Special Bibingka Recipe is a delicacy prepared during Christmas season but is now sold and has become mainstream due to the popular stall called bibingkinitan who started the business in 2006.
We previously cooked a modern type of Bibingka and we thought we should go back to the traditional way of making it while living in a modern city, although we did not cook the dough exactly as the old way, the taste, texture and presentation is comparable.
Traditional way is cooked in a coal and the top is usually burnt and dusty due to the banana leaf, the temperature is difficult to control but that’s the challenge in making it, Our skillfull grand parent knew how to regulate the coal to properly cook it, I could imagine our ancestors cooking it to make ends meet.
You may wonder what the difference is between a puto and bibingka, it’s simple puto does not have coconut milk while the bibingka has and puto is steamed while this is cooked with heat from the fire or charcoal.
Bibingka is usually sold right beside the Church for the vendors to capture devotees of dawn mass which is common and very popular in the Philippines, I remember buying this beside the road and the vendor was mixing it from a bucket cooked together with puto bombong.
Well I hope you get to learn how to cook this Special Bibingka Recipe which your family and friends can enjoy! Please subscribe to our channel and rate this at the section beside the comment.
Special Bibingka Recipe
Special Bibingka Recipe is a traditional sweet and soft rice cake top with salted egg and optionally cheese for additional flavor, it is cooked in a charcoal oven and sold during Christmas season where people go to Church for what we call the Simbang Gabi.
- 1 1/2 cups glutinous rice flour
- 1/2 cup plain flour
- 2 tbsp baking powder
- 2 raw eggs
- 1/2 cup water
- 200ml coconut cream
- 1/2 cup sugar
- 2 tbsp butter
- 50g grated cheese
- banana leaves
- Mix the rice flour, plain flour and baking powder and sugar then set aside.
- Mix the sugar, melted butter and water in a separate ball.
- Beat the egg and add it in the mixture.
- Add the liquid mixture with the dry ingredients.
- Heat the banana leaves in the stove and cut to the shape of the molder.
- Pour the batter in the molder.
- Top with cheese and salted egg.
- Bake in the oven for 20 minutes at 170 degrees Celsius.