Bibingka is a type of rice cake in Pagsanghan usually eaten during the Christmas season. It is traditionally cooked in clay pots lined with banana leaves.
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, and popular recipes include mochi flour. 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.

Here is the procedure in doing bibingka
First Combine rice flour, baking powder, and salt then mix well. Set aside.
After that the Cream butter then gradually put-in sugar while whisking. Then Add the eggs then whisk until every ingredient is well incorporated.
Next,Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
Then the Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.After that Arrange the pre-cut banana leaf on a cake pan or baking pan. Then Pour the mixture on the pan And Bake for 15 minutes then Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).After that Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.Then Remove from the oven and let cool.Then Brush it with butter and sprinkle some sugar on top. You can also top this with grated coconut then Serve. In that you can enjoy bibingka in very affordable price.
BER months is BIBINGKA months.
#bibingka #thefoodgroup #foodie #bermonths

Author: LILIAN CASTILLO

Process in making Bibingka: https://m.youtube.com/watch?v=rJwHZ3GrTC0