Royal Bibingka is not your regular bibingka. It is a popular rice cake that originated from Vigan, Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but it is a different piece of goodness that should not be ignored. It took me awhile to get the exact […]
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Simple Bibingkang Malagkit is the same good sticky rice treat enjoyed by Filipinos, except that this version is prepared in a simpler way — and it does not require too much stirring. As described above, I am sharing another Bibingkang Malagkit recipe that is as good as the first one, but this won’t give your […]
Are you a fan of rice cakes? If you liked biko and suman, then you will love this sticky rice cake recipe called Bibingkang Malagkit. This might sound like the delicious bibingka sold during simbang gabi, but it is totally different. This is more of a modified biko, in my opinion. Bibingkang Malagkit can be […]
Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”.
The traditional way of cooking Bibingka is unique and quite time consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay oven known as “Bibingka oven” is needed to bake this rice cake. The clay pot is placed between the layers of the Bibingka oven and lit charcoals (locally known as “uling”) are placed below and above the clay pot to evenly cook the mixture.
The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots around and it is impossible to find Bibingka ovens in you local Home Depot, we’ll be using ordinary cake pans and our kitchen oven instead. As for the galapong, I’ll try to feature another recipe variation in the future using that. For now, we’ll settle for an alternative ingredient that needs no preparation at all – rice flour.
We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian or Pinoy store in your area. If in case you are having a hard time distinguishing between the two (since most of the labels are written in Chinese), always remember that the package with the red print is the ordinary rice flour while glutinous rice flour is printed green.
Our family make sure to cook paella during the holidays. This delicious seafood paella was prepared by my wife, Dey. I know that sometimes pictures might be intimidating, but we are confident that with a little practice and having all the ingredients available, you too can create this gastronomic masterpiece. This seafood paella was served […]
The Filipino Christmas tradition won’t be complete without Noche Buena (Christmas Eve Dinner). During this special meal, families and friends gather together to share a delightful meal and wish everyone a Joyous Christmas. The dishes served usually comes from the Family’s Christmas Recipe collection, or they can be something special and only prepared once a year.
Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,
I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.
Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.