs, cassava flour for the all purpose kind, and millet instead of frozen corn. Which gave us a full flavored savory dish of delicate deliciousness.
The cassava flour produced a lighter fluffier cooked dough — similar to a sponge cake but not sweet. The millet brought us fond memories of our local budbud kabog delicacy. Yum! Next time we will try this with coconut milk instead of buttermilk. Yummier!
Feel free to try this recipe out — the original one or any new version with a variety of your own substitutions.
We look forward to hearing back how it works out!
Originally published at https://wonderwanderwomen.blogspot.com.
