Philippine cuisine is very different from other countries. It has been influenced by Spain, China and other countries. But there are some food that are distinctly Filipino. One of them are the 'kakanins' or desserts made with rice or rice flour. Among the kakanin that is special and famous during Christmas season is bibingka. It is commonly sold by street vendors outside the church after early morning mass or 'simbang gabi'. It is cooked over a charcoal, on a container lined with banana leaf, which gives it a distinct flavor.
Bibingka is originally from the Philippines. Although historians claim that it has Chinese influence on it because of the word 'bi' which is Chinese for rice. There is another dessert from India, which is similar in name, called 'bebinca', although they are different since bebinca is a pudding and doesn't have rice on it.
I experimented on bibingka a long time ago. But instead of cooking it with pre-heated coals, I baked it instead. It didn't have the distinct taste of 'grilled' bibingka but it wasn't too bad. Below is my recipe for bibingka, or baked rice cake.
Ingredients
1 cup rice flour
1 cup sugar
1 cup coconut milk
1/4 cup 2% milk
2 1/2 tsp baking powder
1/4 cup butter
3 pcs brown eggs
1/8 tsp salt
1/2 cup cheddar cheese
Banana leaf
Baking pan
Procedure
In a bowl, combine rice flour, sugar, salt and baking powder. Add in butter and eggs. Mix thoroughly. Add coconut milk and 2% milk. Wisk for a few minutes.
Pre heat oven to 350°F. Place banana leaf on the baking pan. Pour in the mixture. Bake for 40 minutes. Sprinkle the cheese in top. Bake for another 10 minutes or until top is golden brown.
Optional: you can add sliced salted egg on top. I didn't put one because I wasn't able to buy one from the store. Lol
Bibingka is another option whenever you want to make some Filipino dessert. Have fun experimenting on it!
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