Special Bibingka Recipe is a delicacy prepared during Christmas season but is now sold and has become mainstream.
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 skillful 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 beside the Church for the vendors to capture devotees of dawn mass which is very common in the Philippines. I remember buying this beside the road and the vendor was mixing it from a bucket cooked together with puto bombong.
This delicious treat will surely bring the Filipino Christmas spirit. 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.
Tips on How to Make Special Bibingka Recipe
- You may choose to use rice flour instead of glutinous rice flour. Glutinous rice flour can be purchase in asian stores while rice flour can be easy found in supermarket.
- The batter should be a little bit runny, same as I recall from the vendor near our church. If you end up having too sticky batter, just add more water and it should turn out perfectly.
- You can use a star shaped aluminum mold or any oven-safe shallow pan. Add banana leaves and grease it with butter to add more fragrant on the bibingka.
Special Bibingka Recipe
- 1 ½ cups glutinous rice flour
- ½ cup plain flour
- 2 tbsp baking powder
- 2 raw eggs
- ½ cup water
- 200 ml coconut cream
- ½ cup sugar
- 2 tbsp butter
- 50 g 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.