Bibingka is one of the various rice cakes in the Philippines. This is made with rice which has been finely grounded into flour. Mixed with a few ingredients, the batter is poured into clay or tin pans lined with banana leaves. These are then baked on top small clay/tin stoves filled with live coal. Tins with more live coals will also be placed to cover the batter-filled pans cooking the rice cake simultaneously from top and bottom. In a few minutes the batter will magically transform into a fluffy, soft, steamy hot bibingka. Slices of white cheese and salted duck eggs are sometimes placed on top of the batter halfway in the baking time for a savory contrast to the bibingka. Some like their bibingka with freshly shaved coconut meat....for me, just load it with butter please.
What's it made of:
1 c rice flour (not the sweet/ glutinous kind)
1 tblsp baking powder
pinch of salt
1/2 c sugar
3 eggs, beaten
1/2 c milk
1/2 c water
6 tbsp melted butter
Topping:
thin slices of white cheese or any mild cheese
slices of salted duck egg
How it's done:
1. Pre-heat oven to 375 degrees.
2. Mix all ingredients until well blended.
3. Line muffin pan with banana leaves.
4. Pour batter into muffin pan half-full.
5. Bake for 10-15 mins. Halfway through the baking time put on the toppings.
6. Serve warm smeared with butter.
What's it made of:
1 c rice flour (not the sweet/ glutinous kind)
1 tblsp baking powder
pinch of salt
1/2 c sugar
3 eggs, beaten
1/2 c milk
1/2 c water
6 tbsp melted butter
Topping:
thin slices of white cheese or any mild cheese
slices of salted duck egg
How it's done:
1. Pre-heat oven to 375 degrees.
2. Mix all ingredients until well blended.
3. Line muffin pan with banana leaves.
4. Pour batter into muffin pan half-full.
5. Bake for 10-15 mins. Halfway through the baking time put on the toppings.
6. Serve warm smeared with butter.
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