22 November 2011
Whenever we visit the Filipino store, I always take a box of easy-to-make Champorado, which is great for the occasional weekend afternoon snack. Very easy to make. It was in one of these visits that I became curious with the Bibingka mix. Bibingka, to the uninitiated, is a form of Filipino rice cake. Back in the Philippines, this is customarily cooked over hot coals, which imparts a flavour one cannot duplicate in an oven. But I found out that one can at least have the aroma when banana leaves are used! Bibingka is usually available during the Christmas season, making it a festive comfort food.
I call this "Bibingka shortcut" because I used ready-made bibingka mix. There's nothing shortcut about the procedure, however, as I have added more steps to its original 3. Believe me, the additions are worth it. Without these, the bibingka would be like, well, puto. The box (this one's made by White King) has 2 packets with 250g each. You only need one packet for this recipe.
1 cup water
1/3 cup sugar (this is a deviation from the recipe in the box, which calls for 1/2 cup sugar)
4 tbsp melted butter
3 pcs eggs
2 salted eggs
2 baking pans
Preheat oven to 232 degrees Celsius / 450 degrees Fahrenheit
Trace the bottom of your pan onto the banana leaves and cut into a circle to form the base of your bibingka.
Place baking paper on the bottom and sides of the pan, then place the circular banana leaf over it.
Beat eggs until frothy. Add the bibingka mix, water, sugar, and butter and mix well.
Labels: dessert and treats