Bibingka

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Last weekend, I was thinking of what will be a perfect pair for barbecue and pancit for our special Sunday dinner. Mommy suggests pizza but seems not fit for the first two. I was about to make puto but make bibingka instead.

Bibingka

Bibingka is a traditional puto made of galapong or ground rice. This is common during Christmas season especially in front of the church after simbang gabi together with puto bumbong. Best eaten with grated coconut and paired with hot coffee or chocolate.

Some customers want to make their orders special by adding cheese and salted eggs as toppings.

The conventional method of cooking bibingka is pouring the galapong mixture in a clay pot lined with banana leaf. It is then cooked using a charcoal-fired stove. The top is also heated using charcoal simultaneously.

Bibingka

Instead of the usual method of cooking bibingka, I used an oven with top and bottom heaters on.

Here is a simple recipe of bibingka using an oven.

Bibingka

BIBINGKA

Ingredients:

1 cup rice flour, not glutinous

1 cup all-purpose flour

1 cup granulated sugar

2 tbsp baking powder

1 tsp salt

2 medium eggs

1 can Alaska Evaporada

1 tsp vanilla

Margarine

Cheese for topping

Pre-cut banana leaves

Directions:

Pre-heat oven at 175ºC.

Line muffin pans with pre-cut banana leaves. Set aside.

Combine dry ingredients and mix well.

Add Alaska Evaporada, eggs, and vanilla.

Mix until no more lumps of flour is observed.

Pour the batter in lined muffin pans then top with a slice of cheese.

Baked for about 15-20 minutes.

Spread butter or margarine while the bibingka is still hot.

Serve with grated coconut (optional).