Because making it seems like a complicated process, bibingka is more often store-bought than homemade. But Gonzalez’s foolproof recipe using supermarket-bought ingredients makes it possible for us to bake and enjoy this fluffy cake at Christmas or any ordinary day.
Makes about 8 cakes Prep Time 20 minutes, plus 24 hours resting time
Cooking Time 25 minutes
200 grams instant gata powder
2 1/2 cups all-purpose flour
3/4 teaspoon instant yeast
10 tablespoons baking powder
1 1/4 cups of water
2 1/2 cups rice flour
2 1/2 cups glutinous rice flour
3 3/4 cups white sugar
2 1/2 cups milk
1 In a bowl, mix instant gata powder, all-purpose flour, instant yeast, and baking powder. Set aside.
2 Mix water with rice flour in a bowl and with glutinous rice flour in another bowl. Combine flour mixtures together with white sugar and milk in a mixing bowl and whisk with a mixer until well incorporated.
3 Add the mixed dry ingredients and mix until combined. Strain mixture into a mixing bowl then return batter to the mixer and whisk again for a few minutes to incorporate more air. Transfer batter to a covered container and let it rest inside the refrigerator for 24 hours.
4 Prepare the bibingka oven— palayok (a claypot gadget) available in wet markets—by lining the clay pan with banana leaf and putting live coals underneath and above the oven.
5 To cook bibingka, get 1 cup of the refrigerated batter and place into a stainless bowl with 2 whole eggs.
6 Whisk mixture 50 times (to incorporate more air) then pour into the banana leaf-lined bibingka clay pan. Bake until halfcooked. Lift the cover of the bibingka oven then arrange sliced salted egg and sliced white cheese on top of the cake.
7 Top with grated cheddar cheese or queso de bola. Continue cooking until done. Lift with a metal spatula and transfer to serving dish. Brush with butter before serving.
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