Recipess

PRINT Print
x

Share

Aug 30, 2009
Add to Bookmark


Bibingka

By: Gene Gonzalez


Bibingka

Because making it seems like a complicated process, bibingka is more often store-bought than homemade. But Gonzalez’s foolproof recipe using supermarket-bought ingredients makes it possible for us to bake and enjoy this fluffy cake at Christmas or any ordinary day.

RELATED:
Leftover Puto Bumbong and Bibingka,
Easy Bibingka, Bibingka Muffins


Makes
about 8 cakes Prep Time 20 minutes, plus 24 hours resting time
Cooking Time
25 minutes

 

200 grams instant gata powder
      (For homemade gata, click
        How to Make Kakang Gata)
2 1/2 cups all-purpose flour
3/4 teaspoon instant yeast
10 tablespoons baking powder
1 1/4 cups of water
2 1/2 cups rice flour
2 1/2 cups glutinous rice flour
3 3/4 cups white sugar
2 1/2 cups milk

 

1  In a bowl, mix instant gata powder, all-purpose flour, instant yeast, and baking powder. Set aside.

2  Mix water with rice flour in a bowl and with glutinous rice flour in another bowl. Combine flour mixtures together with white sugar and milk in a mixing bowl and whisk with a mixer until well incorporated.

3  Add the mixed dry ingredients and mix until combined. Strain mixture into a mixing bowl then return batter to the mixer and whisk again for a few minutes to incorporate more air. Transfer batter to a covered container and let it rest inside the refrigerator for 24 hours.

4  Prepare the bibingka oven— palayok (a claypot gadget) available in wet markets—by lining the clay pan with banana leaf and putting live coals underneath and above the oven.

To cook bibingka, get 1 cup of the refrigerated batter and place into a stainless bowl with 2 whole eggs.

6  Whisk mixture 50 times (to incorporate more air) then pour into the banana leaf-lined bibingka clay pan. Bake until halfcooked. Lift the cover of the bibingka oven then arrange sliced salted egg and sliced white cheese on top of the cake.

Top with grated cheddar cheese or queso de bola. Continue cooking until done. Lift with a metal spatula and transfer to serving dish. Brush with butter before serving. 

 

 Photography by David Hanson  | Food Styling by Gene Gonzalez of CACS | Prop Styling by Sharlene Tan Props from Rustan’s Department Store




You may also like these Recipes

 

PRINT Print
x

Share


COMMENTS
Username
Email Address
Website
Comment
 
 
NOTE: Yummy.ph is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
Filter comments by:
  • jane Nov 05 2009 @ 01:24pm Report Abuse
       
    Hi! same question here! how many cups of coconut milk will I use instead of gata powder? and is Instant Yeast same as Quick-rise Yeast? Thanks!
  • sandra solis Oct 17 2009 @ 12:46pm Report Abuse
       
    hi, im so glad that you are now in the net...what if i use kakang gata instead of gata powder? what is the measurement of the coconut milk for this bibingka recipe?
Filter comments by:
1 to 2 of 2
 

Poll

What is your favorite Pinoy dish?




VIEW RESULT»
PREVIOUS POLLS
YUMMY'S SEPTEMBER 2014 Issue

Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!