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.

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Posted: April 6th, 2009 under Baking Recipes, Bibingka.
Comments: 8

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)

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Posted: December 7th, 2008 under Baking Recipes, Bibingka.
Comments: 13