Bibingka Recipe: Bibingka Royal

Apr 06

bibingkaMommy used the book, “Recipes of the Philippines,” compiled and edited by Enriqueta David-Perez as her guide for making her Bibingka recipes. Bibingka reminds me of those early bakeshop days in the early 1970’s when my sister and I had to help grind the rice into “galapong” and dump them into clean plastic pails, knowing (by smell) the difference between fresh and rancid galapong. Mommy also taught us how to pre-mix the “secret” part of the recipe (the combination of dry ingredients) which was stored in plastic bags at the locked stockroom in the “dirty kitchen.”

Mommy was also one of the first advocates of ALMEDAH Food Machineries Corporation since the famous inventor himself, Benjamin Almeda Sr., taught Mommy how to use his bibingka machines. I used to accompany Mommy whenever she visited Mr. Almeda in Manila.

The Sally’s Bake Shop Counter at Cebu Foodarama was the initial testing ground of the hot-off-the-machine Bibingka. So you see, we can be very proud that we were early innovators in Cebu’s bakeshop industry.

My brother, Oscar picked up the Bibingka habit many years ago for his “Oca’s Lechon Manok” business. Pamping, his trusted right-hand, practically knows the Mandaue-style Bibingka that I love — with its honest-to-goodness coconut-ty richness. He had also visited the Almeda family and apparently, bought a lot of bibingka machines.

Before he passed away, Oscar asked Lorna if I could re-introduce the Almeda’s Bibingka Machine in the US. Lorna hasn’t found the time to visit them. Maybe, this time, we’ll pick up the ‘Bibingka” habit. I don’t know if my sister and I will eventually own a bibingka machine — to honor Mom and Oscar. Who knows what magical recipes we can churn from this.

Here is the recipe that Mommy based her own Bibingka recipe. You can experiment it right at your home kitchen just so can configure it to your taste.

3 eggs
3/4 cups sugar
1-1/4 cups coconut milk
2 cups all-purpose flour
4 tsps. baking powder
melted margarine, almost at room temperature (as long as it doesn’t solidify)
grated cheese

1. Beat the eggs well until light and creamy.

2. Dissolve the sugar in 1/2 of the coconut milk.

3. Mix and sift dry ingredients and add by spoonfuls to sugar and coconut milk mixture.

4. Add the rest of the coconut milk alternately with the dry ingredients, starting with the dry ingredients, and ending with the dry ingredients. Beat well. Add the well-beaten eggs and melted margarine.

5. Line four small round pans with banana leaves. Pour mixture into pans, spreading it thin and evenly.

6. Bake in a pre-heated hot oven (375 F). When cooked, brush the top with butter and sprinkle with grated cheese and sugar. Serve with grated coconut.

Watch out for future Bibingka recipes such as Bibingka Especial, Bibingkang Malagkit, Bibingka Pinipig, Bibingkang Galapong.

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Noemi Lardizabal-Dado (371 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.


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  • Helen

    What’s the oven temp to set when you bake the bibingka?

  • http://babyrambutan.net stel

    hi! this sounds really delicious…how hot should the oven be? i can’t wait to try. thanks a lot.

  • http://thefamilykusina.blogspot.com Kristine Kahl

    What temperature should the oven be preheated to? And if I don’t have banana leaves on hand, would it be alright to not wrap the bibingka batter?

  • noemi

    The temperature is 375F

  • http://n/a Cheryl R. Dela Cruz

    your site really offers a good help to all who are interested in cooking. i really love your contribution, its worth an effort. thank you for sharing your gift and more power. hope to browse more recipes then

  • gerry riguera

    i cannot figure it out the taste of this bibingka with an all purpose flour. the traditional ingredient is a sweet rice flour.

  • http://friendtser TiM2x

    wow ang sarah…hehehehehehe mra ug nka tilaw…?

  • http://komikero.animeandmanga.net line

    this looks delicious…yummy..

  • antonia Caliboso

    what kind of cheese? cheddar? mozarella?

  • Severina B

    I would go with cheddar for stronger flavor to complement the bibingka

  • Jeric beltran

    Ayoko ng matamis

  • joy abaja

    this is oven baked? can we cook this the traditional way?

    do you know where can we buy the equipment

  • norie

    electric mixer ba o spatula ang gagamitin sa paghalo ng mga ingredients? sorry sa pangtatanong kasi minsan iba ang kalalabasan kapag electric mixer, minsan naman kapag spatula, tulad ng cupcakes eh malambot ang kalalabasan…..

  • jackie

    what is the exact measurement of melted margarine to be mix with well beaten eggs?

  • daireen umali

    Wow any Sarap naman nyan?