Comments on: Special Bibingka

By: Josua

Josua — Sat, 10 Oct 2009 23:40:18 +0000

Tuba is used as alternative to baking in our place but too much tuba will give the bibingka a not so nice smell.

Old folks here just “estimates” the tuba that’s why sometimes they put too much tuba, especially if they drink tuba first before cooking
Josua´s last blog ..Maja Blanca Maiz (corn)

By: Jan

Jan — Sun, 13 Sep 2009 17:13:13 +0000

I heard from old folks before that one of the ingredients of native bibingka, especially those baked & sold in far flung barangays in the philippines, is the “tuba” – a fresh Tuba is sweet and not intoxicating, unless it is or has been fermented- as the main leavening agent and not the baking powder. I guess this is the reason, plus the native way of baking in earthen ovens where firewoods are used thus creating a signature tatse & smell, that makes it difficult to duplicate now-a-days.
In the meantime, I’m gonna try ur recipe ‘coz I think its pretty close to the old way of making it, especially using the galapong. cheers!

By: redtagblogger

redtagblogger — Tue, 18 Aug 2009 02:00:26 +0000

hi,

i’d like to know how you can make the bibingka softer just like with bibingkinitan bibingka available in malls?

thanks.

By: noemi

noemi — Wed, 20 May 2009 11:16:48 +0000

1. Yes the non-sticky version rice will do

2. Yes ordinary rice

3. You can use traditional oven. Bake in a pre-heated hot oven (375 F). Just watch until the top reaches golden brown. Sorry forgot how many minutes.

happy baking!

By: Bianca del Gallego

Bianca del Gallego — Wed, 20 May 2009 10:27:29 +0000

Hi there, my friends and I are having Filipino breakfast this weekend and I am making the brave attempt to make try this special bibingka recipe. I have a few questions below

1) rice flour – this is about the only rice flour I could find in London – http://www.thai-food-online.co.uk/shopping/shopexd.asp?id=142&bc=no. This is the non-sticky version. Would this be suitable?

2) “Rice” for galapong bigas – is this ordinary rice?

3) Could I use a regular oven rather than a traditional clay pot?

Bianca

By: noemi

noemi — Wed, 04 Mar 2009 13:31:46 +0000

you can remove the baking powder. The galapong bigas aids in the rising of the rice cakes.

By: Maria

Maria — Wed, 11 Feb 2009 19:10:12 +0000

I hope this is not too late to get a response. I’m sooo interested in making Filipino treats but I’m always stumped by the ingredients. What is galapong? is that sticky rice, or regular rice. I live in Canada and I was surprised to find a huge variety of rice available here because there are so many ethnic groups around. So choosing the right kind of rice would be helpful.

Also – i have to ask, why use baking powder as a leavener? What did our ancestors use before baking powder was invented?

I also plan to create a charcoal oven, – the kind with an earthen bottom and also a hot plate with charcoal on top. It’s kind of like a dutch oven.

Maria

By: Lita

Lita — Fri, 16 Jan 2009 14:45:09 +0000

Could you please add on how to cook this bibingka version in an oven with the degrees and number of minutes. Recipe looks good but these are things we need to know when we don’t have a bibingka machine.

By: thess yuson

thess yuson — Thu, 11 Dec 2008 13:09:09 +0000

thanks for the recipe,its real yummy! ganda ng blog mo, and more power to your site!

http://ofwfoodetc.blogspot.com/

By: thess yuson

thess yuson — Thu, 11 Dec 2008 13:03:08 +0000

hi, your using baking powder to this recipe to become fluffy.god bless!

http://ofwfoodetc.blogspot.com/