BIBINGKA WITH MOZZARELLA AND CHEDDAR

Bibingka is a special treat usually reserved for special occasions. Although mostly eaten in restaurants or store bought, it is actually very easy to make. Surprise your family with this modern version for breakfast or snack. 

Bibingka is a native Filipino cake not unlike the native cakes of the other Asian countries. The original recipes used rice flour and coconut milk and were baked in special "ovens" specially intended for it. It was made of clay and was fired with charcoal both at the top and at the bottom. Lining with banana leaf is the authentic way of lining the pans. It not only makes a non-stick lining, but also imparts a distinct flavour and fragrance. Non-stick baking paper may be used instead of the banana leaf. When cooked, parts of the leaf becomes singed by the heat of the charcoal and gives it a toasted look and taste. 

This type of bibingka is usually topped with salted duck eggs and sliced fresh native white cheese (kesong puti). It is served with grated fresh coconut and sugar. This recipe is a quick and modern version, with mozzarella and cheddar cheeses as the toppings. 

Ingredients:

3 eggs
2 c. flour
1 1/4 c. milk
3/4 c. sugar
1/3 c. melted butter
4 tsps. baking powder
1/4 tsp. salt

Topping ingredients:
100 gms. mozzarella
1/2 c. grated cheddar cheese
1tbsp. sugar
extra melted butter for brushing

Method:

Beat the eggs with the rest of the wet ingredients. Mix all the dry ingredients together and add to the egg mixture. Blend just until the dry ingredients are well moistened. 

Line 2 - 8" diameter cake pans (may also be baked into one thick cake) with banana leaves( wash and microwave for 40 seconds to make it pliable) or non-stick baking paper. Divide the batter equally between 2 pans and bake in a pre-heated oven (350° F/180° C) for 15 minutes (30 minutes for the thick version). 

Take the pan out of the oven and brush liberally with extra melted butter, top with mozzarella slices, and sprinkle with 1 tablespoon of sugar. Broil in the grill just until the mozzarella has softened. Take out of the oven and sprinkle with the cheddar cheese while hot.

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