The Crew Can Have a Little Coconut Cake


Then I met the Filipino Canadian poet J. Mae Barizo, who introduced me to the Filipino American poet Sarah Gambito, who in turn invited me to a gathering at her home of Filipino artists, writers and filmmakers. She called it the Soul Pood Salon, a wink at how native speakers often pronounce the letter “f” like a “p.” Everyone was asked to bring a dish for merienda — in Spanish, an afternoon snack, but in the Philippines, any eating outside regular mealtimes, which happens to be when I like to eat best.

In this case it was a feast, the table crowded with the likes of adobo; leek fried rice; ginisang ampalaya, bitter melon hustled in a pan with shrimp, eggs and tomatoes; bistek, steak seared with onion rings, then christened in a hot bath of soy sauce and calamansi (a fruit akin to lemon-​lime, but smaller and more tart). There were as many sweet things as savory, like ensaymadas, soft, yolk-rich brioche buns loaded with butter, sugar and cheese, and suman, sticky cakes of rice cooked in coconut milk until it’s as swollen as risotto.

We all talked at once. We ate plate after plate. No one seemed to mind if I said the names of dishes wrong. I didn’t know what a barkada was — a group of friends, or as my mother puts it, “your gang” — until I had one.

The mini bibingkas showed up later, at a book party for “Loves You,” Gambito’s 2019 poetry collection, which almost doubles as a cookbook. (The opening poem is half recipe, instructing: “Invite at least 15 people. It’s okay if your apartment is small,” and ending, “Serve with so much white rice.”) I was already familiar with the glory of bibingka, a cake traditionally made with rice flour and coconut milk and baked to supreme fluffiness over banana leaves in a terra-cotta oven. But I’d never seen it so dainty, built to fit in the palm of the hand and be devoured in three bites. Each little cake came with a frill of banana leaf and a whiff of its clean, green-tea scent, and was topped with half-melted opalescent strands of macapuno, the jellylike flesh of prized mutant coconuts.

Gambito got them from the baker Ray Luna, who had trained as a nurse — like many Filipino immigrants to the United States, and somewhat unwillingly; “Oh, great, I’m going to be a stereotype,” he recalls with a laugh — before opening the coffee shop Mountain Province in East Williamsburg, Brooklyn, in 2013. He adapted his recipe from a version by his lola (grandmother), using self-rising flour instead of rice flour and coconut cream for extra richness. It was the first Filipino dessert he put on the menu, when he was the lone baker in the kitchen. “The easiest to make in a pinch,” he said.



Source: https://www.nytimes.com/2022/09/28/magazine/bibingka-coconut-cake-recipe.html