Enjoying Bibingka is a Christmas tradition all over the Philippines. Now, you can make this delicious rice and coconut cake any time of the year with less mess and definite ease!
Clay Pot Method
Things you need:
Clay Pot for Cooking Bibingka
Charcoal
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
2 Mixing Bowls (12" diameter)
Strainer
Pair of Scissors
Banana Leaves, Lightly Charred over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Cut the charred banana leaves in the shape of circles just right to fit on the clay pot for the bibingka. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 3/4 cup of the batter into the clay pot mold and cook over hot coals for 2 minutes. Top with sliced salted eggs and cook for another 5 minutes. Add a dash of melted butter on top and then sugar and grated cheese. Once again, cook just until the sugar on top takes on a brownish color. Serve hot with grated coconut.
Oven Method
Things you need:
Oven
Measuring Glass (for liquid ingredients)
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Strainer
10 pieces of Small Flower-shaped Molds
Pair of Scissors
Cake Brush
Banana Leaves Slightly Charred Over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Preheat oven at 350 F.
Cut the charred banana leaves in the shape of circles just right to fit each flower-shaped mold as liners. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 1/2 cup of the batter into each flower-shaped mold and top with salted egg slices. Bake for 20 minutes. Brush the top with melted butter and sprinkle some sugar and grated cheese on top. Turn off the oven at turn on the broiler. Put the bibingka back in until the top takes on a reddish hue. Removed and let cool. This will yield 10 pieces.
MAKE MORE EASY TRADITIONAL FILIPINO SNACKS:
Creamy original puto
Easy, traditional maja
 |
| Put a modern twist on the traditional Bibingka cake by oven-baking it and making bars with just your choice of selected toppings! |
Things you need:
Clay Pot for Cooking Bibingka
Charcoal
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
2 Mixing Bowls (12" diameter)
Strainer
Pair of Scissors
Banana Leaves, Lightly Charred over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Cut the charred banana leaves in the shape of circles just right to fit on the clay pot for the bibingka. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 3/4 cup of the batter into the clay pot mold and cook over hot coals for 2 minutes. Top with sliced salted eggs and cook for another 5 minutes. Add a dash of melted butter on top and then sugar and grated cheese. Once again, cook just until the sugar on top takes on a brownish color. Serve hot with grated coconut.
Oven Method
Things you need:
Oven
Measuring Glass (for liquid ingredients)
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Strainer
10 pieces of Small Flower-shaped Molds
Pair of Scissors
Cake Brush
Banana Leaves Slightly Charred Over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Preheat oven at 350 F.
Cut the charred banana leaves in the shape of circles just right to fit each flower-shaped mold as liners. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 1/2 cup of the batter into each flower-shaped mold and top with salted egg slices. Bake for 20 minutes. Brush the top with melted butter and sprinkle some sugar and grated cheese on top. Turn off the oven at turn on the broiler. Put the bibingka back in until the top takes on a reddish hue. Removed and let cool. This will yield 10 pieces.
MAKE MORE EASY TRADITIONAL FILIPINO SNACKS:
Creamy original puto
Easy, traditional maja
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