One of the various forms of rice cakes found in Filipino cuisine is bibingka, a dish eaten throughout the Philippines. It is traditionally consumed around Christmas. Typically, it has a somewhat sweet flavour with a subtle salty undertone for contrast. The texture of this rice cake can vary from spongy to sticky, depending on the variety. It is also included in the category of "kakanin," which is a general name for dishes prepared using rice or rice flour.
The main component of bibingka is a creamy batter made from rice flour and water. To add a unique flavour, coconut water is used in place of regular water. A little brown sugar is added to the cake mixture, along with milk and eggs to make it richer and softer. Small quantities of butter are occasionally added to contemporary versions of rice cakes to enhance their flavour and texture.
The History Of Bibingka
Bibinka has a long history that dates back to pre-colonial periods. A similar cake known as "bibingka glutinosa" was prepared by the early Filipinos using sticky rice flour, sugar, and water. Traditionally, bibingka glutinosa was cooked over the fire in banana leaf wrappers.
It is thought that the Tagalog word "bingka," which means "to mould" or "to shape," is where the name "bibingka" first appeared. This is because, before baking, the bibingka dough is often shaped into an oval or circular form.
Spanish colonists brought wheat flour, eggs, and milk to the Philippines in the sixteenth century. These were swiftly added to the bibingka recipe, increasing the moistness and flavour of the cake.
Bibingka gained popularity in the Philippines as a snack or dessert during the Spanish colonial era. It was frequently served at fiestas and other festive events.
Bebinca Or Bibingka?
While some claim it originated in Indonesia, others think it originated in India. The Indians refer to this dish as "Bebinca" or "Bibik" while making it. Many also think that this dessert was taken from Goa by the Portuguese. The fact is, there are differences between these two sweets.
The Portuguese version resembles the layered pudding, or sapin-sapin, that the Filipinos make. Glutinous rice is baked to create bibingka, a type of rice cake. Do you notice the difference? The names may sound similar but they are two distinct dishes.
Bibingka Today
Clay pots are no longer used to cook bibingka; instead, cake pans and ovens are used. The smokey scent that the clay pots emit is absent from these techniques. Since they still layer the pans with banana leaves, the flavour remains the same. Different bibingka patterns are also produced by bibingka retailers. To form the bibingka, they employ a variety of tin moulds. Some people think of bibingka as a large version of puto, another type of rice cake.
Regardless, a generous portion of bibingka can accommodate four individuals. It can even feed up to six people when cut properly. The rice, eggs, and milk combine to make this dish incredibly satisfying. Some people also substitute bibingka for their typical morning rice breakfasts.
