Comments on: “Bingkang Pinalutaw” / Rice Cakes Cebu Style

By: judith abella

judith abella — Sat, 28 Mar 2009 22:00:43 +0000

Looks good. I remember helping my mama in Cebu made these kind of puto but unfortunately I can’t remember the recipe. Can you please share your recipe……Salamat

By: eileen cana

eileen cana — Tue, 10 Mar 2009 02:25:54 +0000

Wow a friend of mine brought back some bingkang pinalutaw from cebu, i really want to know the recipe so that i can make my own bingka because i just love it and it brings back a lot of memories growing up in Minglanilla, Cebu. Share naman the recipe please,please,please….

By: rowena amores

rowena amores — Mon, 01 Sep 2008 17:00:12 +0000

hi looks yummmmy purple bingkang pinalutaw/rice cake cebu style… pahingi naman recipe please

salamat
rowena

By: girlee

girlee — Mon, 30 Jun 2008 04:51:00 +0000

It really looks good. Just wondering if you a recipe of the pichi pichi made from sweet rice that’s color purple.

thanks!

By: Nino

Nino — Fri, 06 Jun 2008 01:16:42 +0000

Yes, definitely goes best with sikwate!

By: gorgeousinsomniac

gorgeousinsomniac — Wed, 14 May 2008 08:23:08 +0000

Hey! I’m from Cebu. I really miss eating this kind of bibingka. I always look for these whenever I’m in Cebu.

My taste buds never learned to like the bibingka made here in Manila.

By: Candygirl

Candygirl — Wed, 13 Feb 2008 14:27:32 +0000

Hey, I’m going to Cebu next month. I’ll try to look for lani and cathy and taste their bibingka (I hope they speak tagalog :-)

By: tikling

tikling — Mon, 11 Feb 2008 21:22:46 +0000

yummyyyyyy…recipe pls…thanks

By: maria

maria — Mon, 11 Feb 2008 08:59:44 +0000

wow. looks so yummy…yet so far.

i would like to experiment on making really really soft puto but don’t have the time or equipment. would you know of a store which sells regional food specialities? thanks

By: Dodi

Dodi — Mon, 11 Feb 2008 02:07:26 +0000

Hi MM!
To Em Dy, I grew up in Mindanao and the Visayas and salted eggs never figure in their diet. It must be a regional thingie, although my family used to “import” salted eggs from Laguna all the way to Cagayan de Oro before. And yes, Visayan puto is denser and more filling. Has anyone tried “putong bulok” made out of “bulok itik eggs” from the Laguna areas?