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How To Make Filipino Food Bibingka

From - Posted: Jun 10, 2010 - 65,834 views
Cooking | How To Make Filipino Food Bibingka
How To Make Filipino Food Bibingka
How To Make Filipino Food Bibingka
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cooking | How to Make Rice Bibingka

How to Make Rice Bibingka

Bibingka is rice muffins or rice cake. There are many different ways on how to make bibingka. But I am going to show you the bibingka that my Mom and I used to make when I was a young girl. Except, here... in this version, I've added eggs and vanilla extract. Basically, bibingka is made of ground rice flour, freshly squeezed coconut milk, sugar, and baking powder. On ours, we added anise seeds, if they're available. We baked our bibingka using a makeshift oven made of large tin can, split in half to make a drawer. (My dad would add a wooden handle to the bottom drawer for easier handling.) Bibingka would usually be baked in tin can rings, another home made gadget, lined with wilted coconut leaves. Hot coals or wood fire are placed at the bottom and top of the makeshift oven. The top coals give the bibingka a nice golden crust. BTW. Bake rice bibingka in a preheated oven at 400F for 30 minutes, or until toothpick comes out clean. For more information and recipe, please click here: http:yamanngmahirap.wordpress.com20110319how-to-make-bibingka
4,726 views | Mar 19, 2011
cooking | Homemade BIBINGKA Galapong

Homemade BIBINGKA Galapong

INGREDIENTS.... 1 cup rice flour galapong..( binabad sa tubig mas maganda) 1 cup coconut milk ( 14 cup fresh milk optional) or add more 14 cup of coconut milk 3 whole eggs 1 to 2 tsp baking powder 3 tbsp butterFor toppings Margarine ,sugar and salted eggBibingka is a traditional Philippines Christmas food,eaten after the simbang gabi along with salabat or avocado leaves tea.....
4,726 views | May 03, 2013
cooking | BIBINGKA


http:crazyhomecooking.wordpress.com20120117merienda-kakanin-panghimagas-at-iba-pa A revised upload for my "rice cake".......
4,726 views | Oct 30, 2009
cooking | How to cook Bibingka Especial

How to cook Bibingka Especial

Bibingka is traditionally made with rice flour and coconut milk .To become a Especial Bibingka add toppings with sliced salted duck eggs and sugar, it is popular native Filipino food during Christmas, smell the aroma of toasted banana leaves outside the church during Simbang Gabi or Mass at Dawn.
4,726 views | May 06, 2011

cooking | How to Cook Bibingka Recipe English

How to Cook Bibingka Recipe English

Bibingka RecipeIngredients1 cup rice flour 2 tsp baking powder 1 cup sugar 14 tsp salt 1 cup coconut milk 14 cup evaporated milk 3 medium raw eggs 1 pc salted duck egg 14 cup butter 14 cup cheeseThank You for Watching I hope you enjoyed my BIBINGKA RECIPEClick Here for more detailed guide: http:www.pagkaingpinoytv.com201409bibingka-recipe.htmlClick Here to subscribe for more upcoming Filipino Recipes!Follow MeFacebook https:www.facebook.compagkaingpinoytv1 Google+ Twitter https:twitter.comPagkaingPinoyTV
4,726 views | Oct 12, 2013
cooking | Bibingka


Bibingka is a Filipino soft and sponge texture rice cake made from rice flour, sugar, coconut milk, butter, and topped with grated cheese,salted eggs,and fresh grated coconut ...
4,726 views | Sep 13, 2014
cooking | INANG REGINA S BIBINGKANG MALAGKIT with English subtitles


This is another favorite kakanin (Philippine Rice Cake) among Pinoys, it reminds me so much of the bibingka that our Inang Regina (our Lola on the mother's side) used to make when I was still a kid, so I named this in her honor.INGREDIENTS:FOR THE BIKO: 2 cups malagkit (glutinous rice or sweet sticky rice) 2 12 cups kakang gata or thick coconut milk 1 12 cups water1 cup brown sugar 3 pcs. pandan leaves (screwpine leaves)FOR THE TOPPING: 1 12 CUPS THICK COCONUT MILK 1 CUP BROWN SUGAR
4,726 views | Nov 16, 2012
cooking | How to Make Bibingka

How to Make Bibingka

This recipe is for Royal Bibingka. It is popular in the Northern Philippines.
4,726 views | Mar 16, 2011

cooking | Mini Puto Bibingka Easy Cooking

Mini Puto Bibingka Easy Cooking

Its popular in the Philippines especially December,eaten after midnight mass along with avocado tea..I made a very easy homemade recipe serves 6 to 7there are many style of making bibingka..this is my style po..12 cup soaked rice flour soaked atlis 30 minutes 12 cup plain flour or hot cake flour can add 1 tsp baking powder 2 whole eggs 1 cup coconut milk 12 cup sugar adjust your taste 14 cup melted buttersalted egg..cheese..grated niyog..margarine for the toppings..some sugar
4,726 views | Nov 25, 2013
cooking | Banh Bo Steamed Rice Cake – Banh Bo Hap – COW CAKE – Steamed Honeycomb cake

Banh Bo Steamed Rice Cake – Banh Bo Hap – COW CAKE – Steamed Honeycomb...

CLICK HERE 4 FULL RECIPE!!!! How to make rice cakes also known as banh bo, which translates to COW CAKES. This Asian dessert is a rice cake that is also available in our Vietnamese Food & Drinks and Vietnamese Dessert Playlists, so you can bookmark, favorite, and add more desirable videos to your collection! For recipe language translation, visit http:yummies4dummies.blogspot.com201301how-to-make-steamed-rice-cakes-cow-cake.html and click on "Select Language".OTHER VIETNAMESE FOOD YOU MAY LIKE: Steamed Pork Buns - Banh Bao (Bao) : http:youtu.bejDq-7EBnSsY?list=PLM5... Vietnamese Crepes - Banh Xeo: http:youtu.bee5UlAF4gkEg?list=PLM5... Pandan Honeycomb Cake - Banh Bo Nuong La Dua: http:youtu.beubSfvus-GLI?list=PLM5... Vanilla Honeycomb Cake - Banh Bo Nuong: http:youtu.beGqW4OsQRCMc?list=PLM5...Y4D SOCIAL MEDIA: YOUTUBE: FACEBOOK: http:www.facebook.comYummies4Dummies INSTAGRAM: http:instagram.comyummies4dummies BLOG RECIPES: PINTEREST: https:www.pinterest.comyummies4dummies TWITTER:!TinaPhamY4D GOOGLE+: 4 MORE VIDEOS: & Cooking Directions for Bánh Bò - Cow Cakes Estimated Servings: 30 small cakesStep 1: Prepare flour mix2 cups rice flour ¼ cup tapioca flour 1 ¼ cups water ½ teaspoon salt 1 teaspoon active dry yeast 1 ½ teaspoons baking powderWhen making steamed rice cakes start off with by pouring all of the ingredients into a bowl and mix them together. Then cover the mixture and set it aside to let it rest for 1-2 hours.Step 2: Make sweet cream¾ cup coconut cream 1 ½ cups sugar ¼ cup water 1 teaspoon vanilla extractAdd all your ingredients in a small pot and turn your stove on medium low. Then stir all of the ingredients together until the sugar completely dissolves. Remove the mixture from the heat when it is warm but not boiling. Finally allow it to cool off completely at room temperature.Step 3: Color the cowsYour favorite food colorsPour the sweet cream into the flour mixture and mix it up. Then divide the mixture into however many colors you would like your cow cakes to be. Add your food colors into the different containers and stir them up. Finally allow them to rest for 1 hour before steaming.Step 4: Steam the cakesWater for steamingMake sure to fill the bottom compartment of your steamer with water ¾ of the way up. Place the top compartment over the bottom compartment and add the small bowls or a muffin tin on the top compartment of your steamer. Cover your steamer with a lid and turn your stove on high. When the water comes to a boil and steams up, pour the colorful mixture in the bowls or muffin tin. Cover the steamer with a lid and steam the cakes for about 10-15 minutes or until they are spongy, fluffy and the tops erupt. ***IMPORTANT: Make sure to wipe the water off your steamer lid every 2-3 minutes of steaming to prevent it from falling into your cakes or tie a kitchen towel on the inside of your lid to absorb the water. This will prevent your cakes from being too wet and having the wrong consistency.Enjoy!MAIN RECIPE WEBSITE: http:www.yummies4dummies.comThe viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages, losses, or injuries. All information is provided on an "as is" basis and for general informational purposes only. Please be safe and always use caution. For more information on terms of use, please visit
4,726 views | Jan 19, 2013
cooking | Pinoy Hapagkainan BIBINGKA ROYAL

Pinoy Hapagkainan BIBINGKA ROYAL

For complete recipe, follow the link below; http:www.pinoyhapagkainan.combibingka-royalLike us on facebook ; http:www.facebook.compinoyhapagkainanAdd to G+ circle :
4,726 views | Dec 07, 2013
cooking | Rice Cake Recipe Bibingka Filipino Style

Rice Cake Recipe Bibingka Filipino Style

I created this video with the YouTube Video Editor ( Rice Cake Recipe: Bibingka (Filipino Style) - Using A Microwave Oven..
4,726 views | Jul 23, 2013

cooking | How To Make Kalamay

How To Make Kalamay

4,726 views | Jan 21, 2011
cooking | Vigan Royal Bibingka

Vigan Royal Bibingka

http:www.overseaspinoycooking.net201012special-royal-bibingka-vigan-bibingka.html Vigan Royal Bibingka One of the most viewed recipe of OPC is the recipe of Royal Bibingka. There were quite a lot of reactions on that post mostly feedback of good results and some clarifications of the ingredients and cooking method. There were some readers also that are suggesting some improvements both alternative ingredients and cooking method. As I have mentioned in that post the Royal Bibingka is synonym to Christmas in Vigan. Since Christmas is approaching I decided to make another post on Royal Bibingka which is a special version. Some of my Ilocano readers will surely know that Royal Bibingka was made about the size of a large plate in the old days. The batter was from wet grinding the glutinous rice using a stone hand mill of which is called gallapong. Today dry starch or flour from glutinous rice are readily available even overseas. The bibingka was then, baked in clay stove where hot charcoals can be placed under and over the clay pot. The Royal Bibingka has now evolved both in sizes and in cooking method they are now baked in gas or electric ovens the size of muffins. On this special version of Royal Bibingka I substituted some ingredients from my original recipe. I now used thick coconut cream in can instead the original coconut powder. The reason I used the coconut powder on my earlier version was to have more concentration of coconut milk (using more coconut milk will substantially imrove the taste) which was not possible with fresh coconut milk at that time since the recipe only needs a minimal quantity of liquid. With the availability of concentrated canned coconut creammilk now I replaced the coconut powder. I could have used the fresh pure coconut milk that is extracted by mechanical contraption at Metro Manila wet markets but that will wait till my next vacation. I also used egg yolks only instead of whole eggs, this has improved the richness beside the improvement of the color. Another twist I made was the use of fresh milk instead of canned evaporated milk for smoother consistency. I now made the bibingka the size of muffins using silicon muffin moulds. The only set back was I could not source the must ingredient, Star Pinoy margarine, although the margarine I used was more superior to the Star margarine the Pinoy aroma of the Pinoy margarine is an essential ingredient. I have to my best tried to stick to the quantity of ingredients, cooking times and cooking methods so that I could rectify shortcomings and highlights important procedures to ensure that everyone can duplicate the recipe, as I am expecting a lot of the readers will have a try on this new version. I would like to reiterate to stick to the recipe, deviate only if you have a lot of experience in making bibingka particularly this type. Do not go beyond the recommended baking times. You may notice that some of the bibingka on the photo are a bit overdone, that was because I wanted to brown the cheese topings. But again still you have to carefully monitor and adjust accordingly since different baking ovens are not always the same. The recipe makes 12 muffin size Royal Bibingka. Visit Overseas Pinoy Cooking for more recipes.
4,726 views | Apr 28, 2011
cooking | Puto Made From Flour

Puto Made From Flour

soft puto
4,726 views | Sep 04, 2012
cooking | PUTO


Great either plain, with salted egg or cheese topping and freshly grated coconut on the side
4,726 views | Nov 23, 2010


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