Bibingka is a Filipino food that is very common in the holiday season. Weeks before Christmas, many vendors would be selling the Pinoy rice cake outside churches especially during the traditional “Simbang Gabi” and “Midnight mass”, along with other Filipino native food or kakanin.
Special Bibingka is made with water or coconut milk, rice flour, sugar, milk, and galapong. The ingredients can also vary depending on the recipe and way of cooking, since regular bibingka does not include galapong or milk. Preparation for this pinoy food can be time consuming, but the result is worth the time and effort.
A bibingka when cooked will be soft inside and even a bit spongy, a little charred on the surfaces and has a distinct aroma because of the banana leaves toasted when cooking. To make the bibingka even more special, topping it with butter, cheese, salted egg and grated coconut will further make it delicious and irresistible.
Ingredients:
- 1 cup thick galapong
- 1/2 cup dark sugar
- 2 teaspoon baking powder
- 2 tablespoons melted butter
- 3 eggs
- 1 cup coconut milk
For Topping:
- 4 tablespoons sugar
- 3 tablespoon grated cheese or 3 slice of salted duck egg
- 1 tablespoon grated coconut
Cooking Procedure:
For The Galapong
- Soak the rice first in water, equal to the amount of the rice for 4hours or overnight
- Grind the rice in a meat grinder or food processor, slowly to get the desired consistency of the dough.
- Let the light dough rest until the next day
For The Bibingka
- First thing to do is add the sugar to the galapong
- Add the melted butter, beaten eggs, baking powder and coconut milk. Make sure that they are mix well and have no lump.
- Once done mixing, pour it to the molds made of native clay lined with a banana leaves already soften by fire and greased with butter.
- Cover the molds or baking pan with another banana leaves also soften on an open flame.
- Cover with iron sheet (galvanized) with hot embers on top to bake or until golden brown.
- Check once in awhile, when almost done add the salted egg or cheese and sugar on the top then continue cooking.
- To serve make sure that you brush it first with melted butter and sprinkle some grated coconut.
Take note, a bibingka is best serve hot and eaten right away to enjoy the softness.
