bibingka
Originally uploaded by c(h)ristine.
I am initially attracted to different things for different reasons. Maybe a whiff of fragrance, or a particular color…and oftentimes, it’s a name. In fact, I started talking to my husband eleven years ago because I thought he had the coolest name (first AND last). Now I share the very cool surname with him.
So when I read about bibingka on Obachan’s blog, my first reaction was: WHAT A COOL NAME.
I don’t really know WHAT bibingka means, but doesn’t it just sound wonderful? Say it aloud! Five times! Bibingka, bibingka, bibingka, bibingka, bibingka!
My second reaction to bibingka was: I HAVE TO MAKE IT AS SOON AS POSSIBLE. Mochiko, coconut milk, sugar, butter–sounds like a fantastic combination of flavors and texture. “I’m going to make bibingka!” I said to Melanie, my friend and fellow contributor on this blog. Oh, and she happens to be Filipino–the blasphemy! A Korean chick making the bibingka! (just a joke, calm down). From Melanie I learned the longer name for this Filipino cake is “mochiko bibingka.”
Oh. Even better. “Mochiko bibingka, mochiko bibingka, mochiko bibingka!” What a happy sound.
So on my day off today, I gathered up the ingredients, rolled up my sleeves (not really, I’m wearing a tank top), started up my mixer, preheated the oven and baked away. What came out was something very mochi-like (spongy, sweet, smooth) but with flavors unlike any mochi I have ever tasted. What a fabulous intersection of texture and flavor.
(Update: and now that it has totally cooled down, it has taken on another dimension of goodness! The cake flattened down, become denser in a way that it is very similar to mochi–basically, if you pick up a piece of the cake it does not crumble. Also, the flavor has just a hint of the sweet rice flour along with the coconut and cream).
RECIPE (from Obachan’s link to JMom’s recipe)
INGREDIENTS:
1 Box Mochico Flour (16 oz. of sweet rice flour)
1 stick of butter (1/2 cup)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 oz. sour cream
1 – 14 oz. can of Coconut Milk
Preheat your oven to 350 degrees F and butter a 9×13 glass dish or in this case, one 9×9 dish and a couple of pie pans lined with banana leaves.
Cream the butter, sugar, and eggs. Add remaining ingredients (I added the wet ingredients before the dry) and blend well. Pour into pans and bake at 350 degrees F for 40-50 minutes.
mysticonnie
Patrick
susanito
Mai
Eric L
xtinehlee
Muffin Top 
Ooh, yeah. that is the stuff. i used to jokingly call it “cholesterol cake” in front of my mom, who found it funny. But believe me, my dad, brother, and I were not deterred in the LEAST.
thanks, Christine, for bringing me back! Mmmmm.
Wow, sounds delicious. And it looks just like… cheesecake. Does it taste sort of like coconut cheesecake? I am having a hard time imagining.
it tastes and feels almost exactly like mochi! can you believe it? and it tastes like coconut cream mochi.
hrm. now i am (blasphemy again) thinking of variations on this cake, with other flavors! a mango mochi cake, for instance!
Oh my gosh, I must taste that! Do I have to make myself one, or will you invite me over for a slice?
I’ll happily chant “Bibinka! Bibinka! Bibinka!” with you:-)
tea: I’m taking the bulk of the bibingka out of town this weekend–but I’m driving over a LARGE batch over to Melanie’s tonight. If you know where Melanie lives (and if she’s around todo the hand off), how about I leave a portion for you with her?
Haha, never knew that was the name. We here call it “Butter Mochi,” which possibly is the translation of whatever word that is in whatever language it is. 😉
Bummer, just got back in town (and online). I think I missed my bibingka opportunity:-( Might just have to make it myself…
Thanks for the thought though!
lol! chanting bibingka, you sound like my kids 😀 They think they are speaking Filipino when they chant food names. I’m glad that you tried the recipe, and I can’t wait until your next experiment with different flavors!
I remember a traditional bibingka that was about 6″ in diameter made by the lady who ran the Lantaka Store just past the bridge in Haleiwa, Hawaii. The bibingka was roasted in banana leaves and it was sticky and fluffy, full of air holes. Who makes this anymore?
I remember this bibinka (think this means ‘cake’) from my small-kid days. Can’t find it anywhere or a recipe to duplicate it. Were you ever able to find a recipe?
My Aunt who still lives in Waianae used to make this type of bibinka. She sold it to filipino restuarants and stores on Oahu. She did everything by hand, even grinding the sweet rice into flour! At 80+ years old the work is much too hard for her now.
Nice 🙂
—
fast food, fast food restaurant
My mom still makes the traditional bibingka in banana leaves and bakes them in clay pots. There is actually more than one type of bibingka. Not sure why they’re all called bibingka… I find it confusing.
schmoo–fantastic to know there is more than one type of bibingka! melanie lent me her filipino cookbook and it did seem that way, but i wasn’t so sure.
Thanks for the recipe. I made it and shared some with my Filipina coworker and her parents. Yummy stuff! They said it’s great if you eat it warm with butter. You can also sprinkle cheddar on top of the batter once you’ve poured it in the pan.
hi there…you’re version of the pinoy bibingka is quite unusual but definitely looks scrumptuous. : )
im still looking for the english translation of bibingka…kindly help me pls : ) ehehe
Weird, we don’t call it Mochiko Bibingka here in the Philippines — it’s just plain ‘ol — Bibingka. :p
Bibingka wouldn’t really be called as it is if it isn’t charcoal baked (both on top and bottom). But still, if you combine your recipe together with the traditional Filipino bibingka-baking (lol :p) then I guess that’d be a blast!
We always throw in a cup of shredded coconut with the batter – give it more flavor and body…plus, I love coconut!
I bet shredded mango would be just as good. Tasty stuff! Glad I married into a Filipino family.
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