Preparation info
  • Makes Four 6 Inch Cakes to Serve


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is the recipe that many of our customers have been waiting for. The bibingka’s biggest following is, surprisingly, our Ukrainian and Russian customers who come regularly on the weekends and order them as appetizers.

    I experimented with this recipe until I found the rice that suited my taste. I love Nishiki (short-grain rice) for this recipe, but other types such as jasmine rice will work as well. The bibingka should amplify the nuanced flavors of rice. Experiment by mixing blac