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    Bibingka is a type of rice cake from the Philippines traditionally eaten during Christmas. It originated from Chinese rice cakes and is similar to Indian bebinca, but is distinct from it. There are different varieties made from rice flour, glutinous rice flour, or cassava flour. Bibingka is a popular Christmas food sold outside of churches. It has a soft, spongy texture and slightly sweet taste, and is often topped with ingredients like butter, sugar, cheese or coconut. It is prepared through a time-consuming process of pouring rice flour batter onto heated banana leaves in a terra cotta container and cooking over coals.

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    Bibingka is a type of rice cake from the Philippines traditionally eaten during Christmas. It originated from Chinese rice cakes and is similar to Indian bebinca, but is distinct from it. There are different varieties made from rice flour, glutinous rice flour, or cassava flour. Bibingka is a popular Christmas food sold outside of churches. It has a soft, spongy texture and slightly sweet taste, and is often topped with ingredients like butter, sugar, cheese or coconut. It is prepared through a time-consuming process of pouring rice flour batter onto heated banana leaves in a terra cotta container and cooking over coals.

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    388 views2 pages

    Bibingka

    Uploaded by

    ochinang25gmail
    Bibingka is a type of rice cake from the Philippines traditionally eaten during Christmas. It originated from Chinese rice cakes and is similar to Indian bebinca, but is distinct from it. There are different varieties made from rice flour, glutinous rice flour, or cassava flour. Bibingka is a popular Christmas food sold outside of churches. It has a soft, spongy texture and slightly sweet taste, and is often topped with ingredients like butter, sugar, cheese or coconut. It is prepared through a time-consuming process of pouring rice flour batter onto heated banana leaves in a terra cotta container and cooking over coals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Bibingka is a type of rice cake from the Philippines traditionally eaten during the Christmas season.

    origins Despite the similarity in name, the Philippine bibingka is not the same as the Goan dessert called bebinca or bibik, which is a type of layered pudding and made with regular flour. According to the anthropologist E. Arsenio Manuel, bibingka, like biko (another Philippine dessert made from glutinous [1] rice), originated from the Chinese. The name comes from the Hokkien root word "bi" (, 'uncooked grain'). The common types of bibingka are listed below: Bibingka Galapong is the traditional form of bibingka made from rice flour. flour and water. Bibingkang Malagkit is made from glutinous rice flour.
    [3] [3]

    It was originally made simply with rice

    It is moist and is usually served sliced into square blocks.

    Cassava Bibingka is made from cassava flour. This type of bibingka resembles pudding the most. Bibingkang Mandaue (Mandaue-style Bibingka) are bibingka from Mandaue City, Philippines. It is traditionally made with tub (an alcoholic beverage made from Palm sap) which gives it a slightly acidic aftertaste. Nowadays, [4] the tub component is often substituted with yeast.

    Bibingka in Filipino culture


    Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto bumbong right after the Simbang [2] Gabi ('Midnight mass', the Filipino version of Misa de Gallo). They are sold outside of churches during Christmas season.

    Taste and texture


    Bibingka has a soft spongy texture similar to puto, another Philippine rice cake. It is eaten hot or warm and is slightly sweet with a taste very similar to rice pudding. The top and bottom surfaces (including the traditional banana leaf lining) are also usually charred, adding to the flavor.

    Preparation
    Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals. The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut. Other more uncommon toppings include pinipig (pounded immature rice grains), pineapple, and salted [2] duck eggs. A mixture of two or more of these toppings on a single bibingka are also common. Bibingka with sumptuous amounts of toppings (and ingredients) are sometimes called Bibingka Especial. More modern methods involve bibingka being baked in an actual oven inside a caldero or ordinary cake pans. The result lacks the distinctive smoky smell of charcoal but is otherwise the same, especially if banana leaves are also used to line it. Mass-producedbibingka in Philippine bakeries are also made using characteristic tin molds that give them a crenelated shape similar to large putoor puto mamon (cupcakes). Bibingka is best served hot. Large bibingka can be sliced (or torn) into several wedges and can serve 4 to 6 people.

    Bibingka
    Ingredients :
    o o o o o o o o o

    2 cups rice flour 1 cup light brown sugar 1 tbsp. baking powder 3 eggs, beaten 3 tbsp. unsalted butter, melted 1 can (400 mL) coconut milk 1 banana leaf (optional) 1 tbsp. unsalted butter, sliced

    2 tbsp. fresh (or frozen) grated coconut (Kitchen Measurements)

    Cooking Procedures : 1. Preheat oven to 325F (160C). Prepare a lightly greased 8 x 3 in. round baking pan. Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside. The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in. wide and 2-1/4 in. deep mini pan with 5 in. banana leaf (if using). 2. In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk; mix thoroughly. 3. Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in the center comes out clean). 4. Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut. 5. Serves 4 to 6

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