Bibingka (/bɪˈbiːŋkɑː/;
bi-BEENG-kah) commonly refers to a type of
bakedrice cake from the
Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as
merienda (mid-afternoon snack) especially during the
Christmas season. It is also known as bingka in the
Visayas and
Mindanao islands.[1]
It can also be used as a general term referring to other Filipino baked rice cakes products, for example, those made with
cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or
plain flour.[3]
In 2007 the town of
Dingras, Ilocos Norte in the
Philippines sought
Guinness World Records certification after baking a kilometer-long cassava bibingka made from 1,000 kilos of
cassava and eaten by 1,000 residents.[5]
Preparation
In the traditional recipe for bibingkaglutinous rice is soaked in water overnight in tapayan jars to ferment with wild yeast called bubod or tubapalm wine, then ground with a
millstone or gilingang bato into a batter called galapong. The fermentation provide a faint aftertaste to the product. to save time, modern versions sometimes use regular
rice flour or Japanese mochiko flour in place of galapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk.[6][7][8]
Bibingka is cooked over coals in a shallow
banana leaf-lined
terra cotta bowl into which the rice flour mixture is poured.
It is topped with sliced duck egg and cheese, covered with more banana leaf,[citation needed] and then with a metal sheet holding more coals. The result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the aroma of toasted banana leaves. Additional toppings are then added, such as butter, sugar, cheese, or grated coconut.[citation needed]
More modern preparation of the dessert makes use of metal cake pans and purpose-built multi-tiered standing electric ovens. Mass-produced bibingka in Philippine bakeries are also made using tin molds that give them a crenulated edge similar to large puto or puto mamon (cupcakes).
Variants
Bibingka is also used as a general term for desserts made with
flour and baked in the same manner. The term can be loosely translated to "[rice] cake". It originally referred primarily to bibingka galapong, the most common type of bibingka made with rice flour. Other native Philippine cakes have also sometimes been called bibingka. These may use other kinds of flour, such as
corn flour,
cassava flour, or
plain flour, and are usually considered separate dishes altogether.[9] Some variations of bibingka differ only from the type of toppings they use. The common types of bibingka are listed below:
Bibingka galapóng is the traditional form of bibingka made from ground soaked
glutinous rice (galapóng), water, and coconut milk.[10]
Bibingkang malagkít is a moist version of bibingka, typically served sliced into square blocks.[10] It commonly also includes slices of ripe
jackfruit (langka) and topped with latik (coconut caramel) and grated coconut. It is very similar to biko, except that it is baked and uses galapong instead of whole grain.[11]
Bibingkang Mandaue (Mandaue-style Bibingka) are bibingka from
Mandaue,
Cebu. It is traditionally made with tubâ (palm wine) which gives it a slightly tart aftertaste. Nowadays, tubâ is often substituted with
yeast.[12]
Bibingkoy - a unique variant from
Cavite which has a filling of sweetened
mung beans and served with a sauce of
coconut cream, jackfruit, and
sago.[13] It is very similar to mache, but is baked instead of steamed.
Buko bibingka - Bibingka baked with slivers of young coconut flesh (buko).[14]
Cassava cake is made from grated
cassava (instead of rice), coconut milk, and condensed milk. It is the most similar to pudding in appearance. Also known as cassava bibingka or bibingkang kamoteng kahoy.[11]
Cassava buko bibingka - a variant of cassava cake that adds young coconut (buko) to the recipe.[15]
Pineapple cassava bibingka - a variant of cassava cake that adds crushed pineapple chunks.[16]
Royal bibingka - a variant of cassava cake from
Vigan, Ilocos Sur shaped like cupcakes with a cheese and margarine topping.[17]
Bibingka or bingka is also popular in
Indonesia, particularly among Christian-majority areas in northern
Sulawesi and the
Maluku Islands, both of which were former colonies of the
Portuguese Empire and are geographically close to the southern Philippines. It is prepared almost identically to Philippine bibingka. In the provinces of
North Sulawesi and
Gorontalo, bibingka is usually made with rice or cassava flour and coconut milk with shredded coconut baked inside. In the
Maluku Islands, bibingka is spiced and sweetened with
brown sugar or sweet
meat floss. It is also traditionally cooked in clay pots lined with banana,
pandan, or
nipa leaves. As in the Philippines, it is also usually eaten during the Christmas season.