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Native Bibingka


There are two types of bingka I've grown up with.


First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad.


But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon.
Flat bingka from Mohon
And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round.


This is what we refer to a puto-bingka as it looks and taste like toasted puto.

Here's a sample recipe of this Puto-Bingka

Ingredients
  • 1 and 1/2 cups Rice flour
  • 1 cup coconut milk
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 2 eggs
  • 1/4 cup evaporated milk
  • 1/2 cup softened butter (reserve 1/4 cup for brushing)
  • 1 cup Grated coconut (or more)
  • Banana leaves



How to make Bingka
  1. Combine butter and sugar together then add the eggs.
  2. Gradually add the rice flour and baking powder.
  3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
  4. Brush banana leaves with butter then place them in individual molds
  5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has strips of coconut
  6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
  7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
  8. Remove from oven and brush with more butter if desired.
No matter what your preference is, simple or the likes of having salted egg and more, bibingka is still among the most popular Filipino kakanin.
Also try this >>> PUTO RECIPE ðŸ’š


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