Comments on: Bibingka at Home…

By: Natalie

Natalie — Thu, 22 Dec 2011 07:06:49 +0000

After tasting the ‘bibingka’ at Manila Megamall, I liked it so much, that I still crave for it. I have never liked anything like that in Malaysia and I wonder if can you pls forward to me the receipe as I am now back in Malaysia and I don’t know when I will go back there. A thousand thank you in advance.

By: Aileen

Aileen — Tue, 23 Aug 2011 08:15:06 +0000

Speaking of bibingka, I chanced upon trying these red-rice and flavored bibingkas at the weekend Salcedo Market. Sweet goodness! The owner of Fiesta Bites was kind enough to give tiny helpings as samples. :D

By: ted

ted — Mon, 22 Feb 2010 04:25:07 +0000

I just made bibingka using the White King Bibingka mix and altered it following the comments of DeliaCa, and it was great. I used the 4″ ensaymada moulds and lined them with banana leaves, and put them on a baking sheet. I poured the batter half way through the moulds. In making the batter i just followed the instructions from the box but did replace the water with canned coconut milk. I was able to make 20 ensaymada sized bibingka good enough for snacking for a couple of days for a family of 4. I also took a hint from Sister’s instruction by baking them to 400degrees for 5-6minutes until you see that the bibingka is halfway baked, then added sliced salted egg pieces on top and this time increased the temp to broil or 500deg., broiled it for another 3-4minutes to get the burnished brown topping. Now here is the trick, if after the baking process, test one and if the bottom of the bibingka is still not quite cooked, remove it from the mould and with the banana lining still intact, bake at 400deg upside down on the baking sheet for another 3minutes, when done, brush it with margarine and top with freshly grated coconut…Result is perfect bibingka.

By: Jack Hammer

Jack Hammer — Wed, 10 Feb 2010 06:07:03 +0000

MM you should try the Goan Bebinca…https://en.wikipedia.org/wiki/Bebinca its layers and layers of delight !!!!

By: edel

edel — Sun, 24 Jan 2010 15:36:18 +0000

just ate bibingka at bibingka cafe in MOA last night. we’ve been eating bibingka 3 days in a row now since my Dutch uncle fancies it. the first one that we ate doesn’t taste good.. we got it from via mare in landmark (should have gone to another branch).. the next one was from ferino’s in greenhills… we’ve been spared of eating bibingka today since he opted to devour a bottle of kalamay from san miguel, bulacan… might look for a bibingkinitan branch tomorrow

i’ve heard about the yummy tasting bibingka in Tayuman but i’m not sure if he can brave downtown Manila’s traffic

By: netoy

netoy — Fri, 22 Jan 2010 17:12:43 +0000

thelma – try tita’s kitchenette in national city. they sell lechon every week-end and you know that its lechon time because you can see this long line of people extending all the way outside of the eatery.

i don’t know whether the new owner of what-used-to-be the vien dong store in linda vista road in kearny mesa still sell it (now called Thuan Phat 858-505-0168 – googled the new name and number for you!) but they used to sell whole lechon that’s flavored with spices all the way through the meat.. (the one that we ordered before was very good but not for paksiw na lechon for left-overs because the spices used affect the taste).

anyway, good luck and happy anniversary!! don’t you just wish that we have zubuchon here?

By: RobKSA

RobKSA — Fri, 22 Jan 2010 11:17:14 +0000

I agree its the simple recipe that we can’t seem to master, that is why I requested pan de sal in your recipe request thread because I too can’t seem to make right this very simple Filipino bread. I hope you can publish one soon that you are happy with that pan de sal lovers can also try. Thanks MM!

By: DeliaCA

DeliaCA — Thu, 21 Jan 2010 14:28:48 +0000

Btw, I got the idea of using coconutmilk from MarketManila’s old post on bibingka. In his bibingka galapong, coconut milk was one of the main ingredients.

The challenge now is to make bibingka galapong from scratch. For one reason or another I could not make bibingka successfully using MMs galapong recipe (using commercial rice flour). Are there different types of rice flour? I’ve tried making it with glutinous rice flour and the regular rice flour that you get at asian stores. The bibingka came out soft but it had an unpleasant puto-seco/powdery texture when you eat it.

By: iya

iya — Thu, 21 Jan 2010 05:18:31 +0000

bibingka with melted chocolate … yummmmyyyy

By: Mimi

Mimi — Thu, 21 Jan 2010 01:55:31 +0000

I remember there was a FerinÃ¶’s bibingkahan near the old IS in Makati, don’t know if still there, but the bibingkero would ask us if “may itlog” and he would break 2-3 eggs in a mug, beat them silly, then whip it in with his ready made batter, the toppings would come later when half-done, that’s why they are beautifully pressed on top of the chewy bibingka. Hay, yummy!