La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Rielaborazione della tradizionale bibingka filippina mantenendo la morbidezza e il carattere di dolce al cocco, ma ottimizzata con farina di mandorle, uova proteiche e dolcificante naturale per rispettare i macronutrienti della dieta low-carb.
Time
25m
Servings
1 servings
Level
Facile
245 kcal
Calorie
11 g
Proteine
19 g
Carboidrati
11 g
Grassi
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Sign up free I already have an accountPreriscalda il forno a 175°C e prepara una piccola teglia da 15x15 cm rivestita di carta forno.
Miscela in una ciotola 60 ml di latte di cocco, 2 uova intere, 15 g di burro fuso e 5 g di estratto di vaniglia fino a completa incorporazione.
In un'altra ciotola, unisci 35 g di farina di mandorle, 10 g di farina d'avena, 5 g di eritritolo e un pizzico di sale, poi versa il composto liquido e mescola delicatamente.
Aggiungi 20 g di cocco grattugiato (non zuccherato) e 15 g di macapuno (ridotto a 2-3 cucchiai) mantenendo la texture morbida.
Versa l'impasto nella teglia e cuoci per 14-16 minuti fino a doratura leggera.
Lascia raffreddare 10 minuti prima di affettare.
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Food culture
Bibingka Fit al Cocco e is a much-loved dish of Filippina cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes. It is often even better after resting, and it reheats beautifully.
The Low Fat version is designed to reduce fat while keeping the structure of the dish.
The Protein version boosts protein and satiety.
Most versions freeze well in single portions for meal prep.
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