5. Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.
Cooking notes from Jun:
• For the rice and glutinous rice flour, I recommend using the Thai brand commonly found in most Asian grocery stores.• Use either tart pans or ramekins lined with banana leaves cut into circles. The cakes baked in 6-inch (15 cm) pans more closely resemble the traditional ones. The cakes baked in 4-inch (10 cm) ramekins are thicker and take longer to bake.• Instead of a sliced salted egg, the cakes can be topped with slices of Edam or Gouda cheese.• When using frozen grated coconut let the grated coconut thaw then place the thawed coconut on paper towels to soak up the extra moisture. Place them on a baking tray and lightly toast them for about a few minutes with the broiler (griller) turned on low. Use grated coconut and NOT grated young coconut.
Rolled Meringue with Creamy Filling
1/4 cup (60 grams) butter
1 cup (120 grams) All-purpose flour
1/4 tsp (1 gram) Cream of Tartar
!/2 cup sugar (100 grams) sugar
1/2 cup (60 grams) powdered sugar
1 1/4 cups (350 ml) condensed milk
1/4 tsp (1ml) vanilla essence
Preheat oven to 250 degrees farenheit.
Grease, line and grease again a 9 x 13 inch pan. Dust with flour, making sure the whole surface is covered. Discard extra flour.
Separate the eggs.
Beat the eggwhites with cream of tartar until fine bubbles form. Add the sugar gradually to the egg whites until resulting meringue is stiff but not dry.
Spread the meringue on the prepared pan mao king sure the ends slightly overlap the edges of the pan because the meringue will shrink a little during cooling.
Meanwhile, dust a clean cloth measuring approximately 12 in. x 12 in with half of the powdered sugar, set aside.
Grate the lemon rind to produce 1/2 tsp. zest. Set aside.
Bake the meringue in the preheated oven for 25 to 30 minutes or until set. Invert baked meringue on the cloth dusted with powdered sugar. Roll up the meringue into a cylinder and set aside.
In a double boiler, combine the egg yolks, condensed milk, lemon zest and vanilla essence. Over medium heat stir continuously until the mixture thickens and is of piping consistency.
Unroll the meringue. With a pastry bag fitted with a plain round piping tube 1 inch in diameter, pipe the filling along the center of the meringue. Roll the meringue.
*Instead of piping the filling, I spread it on the unrolled meringue.
Serving suggestion: Dust the top lightly with the remaining powdered sugar. Slice crosswise into 1 1/4 inch thick slices.
Thank you Catherine for this month's challenge and for a chance to showcase Filipino Desserts. For the other Daring Bakers' versions of Filipino Desserts click here.