Bibingka or native rice cake is another Filipino favorite especially during Christmas season (though these are available in almost any part of the archipelago, anytime of the year). Cooking bibingka is unique from other native rice delicacies. It is cook with burning coals below and on top of it.

Ingredients

2 cups thick uncooked rice
1/2 cup white sugar

2 cups water
2 tablespoons. baking powder
2 tablespoons. melted butter
4 tablespoons. sugar for topping
3 eggs, well-beaten
1 cup thick coconut milk
4 tablespoons. grated cheese

1 pc salted duck’s eggs

1 sheet banana leaf

Preparation:

A. Cooking it Traditional Way

1. Soak rice in equal amounts of water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside and let stand until the next day at room temperature.

2. Add sugar to the galapong.

3. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.

4. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).

5. Cover each baking dish with a galvanized iron sheet with live embers on it.

6. When almost cooked, sprinkle grated cheese, Slice duck's egg and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular rice.

B. Modern- Oven Style

Follow Steps 1 to 3, Preheat oven to 180⁰C (350⁰F).Wilt banana leaves by passing over an flame for several seconds. Line two small baking dishes, or heatproof pans, about 20 cm (8 in) in diameter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese, duck's egg, and dashed of sugar on top. Bake for about 20mins or until a fork inserted in the center comes out clean. Serve hot with grated coconut.

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