Bibingka

Alternative names	Bingka,Bingkah,Vivingka[1][2]
Course	Dessert,breakfast,merienda
Place of origin	Philippines
Serving temperature	Hot or warm
Main ingredients	Glutinous rice (galapóng),water orcoconut milk
Ingredients generally used	Butter,muscovado, gratedcheese,desiccated coconut,salted duck egg
Variations	Salukara,Cassava cake, Bibingkang Malagkit
Similar dishes	Panyalam,puto
Media:Bibingka

Bibingka (/bɪˈbiːŋkɑː/;bi-BEENG-kah) is a type ofbakedrice cake inFilipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or asmerienda (mid-afternoon snack), especially during theChristmas season. It is also known asbingka in theVisayas andMindanao islands.^[1]

Bibingka can also be various other Filipino baked rice cakes, for example, those made withcassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), orplain flour.^[3]

The origin of the name is unknown. The linguistRobert Blust hypothesizes that it was originally aloanword, likely fromMalay[kue] bingka (a similar but different dish). However, the consistent partialreduplication of the word (bibingka) in mostPhilippine languages, is unexplained.^[2] InMacau andPortuguese Goa, there exist also a cake calledBebinca.^{[citation needed]}

Bibingka is the name used for the dish in most languages of the Philippines, includingTagalog,Ilocano,Kapampangan,Pangasinan,Bikol,Maranao, andMansaka. It is also known asbingka inCebuano andHiligaynon,bingka orbingkah inAklanon, andvivingka inIvatan.^[2]

Bibingka is a traditionalChristmas food inPhilippine cuisine. It is usually eaten along withputo bumbóng as a snack after attending the nine-daySimbang Gabi ('Night mass', the Filipino version ofMisa de Gallo).^[4]

In 2007 the town ofDingras, Ilocos Norte in thePhilippines soughtGuinness World Records certification after baking a kilometer-long cassavabibingka made from 1,000 kilos ofcassava and eaten by 1,000 residents.^[5]

The 82-year-old "Ferino’s Bibingka" is Philippines heritagerice cake founded by Ceferino and Cristina Francisco in October 1938 at their rented apartment in Juan Luna Street, Pritil,Tondo, Manila. From its 3clay ovens, the couple opened aManila Hotel complex restaurant in 1957. In 1970,J. Amado Araneta invited Francisco to open a branch at the oldFiesta Carnival. 1938 Francisco Food Specialties, Inc.'s President, Sonny Emmanuel V. Francisco and wife Anne, one of the seven children, revealed his father, Alfredo, who died in 2001, revived Ferino’s Bibingka in 1981, in front of theBaclaran Church after Ferino's 1975 death. Using the traditional ‘kalan de uling,’ the company sells frozenready-to-eat bibingka, minibibingka, extra super, super, special, bibingcute variants and toasted bibingka at its biggestKalayaan Avenue store.^[6][7]

In the traditional recipe forbibingkaglutinous rice is soaked in water overnight intapayan jars to ferment with wild yeast calledbubod ortubapalm wine, then ground with amillstone orgilingang bato into a batter calledgalapong. The fermentation provide a faint aftertaste to the product. To save time, modern versions sometimes use regularrice flour or Japanesemochiko flour in place ofgalapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk.^[8][9][10]

Bibingka is cooked over coals in a shallowbanana leaf-linedterra cotta bowl into which the rice flour mixture is poured. It is topped with sliced duck egg and cheese, covered with more banana leaf,^{[citation needed]} and then with a metal sheet holding more coals. The result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the aroma of toasted banana leaves. Additional toppings are then added, such as butter, sugar, cheese, or grated coconut.^{[citation needed]}

More modern preparation of the dessert makes use of metal cake pans and purpose-built multi-tiered standing electric ovens. Mass-producedbibingka in Philippine bakeries are also made using tin molds that give them a crenulated edge similar to largeputo orputo mamon (cupcakes).^{[citation needed]}

Bibingka is also used as a general term for desserts made withflour and baked in the same manner. The term can be loosely translated to "[rice] cake". It originally referred primarily tobibingka galapong, the most common type ofbibingka made with rice flour. Other native Philippine cakes have also sometimes been calledbibingka. These may use other kinds of flour, such ascorn flour,cassava flour, orplain flour, and are usually considered separate dishes altogether.^[11] Some variations ofbibingka differ only from the type of toppings they use. The common types ofbibingka are listed below:

• Bibingka galapóng is the traditional form ofbibingka made from ground soakedglutinous rice (galapóng), water, and coconut milk.^[12]
• Bibingkang malagkít is a moist version ofbibingka, typically served sliced into square blocks.^[12] It commonly also includes slices of ripejackfruit (langka) and topped withlatik (coconut caramel) and grated coconut. It is very similar tobiko, except that it is baked and usesgalapong instead of whole grain.^[13]
• Bibingkang Mandaue (Mandaue-styleBibingka) arebibingka fromMandaue,Cebu. It is traditionally made withtubâ (palm wine) which gives it a slightly tart aftertaste. Nowadays,tubâ is often substituted withyeast.^[14]
• Bibingkoy - a unique variant fromCavite which has a filling of sweetenedmung beans and served with a sauce ofcoconut cream, jackfruit, andsago.^[15] It is very similar tomache, but is baked instead of steamed.
• Buko bibingka -Bibingka baked with slivers of young coconut flesh (buko).^[16]
• Cassava cake is made from gratedcassava (instead of rice), coconut milk, and condensed milk. It is the most similar to pudding in appearance. Also known ascassavabibingka orbibingkang kamoteng kahoy.^[13]

• Cassavabuko bibingka - a variant of cassava cake that adds young coconut (buko) to the recipe.^[17]
• Pineapple cassavabibingka - a variant of cassava cake that adds crushed pineapple chunks.^[18]
• Royalbibingka - a variant of cassava cake fromVigan, Ilocos Sur shaped like cupcakes with a cheese and margarine topping.^[19]

• Durianbibingka -Bibingka baked withdurian flesh. A specialty of theDavao Region inMindanao.^[20]
• Salukara, a pancake-like variant ofbibingka fromEastern Samar. It also usestubâ and is traditionally cooked in pans greased with porklard.^[21][22]
• Sinukat a type ofbibingka baked in half of a coconut shell.^[1]

• 
  "Bibingka" with a complete set of toppings
• 
  Bibingka fromTagaytay,Cavite
• 
  Bibingkang malagkit, a moist version ofbibingka
• 
  Bibingka fromBaliwag topped with salted duck eggs and grated coconut
• 
  Bibingka fromMindanao
• 
  Bibingkang kamoteng kahoy, better known ascassava cake, a variant made from cassava
• 
  Bibingka with cheese toppings
• 
  Bibingkoy inCavite City
• 
  Ferino's Bibingka (since 1938)
• 
  Royal Bibingka fromVigan City, Ilocos Sur
• 
  Visayan variant of Bibingka^{[citation needed]}

Bibingka orbingka is also popular inIndonesia, particularly among Christian-majority areas in northernSulawesi and theMaluku Islands, both of which were former colonies of thePortuguese Empire and are geographically close to the southern Philippines. It is prepared almost identically to Philippinebibingka. In the provinces ofNorth Sulawesi andGorontalo,bibingka is usually made with rice or cassava flour and coconut milk with shredded coconut baked inside. In theMaluku Islands,bibingka is spiced and sweetened withbrown sugar or sweetmeat floss. It is also traditionally cooked in clay pots lined with banana,pandan, ornipa leaves. As in the Philippines, it is also usually eaten during the Christmas season.

A pancake-like variant ofbibingka was introduced to theChinese Indonesian communities ofEast Java during theDutch colonial period. Known aswingko,wiwingka, orbibika, it became popular throughout the island ofJava.

• Bibingka kelapa orbibingka santan, Indonesianbibingka made from rice flour and coconut milk, topped withjackfruit orcoconut
• Bibingka kelapa, Indonesianbibingka made from rice flour and coconut milk, topped withjackfruit orcoconut
• Bibingka abon, made from rice flour and coconut milk, topped withmeat floss
• Bibingka ubi telo, made fromube or cassava flour and coconut milk
• Bibingka nanas orwingko nanas, made fromube or cassava flour and coconut milk with pineapple

Wikimedia Commons has media related toBibingka.

• Christmas food
• Cuisine of Timor-Leste
• Kue
• Indonesian rice dishes
• Indonesian desserts
• Javanese cuisine
• Philippine rice dishes
• Philippine desserts
• Rice cakes

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