Bibingka Recipe - Foxy Folksy (2024)

FAQs

What is Royal Bibingka made of? ›

Royal Bibingka has roots in Vigan, Ilocos Sur in the Philippines. Traditionally it is made in small portions like a cupcake and made with ground sweet sticky rice, coconut milk and eggs. Then it is topped with butter and a sprinkle of cheese. Much like a cassava cake.

Aside from the name, both cakes are cooked with heat on top and bottom. But unlike the Philippine bibingka, the Goa bebinca is a layered dessert wherein each layer must be cooked first before the next one is added (like the way we cook our sapin-sapin). Their bebinca is made with flour instead of glutinous rice.

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.

noun. bi·​bing·​ka bē-ˈbiŋ-kə : a Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves.

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.

Bibingka (bee-bing-ka) is a simple Filipino cake made with rice, butter, eggs, sugar and coconut milk and topped with cheese, salted duck egg and grated coconut. Glutinous rice flour is more commonly used today but traditionally, rice was soaked overnight and ground.

There is no written record on how bibingka and puto bumbong came to be most associated with the Christmas season. However, in the article, culinary maven Glenda Barretto noted that the farmers needed to consume something quick and convenient. Originally, these rice cakes were enjoyed with salabat (ginger tea).

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.

The origins of bibingka are vast. Some say that it came from Indonesia while some believe it came from India. In fact, the Indians call their version of this dessert as “Bebinca” or “Bibik”. Some also believe that the Portuguese brought this dessert from Goa.

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 smell of bibingka? ›

It's more about the aroma of bibingka cooking, that unmistakable smell of charcoal smoke, from two layers of glowing orange embers, between which the rice cake is baking.

Bibingka Galapong is the traditional form of bibingka made from rice flour. It was originally made simply with rice flour and water. Bibingkang Malagkit is made from glutinous rice flour. It is moist and is usually served sliced into square blocks.

Influenced by the Indians or sepoys, natives of Cainta learned to make bebinca, a traditional Indian pudding. Cainta's own pudding is now called the bibingka, it is a renowned delicacy along with suman and latik.

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.

Royal Bibingka is not your regular bibingka. It is a popular rice cake that originated from Vigan, Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but it is a different piece of goodness that should not be ignored.

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well.

Bibingka is actually packed with important nutrients like manganese, copper, and lauric acid from coconut milk; selenium, omega-3, and vitamin A from salted duck egg; and calcium from kesong puti.