Tuesday, 27 October 2015

Royal Bibingka

Before I start with this new post, we would like to extend our sympathies and prayers to all our Kababayans affected by the previous tyhphoon Lando (internationally known as Koppu), specially those living in towns / cities declared as calamity areas. We also hope that nobody was affected by the 5.8 magnitude earthquake that happened right after typhoon Lando.  Praying that all the families are safe and dry.  Wishing too that animals in the areas can find safe refuge.  Hoping too that our government officials will do all that is necessary to help out those affected before they focus on campaigning for the 2016 elections (mahiya naman kayong mga politiko kayo!)

Let me inhale then exhale before I proceed (inhaling and exhaling using a brown paper bag)...

Royal bibingka is my favorite pasalubong from Cagayan.  Some of Mami's coworkers during her younger years (she's a retired government servant) were from Cagayan.  Every time they go back to their hometowns, they usually bring back some royal bibingka as presents to my Mami.  We also never fail to buy royal bibingka whenever we go to Tuguegarao City (capital of Cagayan Province)

I love love love the royal bibingka from Cagayan, specially the ones made by Manang Auring's mother.  They are brown in color, topped with toasted grated cheese, and they are sticky and chewy that one has to remove his/her dentures when eating royal bibingka.  

Just in case you are wondering, royal bibingka is a Filipino native rice cake that is made from glutinous rice soaked in water then milled to form an almost white paste-like texture, mixed with brown sugar and coconut milk, topped with grated cheese, then baked in a pugon (oven made from stones or clay) or a small clay oven, which I cannot describe because I haven't seen one yet.  

I don't really  know how to cook royal bibingka the traditional way.  I've been asking friends and relatives from Cagayan but some are clueless and some will have to get back to me.  Well, it had been more than three years since and nobody has gotten back to me regarding the recipe (evil grin) and I have already made my own version two years back. 

What I am sharing to you today is my version of the royal bibingka.  I developed my recipe for royal bibingka based on my sensory memory of my favorite kakanin (rice cake). I had done  many experiments,  wasted several kilos of glutinous rice flour and powdered coconut milk before the Husband and I got the taste and texture that is similar to that of the royal bibingka.  At first I don't like to share the recipe since I was selling royal bibingka before here in Qatar but then again, the reason why I blog is to share our passion and love for food.  

So here it is. As you can see,my royal bibingka is a "mistisa".  Yes, it's pale in color, and not as dark brown as the one's from Cagayan. I used white sugar for my recipe of this royal bibingka.  Maybe if I use brown sugar, the color will be darker.  I'd love to try that next time.  If anyone of you are from Cagayan or from Vigan, please do share your royal bibingka recipe.  I'd also love to see how it is traditionally made.  Thank you people. 

( http://www.myfresha-licious.com/ )

Ingredients :
Glutinous Rice Flour - 1 cup
White Sugar - 2/3 cup (you can lessen it if you wish)
Coconut milk Powder -  3/4 cup
Salt - 1/8 tsp
Egg, whole - 1 pc
Condensed milk - 1/2 cup
Water - 3/4 cup
Coconut oil - 2 tbsp
Vanilla Essence - 1/2 tsp
Grated cheddar cheese - as desired

Cooking Procedure:
1. Preheat oven to 200 degrees Celsius
2. Mix all the dry ingredients together.
3.  Mix the the wet ingredients together then pour it on the dry ingredients.  Mix well until homogeneous.  Make sure that there are no lumps
4.  Transfer into muffin tins or a round pan with 8" Diameter.

If you are using muffin or cupcake tins, bake the royal bibingka covered with foil for 15 mins.  Remove cover, top with grated cheese, then bake for another 5 minutes or until the cheese melts

If you are using an 8" wide pan,  bake the royal bibingka covered with foil for 20 mins.  Remove cover, top with grated cheese, then bake for another 5 minutes or until the cheese melts

© myFresha-licious (27October2015)


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