Bibingka

Because making it seems like a complicated process, bibingka is more often store-bought than homemade. But Gonzalez’s foolproof recipe using supermarket-bought ingredients makes it possible for us to bake and enjoy this fluffy cake at Christmas or any ordinary day.

Makes about 8 cakes Prep Time 20 minutes, plus 24 hours resting time Cooking Time 25 minutes

200 grams instant gata powder
2 1/2 cups all-purpose flour
3/4 teaspoon instant yeast
10 tablespoons baking powder
1 1/4 cups of water
2 1/2 cups rice flour
2 1/2 cups glutinous rice flour
3 3/4 cups white sugar
2 1/2 cups milk


1 In a bowl, mix 200 grams instant gata powder, 2 1/2 cups all-purpose flour, 3/4 teaspoon instant yeast, and 10 tablespoons baking powder. Set aside.
2 Mix 1 1/4 cups of water with 2 1/2 cups rice flour in a bowl and with 2 1/2 cups glutinous rice flour in another bowl. Combine flour mixtures together with 3 3/4 cups white sugar and 2 1/2 cups milk in a mixing bowl and whisk with a mixer until well incorporated.
3 Add the mixed dry ingredients and mix until combined. Strain mixture into a mixing bowl then return batter to the mixer and whisk again for a few minutes to incorporate more air. Transfer batter to a covered container and let it rest inside the refrigerator for 24 hours.
4 Prepare the bibingka oven—a claypot gadget available in wet markets—by lining the clay pan with banana leaf and putting live coals underneath and above the oven.
5 To cook bibingka, get 1 cup of the refrigerated batter and place into a stainless bowl with 2 whole eggs.
6 Whisk mixture 50 times (to incorporate more air) then pour into the banana leaf-lined bibingka clay pan. Bake until halfcooked. Lift the cover of the bibingka oven then arrange sliced salted egg and sliced white cheese on top of the cake.
7 Top with grated cheddar cheese or queso de bola. Continue cooking until done. Lift with a metal spatula and transfer to serving dish. Brush with butter before serving.
source: yummy.ph