Pinoy Food | Free Filipino Food Recipes » Bibingka

Special Bibingka

noemi — Thu, 12 Aug 2010 01:04:55 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. 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.

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.——————

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Bibingkang Galapong

noemi — Sun, 31 Jan 2010 23:25:41 +0000

Dear readers,

During one of my trips to National Book Store in the Philippines, I saw Tita Mimi’s cookbook for sale. I just had to grab it! Here’s her version of the Bibingka recipes. It’s a good idea to check the proportions of the ingredients that are used in the several versions that I’m presenting here so we can come up with our own unique signature Bibingka recipe.”

4 eggs, well-beaten
1 cup sugar
2 cups rice flour
1/2 tsp. salt
2 cups coconut milk (2nd or more presses; see separate recipe)
1/4 cup melted margarine
2 tbsps. baking powder
1/4 cup coco cream (first press)
1/4 cup sugar for topping

1. Add sugar to beaten eggs.

2. Combine salt and rice flour; add to egg mixture.

3. Add melted margarine and baking powder.

4. Pour into banana-leaf lined mold.

My sister’s note: Tita Mimi assumes we know that the banana leaves have to be wilted, that is, passed over an open flame on the stove top.

5. Bake in 375 degree Fahrenheit oven.

6. Brush top with coco cream and sugar; bake until golden crust is formed.

note: Tita Mimi doesn’t say when to take out the bibingka to brush the top with the coco cream and sugar. I would assume that this is done when the bibingka is 3/4’s done (so the batter doesn’t flop). We would have to experiment on time frames.

7. Makes 3 large bibingkas.——————

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Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping)

noemi — Fri, 10 Jul 2009 13:02:12 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I had the original Filipino recipe for Cassava Cake but my overseas readers often want the equivalent measurements to use in America. Here is Cassava Cake with Egg Topping recipe often called Bibingkang Kamoteng Kahoy originally from Filipino Guardian’s Gourmet’s Kitchen cloumn which my sister and I innovated a bit.

Ingredients

2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract

Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk

Directions

1. Preheat oven to 325 C

2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.

3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or better yet with banana leaves.

4. Pour the mixed ingredients (in number 2) onto the pyrex dish.

5. Bake at 325 C for 25 to 35 minutes. You will know it is done when the top solidifies.

6. Remove from oven.

7. Spread the topping on top. (see above mixture)

8. Bake an additional 10 more minutes until the topping thickens.

9. Remove from oven. Cool.

Preparing Cassava

If you are in the Philippines and use fresh cassava. Peel the cassava and wash. Grate Finely. Squeeze to extract juice and set aside.——————

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Bibingka Recipe: Bibingka Royal

noemi — Sun, 05 Apr 2009 16:09:18 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Mommy 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 ktichen 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.——————

You might also want to visit my daughter’s ukay-ukay store at ukaymanila.com and her Fashion and Makeup blog.

Thanks for visiting….Noemi Lardizabal-Dado

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