{"id":10876,"date":"2021-11-23T06:27:00","date_gmt":"2021-11-23T14:27:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=10876"},"modified":"2024-12-10T07:05:33","modified_gmt":"2024-12-10T15:05:33","slug":"bibingka","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/bibingka\/","title":{"rendered":"Bibingka"},"content":{"rendered":"\n

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

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\"Bibingkang
Bibingka<\/figcaption><\/figure><\/div>\n\n\n

Since the BER months are here and the holiday season has officially started, I thought I'd update my bibingka post with new photos and cooking tips. Nothing says Filipino Christmas better than this Filipino native cake, right? Except, maybe, the festive cathedral window gelatin<\/a> or layered crema de fruta cake<\/a>.<\/p>\n\n\n\n

I spent part of this week testing various recipes and trying to develop a traditional version made from galapong. However, after going through enough rice grains to feed a nation in my experiments, I realized the easiest way to make bibingka at home is to use rice flour.<\/p>\n\n\n\n

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!<\/p>\n\n\n

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\"baked<\/figure><\/div>\n\n\n

What is Bibingka<\/h2>\n\n\n\n

Bibingka is a classic Filipino delicacy that's especially popular during Christmas. Sold outside 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<\/a> or salabat<\/em>.<\/p>\n\n\n\n

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

The resulting rice dough is combined with water or coconut milk to form a batter and baked in a banana-lined terra cotta pot until set and nicely charred. These specialized clay pots function like an oven, using hot coals positioned on top and bottom as heat sources.<\/p>\n\n\n\n

The Ilocos region has its version called Royal Bibingka<\/a>. It's made with glutinous rice flour, coconut milk, eggs, and cheese, giving it a soft and chewy texture similar to mochi.<\/p>\n\n\n\n

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Ingredient notes<\/h2>\n\n\n\n
\"rice<\/figure>\n\n\n\n