Bibingka Recipe - Foxy Folksy (2024)

FAQs

What is the English name for bibingka? ›

Bibingka (/bɪˈbiːŋkɑː/; bi-BEENG-kah) commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the Christmas season.

Bibingka belongs under the umbrella of kakanin, a category of indigenous sweets composed entirely of rice-based snacks, like biko. It's is traditionally made from slightly sour galapong (ground fermented sticky rice), coconut milk, water, and sugar.

The shared origins of bibingka from the Philippines and Indonesia is widely acknowledged. Especially given that the Indonesian bibingka is from Eastern Indonesia , the regions closest to the Philippines with the most closely related cultures.

Galapong meanwhile is not exactly rice flour such as the dry versions you'll find in the stores but it is rice that is ground up after being soaked. This is because it's commonly fermented. It begins with rice, soaked overnight to soften the grains. This is then ground and made into a batter for the kakanin.

The Tagalog word for "cake" is "keyk." The Tagalog word for “cake” (the one with bread and icing) is “pan de krema” or “pan de crema” where pan refers to the bread and the crema refers to the icing made from whipped cream.

The Portuguese version looks like the Filipino's sapin-sapin or layered pudding. Bibingka is a rice cake made from baking glutinous rice. See the difference? Also, the Indian bebinca uses coconut milk which is an ingredient for bibingka.

MANILA, Philippines – Another year, another Taste Atlas list! For 2023, bibingka has made it yet again on the Best Cakes in the World list, landing in 16th place out of 50 international contenders. The well-loved Filipino kakanin moves down three spots from last year's 13th ranking.

The bibingka is set to break Korea's record in the “Guinness Book of World Records” for the biggest rice cake. Mandaue City's rice cake is 182 square meters in area with a diameter of 50 feet and thickness of three inches.

In the Philippines. Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo) and, therefore, it is commonly found sold near the vicinity of churches.

Bibingka is often served warmed up with some butter on top and enjoyed with coffee either in the morning or mid-afternoon. It's delicious as a plain cake for everyday consumption, but for special occasions, it's topped with extra cheese and some salted duck eggs, too.

What is the uniqueness of bibingka? ›

Its unique taste comes from the delicate interplay between the sweet rice cake, the intense creaminess of the coconut milk cheese and gamishes, and the subtle saltiness of the eggs. My grandma grew up in the Philippines, a country known for its rich and diverse culinary traditions.

Buko bibingka, a native delicacy made with love and hospitability Region 4A News | Department of Trade and Industry Philippines.

Glutinous rice flour can be swapped with other great alternatives, such as arrowroot flour, sorghum flour, and almond flour. Generally, you can also use rice flour, but the results will not be as sticky and chewy as glutinous rice flour.

Tangyuan – Sweet Rice Balls

It is a ball shape food made by glutinous rice flour. The shape and the pronunciation of tangyuan symbolize being together with your beloved one and family reunion. The lucky saying of eating tangyuan is团团圆圆 (Tuántuán yuányuán/ 'group-group round-round'): Happy (family) reunion!

The fermentation of the whole-rice flour might increase fiber solubility due to enzyme reactions on the cell wall structure [8,20].

Like bibingka and puto bumbong, sapin sapin is another rice cake traditionally prepared during special occasions and holidays. Made with glutinous rice flour, this dessert that doubles as a snack has a distinct chewy texture like most rice cakes in the Philippines.

Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste.

Suman, or budbud, is an elongated rice cake originating in the Philippines.

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines.