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How to Make Rice Bibingka



Bibingka is rice muffins or rice cake.

There are many different ways on how to make bibingka. But I am going to show you the bibingka that my Mom and I used to make when I was a young girl. Except, here... in this version, I've added eggs and vanilla extract.

Basically, bibingka is made of ground rice flour, freshly squeezed coconut milk, sugar, and baking powder. On ours, we added anise seeds, if they're available.

We baked our bibingka using a makeshift oven made of large tin can, split in half to make a drawer. (My dad would add a wooden handle to the bottom drawer for easier handling.) Bibingka would usually be baked in tin can rings, another home made gadget, lined with wilted coconut leaves. Hot coals or wood fire are placed at the bottom and top of the makeshift oven. The top coals give the bibingka a nice golden crust.

BTW. Bake rice bibingka in a preheated oven at 400F for 30 minutes, or until toothpick comes out clean.

For more information and recipe, please click here:
http://yamanngmahirap.wordpress.com/2011/03/19/how-to-make-bibingka/

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