Bibingka
Bibingka is a type of rice cake that is part of Filipino cuisine and is usually eaten at Christmas time. It is traditionally baked in clay pots lined with banana leaves.
preparation
Bibingka is made from rice flour and coconut milk or water. Other ingredients vary greatly from person to person, but eggs and milk are often used . Many recipes also contain mochi rice flour. The traditional preparation is very time consuming. A specially made terracotta container is lined with a single piece of banana leaf. The container is heated over hot coals and the rice flour-water concoction is poured into it, being careful not to miss the leaves. Another piece of banana leaf is placed on top and covered with more hot coals.
The end result is a soft, sponge-like, flat cake that's lightly charred on both sides and infused with the unique aroma of toasted banana leaves. Toppings are added after baking, which usually consist of butter / margarine, sugar, cheese or desiccated coconut. Other, rarer, additions include pinipig (crushed unripe grains of rice), pineapple and salted duck eggs. A mixture of two or more toppings on a single bibingka is also common. Bibingka with lavish toppings or ingredients containing ingredients are sometimes called bibingka especial .
Bibingka prepared using more modern methods are baked in an oven, caldero (kettle), or regular pans. The finished Bibingka lacks the characteristic smoky smell of charcoal, but is otherwise identical, especially if it is also laid out with banana leaves. Bibingka , mass-produced in Filipino bakeries, are also baked in traditional tin molds, giving them a crenellated appearance, similar to a puto or puto mamon (muffins).
Bibingka is best served hot. Large bibingka can be cut (or broken) into different pieces and can accommodate 4 to 6 people.
Taste and texture
Bibingka has a soft, sponge-like texture, similar to puto , another type of Filipino rice cake. It is usually consumed hot or warm and has a slightly sweet taste, similar to rice pudding. The top and bottom surfaces (as well as the traditional banana leaf lining) are usually charred as well, which adds to the flavor.
Origin and variations
Bibingka is also used as a general term for desserts made with flour and baked in the same way. The term can roughly be translated as "[rice] cake". Originally only bibingka galapong was meant, the most common variant of bibingka , made from rice flour. However, other cakes from the Philippines were sometimes referred to as bibingka . Other types of flour were sometimes used to prepare these, including corn flour , flour made from cassava or normal flour, and are generally regarded as completely different dishes. Bibingka can also be made with more unusual ingredients, including chocolate. According to ethnologist E. Arsenio Manuel, bibingka , like biko (another Filipino dessert made from gluten-containing rice), is the result of Chinese influences on the culture of the Philippines. The name comes from the Hokkien noun " bi " (米, 'uncooked grain').
Despite the name similarities, the Filipino bibingka does not refer to the same thing as the Goan dessert, which is referred to as bebinca or bibik . This is a type of layered pudding that is made with regular flour.
Most bibingka preparations only differ in terms of the topping used. The most common variants of bibingka are listed below:
- Bibingka galapóng is the traditional form of bibingka made with rice flour. It was originally made from rice flour and water only.
- Bibingkang malagkít is made from sticky rice flour. It's moist and is usually served in cube-shaped blocks.
- Bibingkang Mandaue (Mandaue-style Bibingka ) are bibingka from Mandaue , Cebu . They are traditionally made with tubâ (an alcoholic drink made from Arecaceae juice) and give them a slightly sour aftertaste. Nowadays tubâ is often replaced by yeast .
- Bibingkang kamoteng kahoy is made from cassava flour and looks very similar to pudding. However, it is morecommonly knownas cassava cake .
Bibingka from Tagaytay
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Special bibingka from Baliuag, Bulacan .
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Bibingka in the culture of the Philippines
Bibingka are traditionally consumed in Filipino cuisine at Christmas time. It is usually consumed with puto bumbóng following Simbang Gabi ('Night Mass', the Filipino version of the Misa de Gallo ). They are sold to churchgoers for breakfast in front of churches during the nine-day Novena.
The town of Dingras , Ilocos Norte , expects a Guinness World Records certification after a kilometer-long cassava Bibingka was baked, which consisted of 1000 kilos of cassava and was consumed by over 1000 residents (as of October 9, 2007). In addition, in Baliuag , Bulacan , bibingka is served together with salabat (ginger tea) and distributed free of charge by local shops.
Wiwingka in Indonesia
Wingko babat, Wiwingka ore Bibika is also made from rice flour and sugar and cooked in a pot lined with banana leaves with a second pot on top.
See also
swell
- ↑ Jun Belen: Feeling Sentimental and How to Make Bibingka (Christmas Rice Cakes) . December 20, 2010. Retrieved January 6, 2011.
- ↑ a b Connie Veneracion: cassava bibingka with custard topping . Casa Veneracion. March 2, 2007. Retrieved January 10, 2015.
- ↑ Sweet and Sticky Pinoy Treats: Our Top 10 Kakanin . www.spot.ph. June 22, 2010. Archived from the original on October 8, 2011. Retrieved January 6, 2011.
- ↑ a b Bibingkang Galapong and Bibingkang Malagkit - Triumph & Disaster . Market Manila. August 25, 2006. Retrieved January 6, 2011.
- ^ Bibingkang Mandaue . Market Manila. October 17, 2006. Retrieved January 6, 2011.
- ↑ Alvin Elchico, Gracie Rutao and JV Dizon: Filipinos go for ham, bibingka for Christmas . ABS-CBN News. December 24, 2010. Retrieved January 6, 2011.
- ↑ Abs-Cbn Interactive, Ilocos Norte town makes 'longest bibingka' ( Memento from October 23, 2007 in the Internet Archive )
