Bibingka, containing a soft, squashy texture, somewhat sweet taste, and aromatic smell of cloud nine is another Philippine rice cake that is best savored during Christmas seasons. This food I can already consider a merienda, I just observed some of us eating this as a snack.
Bibingka is a mixture of rice flour and coconut milk too and mostly substituted by eggs and milk. The mixture is being baked in oven, in an open pan, and mostly the traditional procedure including the banana leaf coating. The outcome is a soft, squashy bulky flat cake that is a little burnt on both exteriors with the unique aroma of rather toasted banana leaves. Toppings are then added, usually consisting of butter, margarine, cheese, and grated coconut.
I’m telling you that the traditional preparation is very protracted to cook but at least it is very enjoyable. I observed that the process uses clay containers placed over sizzling coals which is where the mixture is poured.
Bibingka is also used as a focal name for desserts cooked in the same manner.
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