Bibingka

Bibingka is a Filipino rice cake associated with Christmas and Simbang Gabi. Vanjo Merano’s household-oven version uses rice flour, coconut milk and fresh milk, with banana leaf lining the pan and salted duck egg and cheese topping the cake.

Rice flour, baking powder and salt are mixed separately. Butter is creamed with granulated sugar, then three raw eggs are whisked in before the dry mixture, coconut milk and fresh milk are added.

Pre-cut banana leaf lines the bottom and sides of the baking pan. The batter is poured in and baked first, then sliced salted duck egg and grated cheese are placed on top before the cake returns to the oven.

The second baking stage continues until the top becomes medium brown. The cake is taken out and allowed to cool, then brushed with butter and finished with grated coconut.

The banana leaf contributes a fragrant aroma to this rice-flour version. Merano permits the salted egg to be omitted and describes bibingka alongside puto bumbong and a hot coffee or chocolate drink after Simbang Gabi.