Comments on: Bibingkahan / “Pinoy” Terra Cotta Oven

By: Precy

Precy — Sat, 08 Dec 2007 10:20:25 +0000

Anyone who can give me a really delicious and easy to make traditional bibingka cooked using coal… please…

By: MasPinaSarap

MasPinaSarap — Mon, 28 Aug 2006 03:17:42 +0000

You know, I was shopping in NYC in this Japanese store, I found these little ovens similar to the one above, and they even sold little bags of charcoal and tiny cast iron skillets. All three only came out to about like 3.90. I think I might try to use it for this. :)

By: frida

frida — Sun, 27 Aug 2006 10:28:41 +0000

I miss bibingka, miss Christmas, miss the Philippines :(

By: det

det — Thu, 24 Aug 2006 23:04:42 +0000

Portuguese or Indian bibingka rocks!Back in bohol we use rice flour and tuba in making bibingka.

By: Doddie from Korea

Doddie from Korea — Thu, 24 Aug 2006 12:55:49 +0000

Virgilio, you should have seasoned your clay pot first. I dunno how the process is, I only know how to oil-season a new cast iron skillet. Gonna ask my grandma how she did hers.

By: Marketman

Marketman — Thu, 24 Aug 2006 12:54:08 +0000

Virgilio, as with cast iron, I suspect the terracotta pots have to be seasoned before being used. Yes, I suspect you need to soak it and perhpas boil some water in it before using it for other purposes. You may need to look at the glaze if there is any as well. I have had fried rice made in a palayok and I have to say it tasted sublime! anonymous Paul and Gigi, you are too funny, placing your orders. Actually i prefer mine without the salted egg…just butter and sugar, thanks. Apicio, I agree with the Indian source for the word rather than a Portuguese one… Millet, I am a bibingka neophyte, so bear with the upcoming experiments!

By: virgilio

virgilio — Thu, 24 Aug 2006 08:36:09 +0000

Thanks for reminding me that I have those original bibingka terracota stoves and bowls I asked my family back home to send to me per air cargo many years ago. Once a part of my kitchen decor now they’re collecting cobwebs in the cellar together with the other clay pots that came along with the cargo. Never had the chance to use them but with banana leaves availabe at Asia shops here I think I’ll give cooking bibingka a try. You didn’t give us your recipe though. BTW, I tried to cook sinigang using one of those terracota pots I have and it tasted yucky. It smelled of clay and it tasted of clay. Didn’t know that if the pot is new it has to be soaked in water for a while. True?. Anywya, never used it again!

By: millet

millet — Thu, 24 Aug 2006 04:35:29 +0000

much awaited….much awaited..

By: Apicio

Apicio — Thu, 24 Aug 2006 04:10:55 +0000

It might be a tad early but nothing spells Christmas season for me more than bibingka so I followed your link and noticed that with all that lengthy exchange about the etymology of bebinca nobody (including me) ever stopped to point out that since the word only shows up in Luso-Indian dictionaries and not in Luso-Brasilian ones it indicates that the word is not Iberian at all but most likely of Indian descent and could have spread over the whole of Southeast Asia even before Iberian navigation just like kare, gulai, putu and atjar or guru and sutra or majarlika even. The meaning seems to indicate the baking process since the same rice batter is called different things when cooked in different ways and Iberian type eggyolk rich batters are called bebinca in Goa and Macau when baked. I discovered later on that the Indians have a tubular breakfast item made out of rice flour and grated coconut called puttu which is cooked in fat cylindrical steamers not much different from the way we steam our slender putu bumbong which brings my thought back to Christmas once more.

By: det

det — Thu, 24 Aug 2006 04:01:18 +0000

i miss bibingka cooked in old fashioned oven with fire above and fire below.it is so good especially if its still warm.