Bibingka

Delicious Bibingka you can easily make at home! Top with salted eggs, cheese, and grated coconut, this classic Filipino rice cake is the ultimate Christmas treat!

Since it’s been BER months and the holiday season has officially begun, I thought I’d update my Bibingka post with brand-new photos and cooking tips. Because Filipino Christmas doesn’t say anything better than this Filipino local cake, right?

I spent a good part of this week experimenting with different recipes, trying to come up with the traditional version of galapong. But in my experiments, after going through enough grains of rice to feed a nation, I realized that the easiest way to make bibangka at home is to use rice flour.

Forget getting wet and grinding! Buy a bag of rice flour at the grocery store, and it will be a matter of shaking your favorite Filipino treat ingredients into a batter and baking the mixture quickly in the oven!

What is Bibingka?

Bibingka is a classic Filipino dish that is especially popular during the Christmas season. Sold out of churches during the nine-day Massa de Gallo, it is usually enjoyed as a snack or as a luncheon with a cup of hot chocolate or hardness.

Like the Potong Bagas, the traditional Bibangka is made with Galapong. The rice grains are first softened by soaking them in water overnight and then making a thick paste using stone mills.

As a result, rice flour is mixed with water or coconut milk to make a dough, which is cooked until set in a banana-lined terracotta pot, and burns well. These special earthenware pots work like ovens, using hot coals as a source of heat on both the top and bottom.

Rice cakes are basically a simple mixture of gallpong and water in their basic form but can be made extra special with beaten eggs, chopped salted duck eggs and cheese. They are usually eaten hot or hot, with margarine spread on top as well as an open sprinkling of crushed coconut.

Helpful tips

  • Banana leaves prevent rice cakes from sticking and add an incredible aroma. Inspect the leaves to make sure they are intact and free of cracks and move them quickly over a gas flame until they are soft and flexible.
  • If you can’t find banana leaves, you can apply a ton of parchment paper.
  • I use mammon tin molds that I bought in the Philippines, but large muffin tin or flute pie pans will also work.
  • To darken the color, you can add one or two yellow food colorings to the batter.
  • I like to add sliced ​​cream cheese as a topping. You can substitute casing poto, quiso de bola, or sharp cheddar cheese.
  • To get the cooking feature in the pot, broil the babangka for about 1 to 2 minutes after it is set.
  • Resting the batsman

    I came this way by chance. I was trying this recipe for the hundredth time last weekend, but since it was late at night and I was too sleepy to bake and finish the whole batch, I decided to take the rest. Put in the fridge the next day with the intention of cooking. The batter thickened quite well overnight and as a result the rice cakes were soft and fluffy!

    Relaxing the batter, I find, is a way to improve baked goods. This allows the flour to hydrate and the starch to swell, allowing the liquid time to soften the flour and the gluten to relax. A good rest also helps to distribute the yeast agent evenly for more soft pieces.

    You can cook bibangka right away, but if you have the time, I recommend cooling the bat for best results. Note that the longer it sits, the thicker it gets.

    Make this bibangka part of your Christmas celebrations! Looking for more holiday treats? Try my festive cathedral window gelatin or this Crema de Fruta cake.

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