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How To Make Filipino Food Bibingka

From Youtube.com - Posted: Jun 10, 2010 - 62,963 views
Cooking | How To Make Filipino Food Bibingka | How To Make Filipino Food Bibingka
How To Make Filipino Food Bibingka
How To Make Filipino Food Bibingka
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Bibingka!
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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.....
62,072 views | May 03, 2013
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Good News Best Bibingka

Good News rounds up the week's positive and feel-good Philippine news. The program is hosted by Vicky Morales and airs Sunday at 8:00 PM on GMA News TV. For more videos from Good News, visit http:www.gmanetwork.comgoodnews
32,876 views | Nov 25, 2012
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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.
151,973 views | May 06, 2011
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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. http:www.overseaspinoycooking.net
96,916 views | Apr 28, 2011
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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
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BIBINGKA

http:crazyhomecooking.wordpress.com20120117merienda-kakanin-panghimagas-at-iba-pa A revised upload for my "rice cake".......
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How to make Puto Bumbong using Blendtec

How to make puto bumbong using a Blendtec blender. Puto Bumbong, named after the bamboo tube in which it is steamed. It is unusual among puto, coming in a long thin shape and a purple color. The elongated shape results from the method of cooking while its color comes from the violet pirurutong rice it is made of. It is served with grated coconut and brown sugar. Along with bibingka, it is often served outside churches around Christmas time. source: wikipilipinas.org Disclaimer: I am not an expert puto bumbong maker. The ingredients and procedures found in this video is a result of internet and cookbook research and a few experiments.
112,375 views | Nov 02, 2010
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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 http:www.youtube.comsubscription_center?add_user=PagkaingPinoyTV to subscribe for more upcoming Filipino Recipes!Follow MeFacebook https:www.facebook.compagkaingpinoytv1 Google+ https:plus.google.com+PagkaingPinoyTV Twitter https:twitter.comPagkaingPinoyTV
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How to Make Bibingka

This recipe is for Royal Bibingka. It is popular in the Northern Philippines.
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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 Bibingka..my 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 acc.to your taste 14 cup melted buttersalted egg..cheese..grated niyog..margarine for the toppings..some sugar
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Chicken Lollipop

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PINOY RECIPE BIKO GLUTINOUS RICE CAKE TRADITIONAL FILIPINO RECIPE

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