Bibingka Bisaya 3 ways

In this video tutorial, I am showing you how to make a basic rice cake - bibingka using 3 different methods - traditional, steaming and oven-baked. Whichever method you use, you will still get that delicious bibingka flavor.
I believe that the real secret to making a successful bibingka is the variety of the rice used.
I have some tips below to make sure that you will be successful in your attempt to make bibingka.

Chef's Notes:
1. Choose your rice. Buy the cheap "buhaghag" rice variety. Do not use the sticky variety because this will not produce a good bibingka.
2. Soak the rice bewteen 4 - 12 hours. What is important is that you try to break the rice, if you can easily break it, then it is ready or soft enough for grinding.
3. If you are using a blender, grind a small amount of rice and water/coconut milk at a time so as not to overheat your blender. The finer you blend your rise, the finer the texture of your bibingka.
4. Sometimes, you need to adjust the water/coconut milk in the recipe. Some rice variety absorb more water so you need to add less when you make the mixture. Experience will be your guide in this step.
5. Cooking time will vary depending on the size of the bibingka and the method of cooking used.
6. You can top your bibingka with buko, cheese or salted eggs.


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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

My video tutorials use English as a medium of instruction to address a global audience.
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