By Marjorie Gorospe
QUEZON CITY, METRO MANILA–Although ‘bibingka’ did not originate in the Philippines, this delicacy has many versions and is enjoyed by Filipinos all year round.
‘Bibingka’ came from ‘bebinca,’ a traditional dessert from Goa, India which is made from ghee (clarified butter) plain flour, sugar and coconut milk, and baked in a clay oven heated by coals.
In the Philippines, ‘bibingka’ is a staple snack during the Yuletide season although there are many towns that serve this delicious treat throughout the year.
The ‘bibingka’ is prepared using rice flour and served with butter, sugar, and grated coconut. The most familiar version we usually see on the streets is the ‘bibingka galapong’ made with rice flour.
An entry from Recipe.net might be a big help if you wish to prepare ‘bibingka galapong’ by yourself.
There is also another version called ‘cassava bibingka,’ mostly referred to as the Ilocano version. In 2007, the town of Dingras, Ilocos Norte earned a a Guinness World Record after residents baked a kilometer-long ‘bibingka’ made from 1,000 kilos of cassava.
Mandaue also has its own version which is layered ‘bibingka’ that is a common snack in Cebu.
In Pateros, there is a unique treat called ‘bibingkang abnoy.’ It is not strictly a ‘bibingka’ but more of an omelet made with fertilized duck eggs. Pateros is famous for its ‘balut.’
Whatever the version, ‘bibingka’ will always be a favorite treat of Filipinos all year long.
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