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Bibingka: A Filipino Delight

  • Marlon Mata
  • February 15, 2011

For many Filipinos, eating bibingka is part of culture as well as self-indulgence. Whether it’s for breakfast or snack, eating bibingka is sure to be a filling treat. Have a bite of this delicious golden pastry, take a sip of your favorite coffee or chocolate and feel the creamy goodness of such a dish. You won’t be disappointed at all.

By the way, I’m breaking pattern in this case. The recipe for this dish doesn’t come from my dad (he’s got no idea how this is done). This is a recipe from the “Recipes from the Philippines”cookbook, from its 1973 edition.

Bibingka: A Filipino DelightBibingka Especial, one of these Bibingka variations which originally came from “Recipes of the Philippines”by Enriqueta David-Perez, 1973 printed edition:

Ingredients:
1 cup thick galapong (rice for bibingka)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated coconut

Directions:
To make galapong (rice for bibingka):
1. Soak rice in equal amounts of water overnight or a minimum of 4 hours.
2. Grind in a food processor or meat grinder starting with a small quantity, adding soaked rice little by little until it produces the consistency of light dough.
3. Let stand until the next day

For the bibingka:
1. Add sugar to the galapong.
2. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.
3. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).
4. Cover each baking dish with a galvanized iron sheet with live embers on it (or bake in a pre-heated hot oven (375 F) until golden brown).
5. When almost cooked, sprinkle grated cheese and sugar on top of each” and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

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