One of the things that I have wanted to do since even before I started food blogging is to recreate the old-fashioned bibingka. Today’s rice cake is quite fluffy, almost like bread. I still dream of the bibingka from Da Luming’s stall, beside the San Vicente Chapel (in Sta. Rita, of course). It was thin, used pure galapong (ground rice), didn’t have much eggs and some didn’t even use any baking powder. The cake was chewy and light.
More than a year ago, I interviewed someone from Becuran (my grandmother’s barrio) who knew how the old-style bibingka were made. She confirmed that they indeed didn’t use much eggs, if at all.
Soon, soon… I hope to get right back to the research. I’m digging up all my notes now.
Related posts:
Lasang Pinoy II: Talangka and Gulgoria (Cooking Up a Storm!)
Lelut Tugac (Frogs in Rice Soup)
Epicurious: Fish Fillets with Tomatoes, Squash, and Basil
Tell us when you’re ready for the sensory evaluation.
Ang bilis mo talaga Wyatt! Hehehe!
I’ll just hunt down the old bibingka makers. I have my stonemill/grinder ready.
Yes, yes, yes . . . Can’t wait, too! I wish my lola’s still around to tell me more about how she made old-fashioned bibingkas when i was still a kid . . .
Oh my!!! my mouth is watering…
Waiting for my old cassava cake request Tita Karen … mom wants to eat it as soon as possible she is craving for me…. :hungry:
I’m eagerly awaiting the results of your research into old-style bibingka. We recently made bibingka (it’s on the blog), but, though delicious, I found it wasn’t quite the same as what I had before. I’m looking forward to what you’ll find. And thanking you in advance for sharing it.
Ay Ate My! Will e-mail you the recipe I got. Hehehe!
Can’t wait to start my bibingka exploits too. Will let you know how it turns out.