Luto-Luto: Bibingka

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 BIBINGKA

Does not taste quite like home, but enough to satisfy a craving. I am still in search of an easy Bibingka recipe... the Bibingka from Capiz or Iloilo that we usually eat during Simbang Gabi. Kay mas namit gid ya ang halin sa probinsiya. 



INGREDIENTS

PROCESS

8 oz. cream cheese

1.    Cream in large (deep) bowl.

2 cups sugar

3 eggs, beaten

2.    Stir-in bowl one-at-a-time.

3 ½ cups (1 lb.) sweet rice flour or glutinous rice

3.    Mix-in ingredients one-at-a-time.

4.    Stir until smooth.

1 tbsp. baking powder

½ cup butter, melted

1 tbsp. vanilla

15 oz. coconut cream

1 cup milk

8 oz. can crushed pineapple, undrained

Depending how quick you are in prepping #’s 1-4 above, this may be the time to preheat oven to 350°F.

Banana Leaves are optional, but it gives a more authentic and yummier smell.

Thaw in microwave in 30-second increments.

Lay out banana leaves at bottom of baking pan. The more pans you use, the thinner the product will come out.

Prepare Topping:

¼ cup brown sugar

2 tbsp. sugar

Mix well.

OPTIONAL: Coconut Flakes or better yet, fresh young coconut strips (find it in freezer aisle of Filipino supermarkets - including thawing time)

5.    Put mixture above on top of banana leaves on baking pan.

6.    Top with prepared topping. (Depending on your stove, I actually put the toppings and after about 30 minutes.)

7.    OPTIONAL: Sprinkle with coconut flakes.

 

8.    Bake for 1 hour. (If your oven has a roasting function, roast for about 3-5 minutes to give you that Bibingka "semi-burnt" top and crunch.) 

9.    Allow to cool.

10.OPTIONAL: Slice bibingka using kitchen scissors so the banana leaves stay intact. Do NOT eat the banana leaves. 

STORAGE: Store in airtight container and store in room temperature for up to 2 days.

SARAP J