Skip to main content

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


Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...