Comments on: Catmon Bibingka…

By: besYS

besYS — Sun, 07 Aug 2016 20:17:08 +0000

Catmon is my Mother’s hometown. :-)
My Father’s hometown is Alegria and they also have this kind of bibingka. He would add freshly grated coconut on top of this bibingka. ( for us, his kids)
Thanks MM! I’d love to taste this again when I visit Zubuchon next year! :-)

By: Marketman

Marketman — Sun, 07 Aug 2016 06:38:13 +0000

millet, no, no tuba in these ones. But they rose nicely nevertheless…

By: millet

millet — Sun, 07 Aug 2016 06:14:23 +0000

these are not tuba-raised, MM? i also like those, with a faint tang from the tuba.

By: Ging Berdon

Ging Berdon — Sun, 07 Aug 2016 01:03:25 +0000

My God YES! I love this Bibingka better than anything with salted eggs and mantikilya could offer up. With lots of young Buko strips. Pleeeeeeeese!!!!

By: Zerho

Zerho — Sat, 06 Aug 2016 23:39:16 +0000

We have a similar group of stands in Manticao(in between Iligan and Cagayan de Oro), where more than 50 stalls sell bibingka. In order to attract more customers they have produced different flavours like langka, cheese and ube. But for me the original flavor is still the best.

By: EbbaBlue

EbbaBlue — Sat, 06 Aug 2016 17:30:08 +0000

Salivating.
On my way to Quezon province, took the route through Antipolo. Closing Pagsanjan, pass by a Bibingka stall, fresh from homemade charcoal oven, a slather of Dairycreme, it was heavenly. Bought a dozen (size of platito) they was packed 3pcs each in a buri woven square basket. Some of my friends requested fresh coconut shaving on top, I preferred mine basic.

By: Marketman

Marketman — Sat, 06 Aug 2016 14:55:50 +0000

Footloose, when we made them back at the office, we did them in smaller sizes and I mentioned I would love a pat of butter but everyone looked at me funny. I should have done it anyway, I think it would have added that extra something…

By: Footloose

Footloose — Sat, 06 Aug 2016 11:21:28 +0000

I was going to add that the batter for this baked bibingka is identical to that of steamed puto until I reread your last sentence. Also prefer the ones that do not involve the use of baking powder which means that the cake rise on the natural action of local yeast and bacteria alone. Besides they invariably give off that characteristic aroma and flavour of fermentation. Don’t need fancy toppings except perhaps, a smear of butter just before conveying it to your maw.