Bibingka Supreme

Ingredients:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 1 1/3 cup NESTLE Fresh Milk
  • ¼ cup butter
  • ¼ cup sugar
  • ½ cup grated cheese
  • 2 pcs salted eggs, sliced
  • ½ cup cooked ham or bacon

 Instructions:

  1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
  2. Sift flour, baking powder and salt together. Set aside.
  3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
  4. Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
  5. Pour mixture in lined pans.
  6. Bake for 10 minutes, then remove from the oven.
  7. Spread butter on top then sprinkle with sugar and grated cheese.
  8. Decorate with salted egg slices and ham or bacon
  9. Bake for 10 to 15 minutes more.
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Bibingka Royal (Rice Cake Royal)

Ingredients:

  • 400 g (2 cups) uncooked rice
  • 500 ml (2 cups) water
  • 3 eggs
  • 125 g (1/2 cup) sugar
  • 2 tablespoons melted butter, plus additional for brushing
  • 250 ml (1 ¼ cup) thick coconut milk
  • 1 tablespoon baking powder
  • 1 sheet banana leaf
  • 250 g (8 oz) cottage cheese or cheddar cheese, grated
  • Salted eggs

 

 

 

Cooking Instructions:

  1. Soak rice in water overnight.
  2. Drain rice, reserving the liquid. In a blender or food processor, grind the rice      finely, adding just enough of the reserved liquid so the mixture is not dry.
  3. Set aside for about 12 hours at room temperature.
  4. Preheat oven to 180ºC (350º F)
  5. Beat eggs in a bowl until foamy.
  6. Add sugar and butter until fluffy.
  7. Pour the coconut milk into the ground rice and mix well.
  8. Blend into the egg mixture, beating well until smooth.
  9. Add baking powder.
  10. Wilt banana leaves by passing over an open flame for several seconds.
  11. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves.
  12. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and salted eggs
  13. Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
  14. Serve hot with cheese on top and grated coconut flesh on the side.

Bibingka Special (Rice Cake Special)

Ingredients:

  • 4 eggs, well beaten
  • 2 cups coconut milk
  • 1 cup sugar
  • 1/4 cup melted margarine
  • 2 cups rice flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coco cream, 1/4 cup sugar for topping
  • 250 g (8 oz) cottage cheese or cheddar cheese, grated

Directions:

  1. Add sugar to beaten eggs.
  2. Combine salt and flour; add to egg mixture.
  3. Add melted margarine, coconut milk, and baking powder.
  4. Pour into banana leaf-lined mold.
  5. Bake in 375 degrees Fahrenheit oven.
  6. When half-done, take it out from the oven
  7. Brush top with coconut cream and sugar and bake until golden crust is formed.
  8. Will make 4 medium bibingka

Basic Bibingka (Rice cake) baking

Basic Bibingka (Rice cake) baking

When we were younger, my parents used “bibingka” to motivate us going to early dawn mass or “Simbang Gabi”. I still remember bibingka being cooked right in front of us. All you have to say is “regular or special”. And the difference is special has egg while regular has none, Unlike today, bibingka recipes have so many ingredients added for added flavor and presentation.

 The changes are not limited to the ingredients but also in the method of baking or cooking, In the early days a clay or ceramic stove, a piece of tin and a clay/ceramic pan is all you have to use to make bibingka. Today, aside from the conventional and microwave oven, different models and style of bibingka oven have been crafted.

Clay/ceramic bibingka stove or oven

Clay/ceramic bibingka stove or oven

Modern bibigka oven

Modern bibingka oven

The Basic Bibingka Recipe

Ingredients:

  1. 2 cups long grain or jasmine rice
  2. 3 tablespoons baking powder
  3. ¾ cup  sugar
  4. ¼ teaspoon salt
  5. 1 ¼ cups coconut milk (1 piece coconut)
  6. Shredded coconut for toppings
  7. Clean banana leaves

Procedures:

  1. Grind long grain or jasmine rice into a flour consistency (You can use a rice grinder or a blender or a processor).
  2. Extract 1¼ cup of coconut milk from shredded coconut meat (you can also use a blender to do this).
  3. Mix all dry ingredients – ground rice, baking powder, sugar and salt.
  4. Slowly blend the coconut milk with the mixed dry ingredients.
  5. Stir thoroughly into a thick smooth liquid mix.
  6. Line bibingka pan with soften banana leaves to conformed the pan shape
  7. Scoop 7 spoonful of the mixture into the pan or fill the pan about 3/4.
  8. Put on top of the clay or ceramic stove (with burning coals) & cover it with tin with burning coals also.
  9. Cook for 15 to 20 minutes
  10. Serve hot top with shredded coconut.
 Cooking Tips:
  1. Banana Leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in provision shops, supermarket or the local market if you are in the Philippines. If banana leaves are not available substitute with wax paper.
  2. Thick Coconut Milk is obtained by grating the flesh of 1 coconut intobowl (this yields about 3 cups of coconut flesh) Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a cheese cloth. If using canned or packet coconut cream, you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk. This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.
  3. For a fluffier bibingka, separate the egg whites from the egg yolks. Beat egg whites until stiff and fold into the batter.

Original Leche Flan Recipe

Caramel  Ingredients:

  • 1 cup sugar
  • 1 cup water

 Directions:

  1. Put sugar and water in a saucepan.
  2. Caramelize in high heat.
  3. Line loaf tin with caramelized sugar.
  4. Be sure to line the sides of the pan.

Custard Ingredients:

  • 12 egg yolks
  • 1 can condensed milk
  • 1 pint evaporated or fresh milk
  • 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions:

  1. Blend all ingredients in a blender.
  2. Pour mixture into a loaf tin lined with caramelized sugar
  3. Cover with aluminum foil.
  4. Place tin in a larger baking pan half-filled with water.
  5. Place pan in pre-heated oven (375 F)
  6. Bake flan for about 1 hour or until it is firm.

Tocino Del Cielo

Tocino del Cielo

Tocino del Cielo

Ingredients:

  • 25 egg yolks
  • 4 cups sugar
  • 3 cups water

Directions:

  1. Boil sugar and water untilsyrupformssmall ball when dropped in water.
  2. Beat egg yolks, add the syrup after cooling it then blend well and strain.
  3. Line a pan or small molds with thick caramel syrup.
  4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.
  5. Allow to cool before unmolding.

NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving

Light and Fruity Caramel Flan

Picture3

Light and Fruity Caramel Flan

Ingredients:

  • 1 1/3 cup sugar, divided
  • 1/3 cup water
  • 6 to 8 large eggs
  • 1 cup whole milk
  • 1 cup peach or mango puree
  • 1/4 teaspoon lime peel, grated finely
  •  Pinch of salt

 Directions:

  1. Preheat oven to 350 F.
  2. Make a caramel using 1 cup sugar and 1/3 cup water.
  3. Pour into a 5 cup gratin or souffle dish.
  4. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt.
  5. Add grated lime peel, stir and pour into prepared pan.
  6. Place in a bain-marie.
  7. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, Let cool to room temperature.
  8. Chill at least 1 – 2 hours.
  9. Unmold onto serving platter

Pumpkin (Kalabasa) Leche Flan

 Picture1

 Ingredients:
  • 2 cups kalabasa (pumpkin), cut finely
  • 1 cup condensed milk
  • 3 eggs
  • ½ cup sugar
  • 1/2 teaspoon dayap (lime) or vanilla

Directions:

  1. Boil the squash. Mash until smooth.
  2. Add eggs, mil, rind or vanilla. Strain.
  3. Sprinkle sugar on the leche flan tin mold (llanera)
  4. And put the mold on the fire until sugar browns.
  5. Place the squash mixture into the llanera,
  6. Steam for about 20 minutes

Maja Sapin-sapin (Tripple Treat Pudding)

Latik:

4 cups thick coconut milk

 1. Plain rice pudding Ingredients:

  • 1 c rice flour
  • 1/2 c. sugar
  • 2 1/2 c. fresh coconut milk or fresh milk
  • Lime peel

 2. Langka or Yellow rice pudding Ingredients:

  •  1 c. rice flour
  • ½  c. sugar
  • 3 tablespoon jackfruit (langka)
  • 2 1/2 c. fresh coconut milk or fresh milk
  • Yellow or orange food coloring

3.  Ube rice pudding Ingredients:

  • c. rice flour
  • 1/2 c. sugar
  • ¼ cup boiled & mashed ube (purple yam)
  • 2 1/2 c. fresh coconut milk or fresh milk
  •  Violet food coloring

 Procedures:

 For the latik:

  1. In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
  2. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
  3. Remove from heat immediately and pour into small bowl.

 For the pudding:

  1.  Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
  2. 1st layer, in a saucepan, blend rice flour, sugar lime peel and fresh coconut milk.
  3. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
  4. Pour hot mixture into prepared dish and allow to set.
  5. 2nd layer, in another saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk.
  6. Drop a bit of yellow or orange food coloring to enhance the color
  7. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  8. Pour hot mixture on top of the 1st layer and allow to set.
  9. 3rd layer – in another saucepan, blend rice flour, sugar, ube (purple yam) and fresh coconut milk.
  10. Drop a bit of violet food coloring to enhance the color
  11.  Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  12. Pour hot mixture on top of the first two layers and allow to set.
  13. Let mixture cool then top with latik.
  14. Slice into squares

Tibok-Tibok (Milk Pudding)

Tibok-tibok is a Kapampangan pudding traditionally made with carabao’s milk.

Ingredients:

  • 6 cups fresh carabao’s milk

    Bare Tibok-tibok

    Bare Tibok-tibok

  • 50 grams glutinous rice powder
  • 150 grams cornstarch
  • 1 cup sugar
  • 2 limes (dayap)
  • oil or butter
  • pinch of salt

Instructions:

  1. In a wok, mix 6 cups carabao’s milk, 50 grams glutinous rice powder, 150 grams cornstarch, salt and 1 cup sugar.
  2. Cook at low heat, stirring mixture constantly.
  3. Add grated rind of 2 limes (dayap) and stir continuously with a wooden spatula until smooth and thick.
  4.  Carefully dip finger or the handle of a wooden spoon into the mixture.
  5. When it no longer sticks to the finger or spoon, remove mixture from heat.
  6.  Grease a 9-by-9-inch square pan with oil or butter or line with a greased banana leaf.
  7. Pour mixture in and spread evenly.
  8. Let mixture cool then top with latik.
  9. Slice into squares.

 Note: To make latik, heat coconut milk in a wok. Stir constantly for about 15 to 20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.

 Tibok-Tibok  w/ latik and toasted coconut)

Tibok-Tibok w/ latik and toasted coconut)

 Tibok-Tibok (coconut milk pudding w/ latik and toasted coconut)

Ingredients:

Latik:

3 1/2 cups thick coconut milk

Toasted coconut:

1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)

Pudding:

  • 3 1/2 cups thick coconut milk
  • 3 1/2 cups whole milk
  • 1 cup sugar
  • 1 cup cornstarch
  • 1 tablespoon of lime peel
  • 1/2 tsp salt
 For the latik:
  1. In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
  2. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
  3. Remove from heat immediately and pour into small bowl.
 For the toasted coconut:
  1. Preheat the oven to 350 degrees F.
  2. Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat.
  3. Heat for 3 to 5 minutes or until golden brown.

For the pudding:

  1.  Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
  2. In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel.
  3. Bring to a boil, remove lime peel and then lower heat to a simmer.
  4. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl.
  5. Add 1 cup whole milk and mix thoroughly.
  6. Pour into the saucepan and stir constantly until the pudding starts to thicken.
  7. Let the pudding cook for a few more minutes.
  8. The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan.
  9. Let cool completely before cutting into servings.

 If using canned coconut milk:

  1. Some canned coconut milk are very lean, so if your coconut milk starts thickening and there’s not much oil coming out, add a tablespoon of coconut oil  or vegetable oil to allow the milk solids to turn golden brown.
  2. For best results, try to find canned coconut milk that has “first pressing” written on the label

MAJA UBE (Purple Yam Pudding)

Ingredients:

  • 1 cup cooked ube (grated or mashed)
  • 2 cups cornstarch
  • 2 cups coconut cream (thick)
  • 4 cups thin coconut cream
  • 2 1/2 cups sugar
  •  latik and budbod

Procedures:

  1. Add sugar to thin coconut cream (4 cups).
  2. Add mashed ube and cook over medium heat.
  3. Add a dash of violet food coloring to highten the color of your Maja-Ube.
  4. Keep stirring while cooking. After 15 minutes, lower heat
  5. Add thick cream with (dissolved) cornstarch.
  6. Continue stirring until well blended.
  7. Once again, turn heat to high and cook until thick.
  8. Pour in pan or bilao lined with wax paper or banana leaves.
  9. Brush maja-ube with coconut milk and sprinkle latik on top.
  10.  Serve with toasted coconut or budbod.

To make latik:

  1. Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out.
  2. To produce more latik and oil, stir once or twice only.
  3. Cook until latik becomes brown. Drain.

To make budbod:

  1. Add 1/2 cup brown sugar to every cup of coconut ’sapal’ or grated coconut wherein milk was extracted.
  2. Cook and toast over low heat until brown.

Maja Blanca Recipe (Rice Pudding)

Ingredients:

  •  1/2 c. thick coconut milk
  •  rice flour
  • 1 c. sugar
  •  ¼ cup jackfruit (langka)
  •  5 c. fresh coconut milk or fresh milk

Instructions:

  1. Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
  2. Drain the latik from the oil and set aside.
  3. Grease a 13-inch rectangular dish with coconut oil. Set aside.
  4. In a medium saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  5. Pour hot mixture into prepared dish and allow to set.
  6. Sprinkle latik on top. Cool before slicing.

 Note:

When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

 

Maja Mais Recipe (Corn Pudding)

Ingredients:

  • 1/2 c. thick coconut milk
  • 1/2 c. rice flour
  • 1 c. sugar
  • 1 c. polenta flour or 2/cups of grounded fresh corn
  • ¼ c. sweet corn kernel
  • 4 c. fresh coconut milk or water
  • 1/2 c. grated frozen buko (optional)

Instructions:

  • Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik.
  • Drain the latik from the oil and set aside.
  • Grease a 13-inch rectangular dish with coconut oil. Set aside.
  • In a medium saucepan, blend rice flour, sugar,sweet corn kernels, polenta or grounded fresh corn , and fresh coconut milk.
  • Stir in grated buko (if used).
  • Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  • Pour hot mixture into prepared dish and allow to set.
  • Sprinkle latik on top.
  • Cool before slicing.

 Notes:

  • When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.
  • If using ground fresh corn, process into a blender using the 4 cups fresh coco milk then sieve to eliminate sap or corn skin.