Pastry Post-Doc: Filipino Bibingka for Christmas

Can you believe that it is already December 1st? I know I can’t. Today the first of our holiday decorations went up, and I am scheming about which holiday recipes to make first (maybe something with gingerbread?) In conducting a search for holiday recipes, I came across a Christmas classic from the Philippines: Bibingka. Bibingka is a coconut cake made with rice flour and topped with coconut, duck eggs and even cheese. In the Philippines, you will see bibingka sellers peddling these cakes on the street around the holiday season. The traditional way to make bibingka is in a terracotta pot lined with banana leaves, cooked over open coals. However, bibingka has now adapted to the contemporary kitchen, and you can make it in a conventional oven. The following bibingka recipes vary a bit, but the rice flour is a must: Kawaling Pinoy Recipe, Panlasang Pinoy Recipe, New York Times Recipe, Zestuous Recipe. Asian in America Mag has a version of mini bibingka that are cooked in muffin tins with banana leaf “liners.”

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2 Comments

Filed under Holidays, Pastry Post-Poc

2 responses to “Pastry Post-Doc: Filipino Bibingka for Christmas

  1. Bell

    Whst if i cant find coconut cream? What is a good substitute?

  2. Some recipes call for coconut milk vs cream of coconut, so that may be an easier-to-find alternative.

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