Bibingka Recipe vendors tend to cook and sell it near the Catholic Church to serve it amongst the devotees during the dawn service before Christmas. They call it simbang gabi where people buy and it eat after the mass.
We tried buying this when we were still in the Philippines and there is nothing better than buying it from street vendors as it is cooked in a traditional coal and banana leaf.
The taste of the cooked rice flour makes you feel like your home and Mom cooked the best meryenda for you.
However when you're overseas and want to feel like home you have to think of other ways to be able to cook it no matter how will it be and this demonstration is for those who are busy working and has little time to prepare.
In this case we cooked it in the oven and added some twist, it turned out good but again traditional way of doing it is still the best.
It looked more like a royal bibingka than the original one but not as sticky as the royal bibingka it still has the original texture.
We asked our friends to try it and they like it very much to the point that they would like to order but we do not sell and make it in bulk as my husband and I are both working as IT professionals and we are very busy and have little time to do it.
- 1 cup rice flour
- 2 tsp baking powder
- 1 cup sugar
- ¼ tsp salt
- 1 cup coconut milk
- ¼ cup evaporated milk
- 3 medium raw eggs
- 1 pc duck egg
- ¼ cup butter
- ¼ cup cheese
- Pre-heat the oven at 190°C or 374°F.
- Put the rice flour, baking powder, salt and butter in a bowl and mix well.
- Add in the sugar and mix thoroughly.
- Break the eggs un a separate bowl.
- Add it to the mixture.
- Pour in the evaporated milk and whisks.
- Add in the coconut milk and mix well.
- Grease the container with oil or butter.
- Pour the mixture in each container.
- Put a slice cheese on top.
- Add a slice of salted egg.
- Bake for 15 - 30 mins.
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