Recipe: Baby Bibingka for Christmas
MANILA, Philippines — Think Bibingka and the glorious aroma of lightly burnt banana leaf and of Bibingka batter deliciously solidifying before you come to mind.
Truly, no one can resist the call of this Filipino rice cake, which is closely associated with the holidays. Chef Jackie Ang Po shares this recipe of everyone’s favorite Christmas Kakanin.
Royal Baby Bibingcute
Ingredients:
1 1/2 cups (320 grams) bigas (rice), soaked in water overnight
2 cups water
2/3 cup (80 grams) all-purpose flour
30 grams powdered milk
2 eggs
1 cup (200 grams) sugar
3 tbsps. (45 grams) Arla Butter
2 tbsps. (30 grams) baking powder
1/2 cup Arla Butter
1 pc. coconut, grated
3 salted eggs
Arla Cream Cheese
Ham
Arla Cheddar Cheese
Procedure:
1. Soak rice in water overnight.
2. Mix everything in a blender until smooth. Strain.
3. Pour into ensaymada molds lined with banana leaves.
4. Top with slices of salted eggs, ham, and cream cheese.
5. Steam or bake for 10 minutes. Once ready, top with Arla Cheddar Cheese and bake for another 10 minutes. Brush with Arla Butter. Serve with grated coconut on the side.
*Makes 18 pcs.
RELATED: Recipe: Chefs Tatung Sarthou, Jackie Ang Po's Bibingka Cheesecake
