Rice Bibingka Recipe (Bibingka Bisaya)

1/2 kilo “Laon” White Rice soaked in water overnight.
Drain then add 2nd extraction coco milk.
Let stand for 30 min. and grind to a smooth paste.
(include coco milk when grinding rice).

3 coconuts grated
a. 1st extraction: Add 1 1/2 cup hot water and extract cream. Set aside.
b. 2nd extraction: Add enough water to cover the rice

Since commercial rice flour is so convenient and easy, I use:
4 cups rice flour
1 1/4 cups coco milk (2nd extraction.
1/4 cup Tuba
Soak flour and let stand until all the liquid is absorbed and
a thick paste-like consistency is obtained.

1 coconut “ungol” (coco that is in between young and mature) grated.
Grind with the rice. If using rice flour, process “ungol” so its finer and
mix with the rice paste.

To the 1 1/2 cups coco cream, add 1/4 kilo refined sugar and
cook stirring until it turns to “latik” (heavy syrup stage, not jam).
Cool and mix this with the rice paste.

Add: 3 Tbsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. salt
The consistency should be like thick batter.

Line molds with wilted banana leaves and fill 3/4 full.
May garnish with buco strings if desired
( it tastes better with buco ).
Cook in a 350 deg. toaster oven until done,
then turn on the broiler in the last 1-2 minutes of baking
to get that burnt crisp top crust.

 

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