Have a bite of Christmas

Christmas is just around the corner when you finally feel the cold freezing morning, see people hanging their colorful decors, installing a symbolic tree and finally, smell simbang-gabi’s favorite treats like puto bumbong and of course, the best-selling bibingka.

Bibingka, the taste of Christmas

Bibingka, the taste of Christmas

Made out of galapong (milled glutinous rice), coconut milk, margarine and sugar, bibingka has been one of the most anticipated street foods during dawn masses of Christmas season.

Seeing vendors with their traditional clay pot with coals inside boosts people’s interest in buying this early morning treat. Though the preparation could be really time consuming (see below sample procedure), exciting taste buds still patiently wait, long list of orders can never be a hindrance.

How about getting a bite of this mouth-watering treat even if it’s not the season of giving?

Fresh and creamy, delicioso!

Fresh and creamy, delicioso!

Bibingka is not anymore a seasonal delight. Thanks to those innovative minds that came up with the idea of making it one of the favorite afternoon snacks or even desert.  Now, it can be easy for everybody to find this deli and taste it like there’s no more tomorrow.

No need to wait long, all you need to do is to drop by to the nearest mall and look for a stall or food station that sells this favorite Christmas treat. With our modern lifestyle today, almost everything can be sold in an instant, right before your very eyes.

Bibingka in a box

It is highly recommended to look for Bibingkinitan. Yes you heard it right and yes they are selling mini-bibingkas which are (I’m sure) enough to satisfy every longing taste bud.

'Take home a box'

'Take home a box'

“Bibingkinitan is great tasting because of the special ingredients that we are putting in every piece. The quality of our product is always our priority,” said Bibingkitan’s Festival Supermall Alabang Branch employee.

–Now, it can be easy for everybody to find this deli and taste it like there’s no more tomorrow.–

Its creaminess mixed with a salty-sweet taste (because of butter and sugar, I guess) makes it more exceptional and really special. Like the usual Bibingka, it is placed in a small banana-leaf and topped with either cheese or salty egg.

The difference with the traditional bibingka is the use of the electric oven instead of a clay pot. Nevertheless, the taste is still rich and worth a couple of penny.

Bibingka + kapeng barako= great eating experience!

For only Php20, you can have the tastiest small-sized bibingka in the land and for only Php120, you can bring home a box of six bibingkas. Sounds great, right?

Bibingka delight!

“The taste of their bibingka compliments with coffee’s taste and aroma and it’s more affordable,” said Sheree Hilario, one of Bibingkinitan’s regular customers.

Have you tried grabbing a box of deliciously baked bibingka?

...because they love to have a bite of Christmas 🙂

The ‘I’ note:

My friends and I usually go out to grab a box and taste this deliciously baked bibingka. Since most of Bibingkinitan’ branches do not have a place for dining-in (specifically in Festival Alabang), we always go straight to our favorite coffee shop (if it’s for merienda) to savor every bite of our mini-bibingkas,  of course with brewed coffee on the side.

This became a venue for us to relieve ourselves from all the stress and worries of the whole day work and to do chit-chats (that actually last for long hours).

This, i think, is the best way to enjoy the creamy and luscious bibingka of Bibingkinitan- with good friends, hot brewed coffee and a lot of tsismisan!

How about you?

Here’s the procedure: How to make traditional Filipino bibingka

1. Add sugar to the galapong.

2. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.

3. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).

4. Cover each baking dish with a galvanized iron sheet with live embers on it. (or Bake in a pre-heated hot oven (375 F) until golden brown)

5. When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular

Recipe from: