Happy Filipino American Month! How about a bibingka to celebrate? The name comes from the Hokkien root word “bi or ‘uncooked grain.’
Known to be eaten as a dessert, but also touted as a breakfast item, the go-to sweet is a simple Filipino cake that consists of rice flour and water. This often Christmas-time treat was once prepared in clay pots that were lined with banana leaves to achieve a smoky flavor to the dish.Â
According to TasteAtlas, bibingka is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings. Dairy overload but YUM!Â
Christine Fueller and her family often celebrated holidays and milestones with lumpia, fried spring rolls, and pancit, a pork and rice noodle combo. But the sweetest part of any celly was the bibingka. Â
The cassava cake, though, is Christine’s favorite and was the first dessert she learned how to make with her mom. Some similar ingredients but with a custard layer. Christine still pulls out her heritage cookbook for special occasions but reminisces and touts her momma’s versions. Â
Happy Filipino Month to my dear friend, Christine!Â
Rachael Rennebeck is half of the jagoff duo behind the award winning YaJagoff Podcast and co-owner of YaJagoff Media, LLC. specializing in marketing, PR and content management. Married for over two decades with three amazing kids, Rachael appreciates a dark roast cup of joe, a throwback song to the New Edition days, Stitch Fix for simplifying shopping, and a good walk that doesn’t leave you glistening.
