Our ancestors cooked bibingka by pouring the rice cake mixture into an earthen container lined with banana leaves. The rice cake is cooked using two heat sources. Heat from above and below. Bottom heat comes from the traditional clay stove’s firewood; top heat or broiling is achieved by covering the receptacle with a metal pan topped with charcoal.
This bibingka or Filipino rice cake recipe is dedicate to my FILCUI class. They took the challenge and cooked the ancient way. After sometime, I allowed them to finish using the modern oven.
Bibingka mixture (Part 1):
2 1/2 cups flour
1 can condensed milk
1 tablespoon baking powder
1/2 teaspoon salt
1 kilo galapong or 4 cups rice flour
8 egg yolks
2 cups coconut milk
8 Egg whites
Part 3 Toppings (during baking):
Salted duck eggs
Part 4 Toppings (after cooking and just before serving):
Grated fresh coconut
Part 1: Combine flour, condensed milk, baking powder, salt, galapong, egg yolks, coconut milk in a bowl. Use a kitchen aid or mixer, mix until smooth and lump free.
Part 2: In a separate bowl beat egg whites until soft peaks form.
Part 3: Carefully fold egg whites into the mixture. Scoop batter into a container or pan lined with banana leaves. Bake in oven for 15 minutes or until a thin upper crust has formed. Top with salted eggs and cheese. Continue to bake for another five minutes or until cake is fully cooked.
Part 4: Remove cake from pan. Spread butter on top, sprinkle with sugar and freshly grated coconut. Serve warm.