How to keep your Bibingka simple and classic
MANILA, Philippines — Through the years, the Bibingka, or rice cake that is most closely associated with Christmas, has undergone quite a lot of transformation.
From its simple OG recipe, it now comes in various loaded forms, with toppings or add-ons, such as Leche Flan, marshmallows, chocolate chips, and candy sprinkles to go with the usual salted egg, cheese, butter, freshly grated coconut, and Muscovado sugar.
But what’s important is to make a really good Bibingka base, so that even when you keep it simple and classic, it can stand on its own.
Chef Greggie Mercado shows how to cook a simple and classic Bibingka that is sure to please the palate, as chef did for a recent Peotraco demo featuring holiday flavors.
Classic Bibingka
Ingredients:
1 1/2 cup Peotraco Rice Flour
1/2 cup Peotraco Glutinous Rice Flour
1/2 cup Peotraco Caster Sugar
1 tbsp. baking powder
1 tsp. salt
5 eggs
1 400-ml, can coconut milk
3 tbsps. melted margarine or butter
Cheese for topping
Salted egg, cut into thin wedges
Peotraco Muscovado
Grated coconut
Procedure:
1. Prepare all of the ingredients, pre-heat the oven to 170°C.
2. In a bowl, mix together Peotraco Rice Flour, Peotraco Glutinous Rice Flour, Caster Sugar, baking powder, and salt. Set aside.
3. In another bowl, mix together melted butter, eggs and coconut milk.
4. Combine the dry and wet ingredients together using a wire whisk. Do not overmix the batter.
5. Line ensaymada molders with banana leaves, measure 1/2 cup batter and pour into each molder, and top with cheese and salted egg.
6. Bake in preheated oven for 20 to 25 minutes.
7. Serve with Peotraco Muscovado sugar, butter and grated coconut.
*Yield: 8 to 10 pieces.
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