Bibingka

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Delicious Bibingka you can easily make at home! Topped with salted eggs, cheese, and grated coconut, this classic Filipino rice cake is the ultimate Christmas treat!

Since BER months are here and the holiday season has officially started, I thought I’ll update my bibingka post with brand new photos and cooking tips. Because nothing says Filipino Christmas better than this Filipino native cake, right?

I spent a good part of this week testing various recipes, trying to come up with a traditional version made from galapong. But after going through enough rice grains to feed a nation in my experimentations, I realized the easiest way to make bibingka at home is using rice flour.

Forget soaking and grinding! Buy a bag of rice flour at the grocery store, and your favorite Filipino treat will be a matter of stirring the ingredients into a batter and quickly popping the mixture in the oven to bake!

What is Bibingka

Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas,

The rice cakes in their basic form are a simple mixture of galapong and water but can be made extra special with added beaten eggs, sliced salted duck eggs, and cheese. They’re usually eaten hot or warm with margarine spread on top along with a generous sprinkling of grated coconut.
Helpful Tips
Banana leaves keep the rice cake from sticking and also add incredible aroma. Inspect the leaves to make sure they’re intact and free of rips and pass them quickly over a gas flame until soft and pliable.
If you can’t find banana leaves, you can line the tins with parchment paper.
I use mamon tin molds which I bought in the Philippines, but large muffin tins or fluted pie pans will also work.
To deepen the color, you can add a drop or two of yellow food coloring to the batter.
I like to add sliced cream cheese as a topping. You can substitute kesong puto, queso de bola, or sharp cheddar cheese.
To achieve the characteristic charring obtained from cooking in clay pots, broil the bibingka for about 1 to 2 minutes after it has set.
Since BER months are here and the holiday season has officially started, I thought I’ll update my bibingka post with brand new photos and cooking tips. Because nothing says Filipino Christmas better than this Filipino native.

Since BER months are here and the holiday season has officially started, I thought I’ll u.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
<bWhat is Bibingka
Bibingka is a classic Filipino delicacy that’s especially popular during the Christmas season. Sold outside of churches during the nine-day Misa de Gallo, it’s commonly enjoyed after the mass as breakfast or as a midday snack with a cup of hot chocolate or salabat.

Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are first soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.

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