Special Bibingka

pinoyfoodblog.com/baking-recipes/special-bibingka/

Noemi Lardizabal-Dado August 12, 2010

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I already wrote before on the history of
Bibingka in my mom’s bake shop.
Mom, my sister and I often helped with
the experiments to come out with the
best bibingka recipe. Here is Bibingka
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 (see procedure

on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I’m more
partial to using goat cheese and salted duck’s eggs)

To make galapong bigas:

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 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.

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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.

Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make
the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular rice.

Related Posts:
Cassava Cake Special
Bico Recipe with Latik
Paella, Filipino Style for Christmas or Noche Buena
Kiam Pung: Chinese traditional salted rice with mustard
Maruya or Banana Fritters
Suman sa Ibus- Sticky Rice in Coconut Leaves

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