Bibingka (Philippine rice cake baked in banana leaves with feta & Gouda cheese)
by Celia Cheng
April 28th, 2008
CENDRILLON
45 Mercer St #A
(Broome & Grand St)
212-343-9012
$$
Cendrillon’s bibingka is a sweet and savory cake that I could eat all day long as a snack or dessert. Made with galapong — rice soaked overnight then ground into a wet batter — it’s lighter and fluffier than most Western cakes. Sprinkled with sugar, Gouda and French feta cheese and then baked under high heat on banana leaves, the top caramelizes, becoming a crusty layer that adds a contrasting savory flavor to the sweet spongy cake. Filipino food is certainly not light, and after a copiously delightful meal at Cendrillon, it’s hard to imagine having a cheese-crusted cake, but no matter how stuffed you are, a piece of bibingka is definitely the way to end this perfect ethnic brunch.
Posted in Brunch , Cheese , Dessert , Filipino , SoHo , Sweets
