Royal Bibingka pie

Time 2 hours
Yields Serves 8 to 10
Royal Bibingka pie
(Ricardo DeAratanha / Los Angeles Times )

Vodka pie dough


In a stand mixer fitted with the paddle attachment, combine the flour, salt and sugar. With the mixer on medium speed, add the butter and beat until the butter is reduced to pea-sized pieces. Reduce the mixer speed to low and beat the shortening in until the fats are reduced to small pieces.


In a small bowl or measuring cup, combine the vodka and water. With the mixer on low speed, slowly beat in the liquids just until the dough comes together. Be careful not to overmix.


Turn the dough out onto a floured surface, and form it into a flat disk. Cover the dough in plastic wrap and refrigerate overnight.

Coconut butter mochi filling


In a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium-high speed until frothy and light yellow, about 3 minutes.


Reduce the speed to low and pour in the melted butter, then the coconut milk, then milk.


With the mixer running, slowly beat in the flour. Pass the filling through a sieve to make sure there are no lumps. This makes about 5 cups filling.

Sweet cream cheese


In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the milk until combined and smooth. Paddle on high until smooth and combined.


Remove the dough from the refrigerator and set out on the counter for about 30 minutes to warm up slightly. Meanwhile, heat the oven to 375 degrees and lightly grease a 9 1/2-inch glass pie plate.


On a floured work surface, roll the dough to a diameter of about 14 inches, wide enough to fit the pie plate. Place the dough in the plate and dock the bottom of the crust. Cover the crust edges with lightly greased strips of foil, and line the bottom with parchment paper and pie weights.


Place the prepared pie dish on a rimmed baking sheet and bake for 15 minutes, or until the crust is set. Remove the pie weights and parchment (keep the foil on the edges) and continue to bake until the crust is dry and lightly colored, about 5 minutes.


4. Remove the baking sheet from the oven and pour enough filling in the shell to come three-fourths up the sides of the crust; you might have a little filling left over. Bake the filling until it just begins to set and form a skin on top, about 15 minutes.


Once the filling begins to set, add the sweet cream cheese: Carefully remove the baking sheet from the oven and use an ice cream scoop to evenly dollop scoops of sweet cream cheese over the filling, careful not to overfill (you might have a little left over).


Continue baking until the filling is puffed and set and the top is a rich golden-brown, 40 to 50 minutes. Rotate the pie halfway through for even baking and coloring.


Cool the pie on a rack until it is just warm, at least an hour. Carefully remove the foil strips. Sprinkle over the shredded cheese, sugar and salt before slicing and serving (the garnish of sugar and salt in the pie will cause the cheese to weep if it’s stored in the fridge, so garnish before serving).

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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