Just like any other recipe, there are tons of Bibingka Recipe versions all over the country. And this is the Ilonggo version of bibingka, or we call it bingka. Unlike any other bibingka recipe, we won’t be using baking powder or yeast. So this one is quite simple but we Ilonggos as drooling over it.
Here’s How to Make Bibingka Ilonggo:
2 cups Rice
1 cup Young Coconut Meat (shredded)
1 cup Sugar
1 Can Alaska Classic Evaporated Filled Milk (370ml)
Tin can molders
- Wash and soak the rice for about 30 minutes.
- Drain the water you’ve it with, and pour in the rice into a blender. Pour about 3/4 cup of Alaska Classic Evaporated Filled Milk gradually as you blend.
- Pour in the rice batter into a bowl. Pour in the remaining milk. Then add the sugar, egg, and young coconut meat. Mix evenly. Set aside.
- To prepare the banana leaves. Wilt them and cut into circles, enough to fit into the molders. Brush with oil to avoid bibingka from sticking.
- Preheat the oven. Set to 200°C.
- Pour about 2 tablespoons of bibingka mixture on each molder. Bake for about 15-20 minutes.
If you want to make it more special, drizzle some Alaska Classic Condensed Milk on top before serving. Enjoy!
Note from Ren:
In order for me to learn how to make this, I have to ask one local bibingka vendor the process of how they prepare our famous bingka. Depending on the type of rice you’d use, you might get a different result in terms of bibingka’s texture. The best one to use is what we call locally as “laon” rice.
For more questions, clarifications and suggestions, leave a comment below or email me or direct message us on our Facebook Page.
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