Tag: salted egg topping

Easy Bibingka Recipe

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season. Known for its soft, fluffy texture and subtle sweetness, it is typically enjoyed as a breakfast treat or merienda (afternoon snack), often paired with a hot cup of coffee or a warm drink.

Bibingka is traditionally made from a mixture of rice flour, coconut milk, and sugar, which is combined to create a smooth batter. This batter is then poured into a banana leaf-lined clay pot or pan, which imparts a distinctive aroma and flavor to the cake as it cooks. The use of banana leaves is a hallmark of bibingka, giving the cake its signature rustic appearance and slightly smoky taste.

The cooking process for bibingka is unique, involving a method where the cake is baked over and under hot coals. This traditional technique ensures even cooking, resulting in a cake that is perfectly cooked on the inside while developing a golden-brown crust on the outside. The texture of bibingka is often described as moist and tender, with a delicate crumb that melts in the mouth.

Once baked, bibingka is typically topped with a variety of ingredients that add both flavor and texture. Common toppings include grated coconut, butter, sugar, and slices of salted duck egg or cheese, which provide a savory contrast to the sweet base. These toppings not only enhance the flavor but also contribute to the visual appeal of the cake.

Bibingka is closely associated with the Filipino Christmas tradition of Simbang Gabi, a series of dawn masses held in the days leading up to Christmas. After attending mass, many Filipinos enjoy bibingka along with other traditional treats like puto bumbong. The aroma of freshly baked bibingka wafting through the cool morning air is a cherished part of the holiday experience.

Today, bibingka remains a beloved Filipino delicacy, enjoyed not only during the holiday season but throughout the year. Its unique combination of flavors, textures, and cultural significance makes it a timeless treat that continues to be passed down through generations.

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Easy Bibingka Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Ingredients

  • 1 cup rice flour

  • 1/2 cup all-purpose flour

  • 2 tsp baking powder

  • 2/3 cup coconut cream, room temperature

  • 2 tsp butter, melted

  • 2 eggs, beaten

  • 1/2 cup water

  • 1/2 cup sugar

  • 75 g cheese, grated (for topping)

  • 2 salted eggs, sliced (for topping)

Directions

  • Preheat your oven to 350F or 177C.
  • Prepare pans by lining three 5” round baking pans with wax paper or banana leaves.
  • Combine the dry ingredients (rice flour, all-purpose flour, and baking powder) in a bowl.
  • Combine the wet ingredients (water, eggs, sugar, coconut cream, and butter) in another bowl then mix well.
  • Slowly pour dry ingredients over wet ingredients.
  • Mix with a rubber spatula until thoroughly combined. Make sure there are no lumps (if lumps do form, strain mixture using a sieve).
  • Fill prepared pans until 3/4 full.
  • Top with grated cheese and salted egg.
  • Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • Cool for a bit and serve!

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IMAGE SOURCE: Roberto Verzo from Philippines, CC BY 2.0, via Wikimedia Commons

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Homemade Puto Pao Recipe

Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat.

Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat. This unique combination creates a soft, fluffy, and slightly sweet rice cake with a savory meat filling, offering a harmonious blend of textures and flavors that is both comforting and satisfying.

The outer layer of Puto Pao is made from a batter similar to that of traditional puto. It typically consists of rice flour or all-purpose flour, sugar, baking powder, water, and sometimes milk, which is then steamed to achieve its characteristic light and airy texture. This mildly sweet and soft base serves as the perfect complement to the savory filling encased within.

The filling of Puto Pao is usually inspired by the asado filling used in siopao. Asado is a savory-sweet meat filling made from diced pork or chicken, simmered with soy sauce, oyster sauce, hoisin sauce, and sugar until it becomes tender and flavorful. This rich, umami-filled filling is thickened with cornstarch to achieve a consistency that holds well inside the puto batter.

What sets it apart is not just the delightful combination of the soft rice cake and the savory filling, but also the toppings that can be added. A slice of salted egg or cheese on top of each Puto Pao adds an extra layer of flavor and a touch of visual appeal, enhancing the overall eating experience.

Puto Pao is typically enjoyed as a snack or merienda (afternoon snack) and is popular at Filipino gatherings and celebrations. It offers a convenient and portable option that can be enjoyed warm or at room temperature. This innovative dish reflects the Filipino penchant for combining flavors and textures in creative ways, making Puto Pao a beloved treat in Filipino cuisine.

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Homemade Puto Pao Recipe

Recipe by Yummy FoodCourse: SnacksCuisine: FilipinoDifficulty: Medium


Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat.

Ingredients

  • For the Puto Batter:

  • 2 cups all-purpose flour

  • 1 cup sugar

  • 2 tablespoons baking powder

  • 2 cups water

  • 1/2 cup evaporated milk

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • For the Asado Filling:

  • 1/2 Kilo pork shoulder or belly, diced

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup soy sauce

  • 1/4 cup oyster sauce

  • 1/4 cup hoisin sauce

  • 1/4 cup sugar

  • 1/2 cup water

  • 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)

  • 1 tablespoon cooking oil

  • For Topping:

  • Salted egg slices (optional)

  • Cheese slices (optional)

Directions

  • Prepare the Asado Filling:
  • Sauté Aromatics:
  • Heat the cooking oil in a pan over medium heat.
  • Sauté the garlic until fragrant, then add the onions and cook until translucent.
  • Cook the Pork:
  • Add the diced pork and cook until browned on all sides.
  • Add Sauces and Simmer:
  • Pour in the soy sauce, oyster sauce, hoisin sauce, sugar, and water. Stir well to combine.
  • Bring to a boil, then lower the heat and let it simmer until the pork is tender and the sauce has reduced.
  • Thicken the Sauce:
  • Add the cornstarch slurry to the pan, stirring continuously until the sauce thickens.
  • Remove from heat and set aside to cool.
  • Prepare the Puto Batter:
  • Combine Dry Ingredients:
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  • Add Wet Ingredients:
  • Gradually add the water, evaporated milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  • Assemble and Steam:
  • Prepare the Molds:
  • Grease puto molds or muffin cups lightly with oil.
  • Fill with Batter:
  • Pour a small amount of batter into each mold, filling them halfway.
  • Add Filling:
  • Place a spoonful of the asado filling in the center of the batter in each mold.
  • Top with Batter:
  • Pour more batter over the filling, covering it completely and filling the molds almost to the top.
  • Add Toppings:
  • If desired, place a slice of salted egg or cheese on top of each filled mold.
  • Steam the Puto Pao:
  • Arrange the filled molds in a steamer. Make sure there is enough space for steam to circulate.
  • Cover the steamer with a clean kitchen towel before placing the lid to prevent water from dripping onto the puto pao.
  • Steam over medium heat for about 15-20 minutes, or until a toothpick inserted into the puto comes out clean.
  • Cool and Serve:
  • Remove the molds from the steamer and let the puto pao cool slightly before removing them from the molds.
  • Serve warm and enjoy!

Notes

  • These fluffy and savory puto pao buns are a delicious treat, perfect for any occasion.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino

By Meal Type: Breakfast | Snacks

By Main Ingredient: Dairy | Eggs | Pork

By Cooking Method: Steaming

By Dish Type: Baked Goods

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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