A. Bibingka Batter
- 1 cup rice
- 1 cup water
- 1/2 cup refined sugar
- 2 tsp baking powder
- 2 tbsp melted butter
- 3 eggs, beaten
- 1 cup thick coconut milk
- mixing bowl
- wooden ladle
- Soak one cup of rice in one cup of water overnight.
- Drain water from the soaked rice.
- Produce rice flour by grinding the rice softened by soaking, in a rice grinder.
- If you don’t have a grinder, you can have the rice ground in the public market.
- Any stall selling galapong will have a rice grinder.
- Once the rice flour is ready, mix it with sugar.
- Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.
- Mix the rice flour mixture thoroughly.
- This will serve as the bibingka batter.
B. Cooking Bibingka
Servings: 2 -4 whole medium-sized bibingka or rice cake.
- bibingka batter
- 4-5 salted eggs
- 1 packet white cheese
- grated coconut
- mixing bowl
- ladle or deep-cupped spoon
- a pair of tongs
- rice caked mold (hulmahan)
- improvised basin for live coals
- firewood coals
- banana leaves
- turner for frying or toasting
- measuring cup
- Put some coal in the improvised basin made of a piece of G.I. sheet or tin.Make the coals red hot.Set aside first.
- Line the rice cake mold in a piece of banana leaf.
- Put one cup of rice batter into the mold.
- Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.
- Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter.
- The rice cake should be cooked in this manner: with live coals under and over the mold containing it.
- Cook for 10 minutes or until the upper skin or the batter turns golden brown.
- Once cooked remove bibingka from the stove and transfer bibingka on a plate.
- Serve bibingka with grated coconut on the side.
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