vegan cornbread bibingka
Hello! I'm happy to share these these vegan cornbread bibingka with y'all made with San & Wolves’ recipe. They were meant for the Misfit Combat second anniversary party, but, true to form, I ran late and dropped them off the following day. Fortunately folks still enjoyed them!
vegan cornbread bibingka
This recipe is up there with my favorite cornbreads now (the other one otmh is also a muffin, Miss Lewis’s). I love the texture which Kym Estrada describes as “chewy and fluffy at the same time.” I also love the sweetness, which Estrada describes as being sweet for bibingka, and it is certainly in sweet cornbread territory—my cousins, if being very polite with me, would just say, “that's cake.” I favor a cakey cornbread, though. I used Full Belly Farm “bloody butcher” red cornmeal here—while I prefer the regular grocery store yellow cornmeal to this heirloom variety, I think the sweetness of the red cornmeal fits in nicely here.
There are a number of disparities in the recipe between the ingredient list displayed in the video, those listed in the description, what is spoken, and what is visible in the video. No intent to single out the recipe by mentioning this. I’m a fan! It is also one of my goals with this blog to troubleshoot recipes for/with fellow home cooks, in hopes that people feel less frustrated by the error-packed cookbook and online recipe industry that pushes out content at a breakneck pace.
I believe the ingredient list in the description is correct, except for the omission of the 214g canola oil. I didn't have Bob's egg replacer and used flax eggs (28g flax meal + 87g leftover coconut milk + 90g water). This worked fabulously IMO.
I was a little confused about the yield of this recipe—Estrada says 24 bibingkas twice, the description says 20 large muffins, and it looks like Estrada uses two large muffin tins for 12 total muffins. I believe that 12 large muffins, or 24 standard muffins, makes more sense for the ~2,271 grams batter (~189g batter per muffin).
My jumbo muffin tins were more wide and shallow than Estrada's, and the coffee filter-shaped banana leaf lining felt awkward, so I went with using two popover tins (six wells per tin). The batter went up very high in the wells, in part due to the conical leaf liner, but the lining also gave the wells extra height, so I think it evened out. I was nervous because I often do a goofy decision fatigue thing at the end of a bake, but the bibingkas did not overflow—I assume there was less dramatic rise due to the lack of wheat flour and eggs.
All who tried these, vegan and not, thought they were fantastic. I'm excited to try to make a strawberry cornbread bibingka based on San & Wolves’ soon!
flowers
Took a shot at arranging some neighborhood Matilija poppy, sage and jasmine after coming home from Bouquets to Art. Photo on left is from the second day, when it seemed to settle in, like a haircut?
’s perfume spreadsheet inspired me to infuse some of the leftover sage and jasmine trimmings in coconut oil—while this could easily go overboard, I like the idea of layering scents from the same plants in an arrangement, on the plate and on my body (infused in oil, water or alcohol). Since I wear an n95 in Sogetsu class (I work as a caregiver and attend ikebana at a senior center), it's kind of fun to immerse myself in scent at home.A note that oils infused with fresh herbs or garlic can be a source of botulism—I plan to keep the oil in the fridge and use it topically or cook with it (heating to an internal temperature of 85°C for at least 5 minutes deactivates the botulinum toxin—but not the spore). Another option would be to acidify the infused oil using these guidelines developed at University of Idaho.
Speaking of neighborhood bouquets,
mentions this neat map of invasive plant species that gets down to exact coordinates, a good resource for foraging without harming ecosystems or neighbor relations.reading
’s “Remembering, forgetting.”’s “memory practice”