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Friday, February 3, 2012

Bibingka

The type of bibingka that went famous because of the Ilocanos is the Vigan Royal bibingka which is made from glutinous flour, margarine or butter, sugar, coconut cream, fresh milk and cheese. This resembles the tikoy more than the the usual bibingka that we buy during Christmas season when it comes to texture . It's gluey and smoother.


I first had a taste of this wonderful smooth gluey food when Corazon Lau (Cora), and Rose Garcia brought this as pasalubong for us when theycame back from a trip to Ilocos. That was some 10+ years ago. That's the best part of having co - teachers from different parts of the Philippines, aside from gaining friends, you are also enriching your knowledge on cultures and traditions. These two wonderful women made me crave for this delicacy that everytime we go there now, we would always go to Tongson's Royal Bibingka. It is easy to find the delicacy shop which also sells chichacorns (I remember how my tatay + loved chichacorns. He would usually put this in an empty canister of pringles!!! He would also bring this to his friends for pulutan purposes.). The store is located along Kalye Crisologo...actually, just before you go to the native product stores. Now, Marsha's Delicacies is also making a big name because of this bibingka.


Try this easy recipe and enjoy!!!

Ingredients:
2 C glutinous rice flour
1 C canned coconut cream
1/2 C fresh milk
5 egg yolks
1 C sugar
grated cheese for toppings
1/4 cup margarine for toppings and coating

Procedure:
  1. Mix the glutinous flour with the sugar in a bowl. Whisk in the milk and coconut cream until smooth.
  2. Add the egg yolks and continue to whisk until well blended.
  3. Coat the molds with margarine.
  4. Spoon batter about 3/4 of the size of the muffin molds and then cover with aluminum foil.
  5. Bake in 350 - 375 F or 180 C if using fan forced oven for 20 minutes.
  6. Remove the cover of the half cooked bibingka and then sprinkle cheese and sugar on top of each bibingka.
  7. Cover the molds with the aluminum foil again. Put the bibingka back to the oven and bake for another 25 - 30 minutes.
  8. Remove the aluminum foil cover during the final 10 minutes of baking and brush 3x with margarine at different interval.
Note: You can also use the kakang gata from the freshly squeezed coconut. It is also better to use silicon molds in baking this bibingka (which I hope to get soon). I also used caster sugar instead of the ordinary white sugar to make the bibingka smoother.

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