Bibingka Recipe

Bibingka has always been a part of Filipino culture for celebrating yuletide season. As it become a part of simbang gabi (early morning mass) as there are a lots of stall selling bibingka along with puto bungbong during those time. My mother usually served bibingka after attending early morning mass for breakfast along with hot tea or choco milk. Bibingka is made of glutinous rice known locally as galapong (ground rice that has been soak in water). Bibingka recipe traditionally cooked using clay pot using bibingka charcoal oven at the bottom and and a piece of galvasized steel (yero) with a lit charcoal at the top to cook bibingka cake evenly.

Bibingka Ingredient

1 cup thick galapong
1 tbsp . baking powder
2 tbsp. butter (melted)
4 tbsps. sugar for topping
3 eggs (well beaten)
1 cup coconut cream (kakang gata)
3 tbsps. cheddar cheese (grated)
Salted egg, sliced

Bibingka Recipe Preparation Procedure:

In a mixing bowl, combine sugar along with the galapong. Include baking powder, melt butter, coconut milk and well beten egg, mix thoroughly. Apply a thin layer of batter mixture on clay pot with a piece of cut banana leaves (pre heat from stove to soften fibre) at the bottom to separate mixture from clay pot. Place clay pot with the batter mixture in between bibingka oven and galvanized iron with lited charcoal at the top and the bottom. When bibingka is almost cooked add grated cheese at the top and sliced salted egg. Brush with melted butter to add flavoring and served newly cooked bibingka recipewith grated coconut and hot tea. coffee or choco drink.