Monday, June 26, 2006



Yesterday I finally tried out JMom’s bibingka recipe.
When I read her post about this Filipino dessert, I got so curious because the recipe called for mochiko (rice flour) instead of regular flour. I HAD TO find out what it would taste like when mochiko is mixed with my favorite ingredients like coconut milk and sour cream. So I tried it -- and loved it very much!

Looking at the photo in her bibingka post, I think the texture of hers looks more cake-like. My bibingka turned out pretty mochi-like, and I don’t know if it is the way it is or I made a mistake in conversion again or baking temperature was not correct or something. But I do love the taste. I bet kids would love this dessert with sweet, gentle aroma. It must be even better with banana leaves, which I can only imagine…

I don’t know if this was a weird thing to do, but I enjoyed this dessert with hot fresh lemongrass tea.

Thanks JMom for sharing the recipe! :D

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Rosa's Yummy Yums said...

That bibingka looks very fine and I'm sure that with a cup of lemongrass tea, it's fabulous!

JMom said...

Hi Obachan! oh, my your bibingka looks fabulous! No, yours turned out perfect. The texture is supposed to be dense and a bit like mochi. I neglected to mention with my post that I think I may have over aerated it, by using an electric beater. I bet it was perfect with that lemongrass tea :-)

Anonymous said...

Konichi-wa Obachan! I have been reading your site for a long time. I am a young American woman, 25 years old, but I lived in Japan when i was very young, 5 years old, and again when I was older, 12 years old. I have an intense homesickness for Japan, and even though I don't speak good Japanese at all, I feel very at home there and miss it quite a bit. I love reading your blog, not just for the food, but more for the Japanese "sensibility." I love your pictures! They make me sabishii (correct?).

obachan said...

Thanks rosa. Yep, I loved it.

Oh, is it the way it is supposed to be? Boy, I feel relieved. :) Thanks again.

Konnichiwa! :D Thanks for being a long-time reader of my blog. I'm happy to hear that someone loves Japan so much that she has such an intense homesickness. I'm not quite sure what part of my blog is showing any Japanese sensibility, though... You know I often cook without measuring the ingredients and tell myself, "Oh, it's not gonna kill me." ;P

Sabishii sounds more like lonely and sad, so I hope my photos bring good memories of Japan back to you rather than making you feel unhappy.

Anonymous said...

That looks yummy! Anything mochi related gets my attention! It's now on my list of recipes to try.

Anonymous said...

This is funny, Obachan -- I'm half-Filipino myself, but don't think I've ever had bibingka.

There's a really yummy and very simple Filipino dessert that I love called "pinindot". To make that, you roll a glutinous rice flour/water paste into balls and then boil them in sweetened coconut milk for a few minutes. It's so delicious! I've been thinking of adding extra flavour to the rice flour, but I don't want to take away from the coconut flavour...decisions, decisions. :)

midnitebara said...

hi ! Im a filipina who now lives hee in Akita. I've been coming here from time to time and I love your blog. Bibingka, I miss them so much. Havent tried to make it myself but you inspired me.

for the love of food

the Lumpia said...

Bibingka and lemongrass tea sounds refreshing! Sadly, I only know how to cook a few Filipino dishes and haven't ventured to desserts yet. My mom made coconut fritters made of mochiko, coconut grated from a 'cod-cod'(sp) and sprinkled with sugar. And thank you for introducing me to JMoms blog by way of your post.

obachan said...

This is really good. Try, try, try! :D

Wow, sounds easy to make and yummy! And I still have a lot of coconut milk left in my fridge, so…

Thank you for visiting my blog. You are in Akita, means you must have an easy access to the best mochiko in the country, right? Go for it! :D

the lumpia
Coconut fritters sounds yummy, too. I just love the way you use coconut in your cooking/baking.
JMom’s blog is so wonderful, isn’t it?

Anonymous said...


Ah the photos definitely make me happy :) I especially enjoy the wagashi photos so I'm happy to see another one.

Take care

AveQute said...

Obachan, the bibingka looks like it turned out well. :) I don't think sour cream is standard, though.... My dad used to make a Filipino dessert called Espasol using Mochiko that is toasted. It has coconut milk, too. He also used to make a dessert called Ginataang Bilo-Bilo, making little balls with rice flour and water and cooking them in coconut milk. One of my favorite Filipino desserts is Kutsinta, which is made of rice flour as well, and most people like to sprinkle it with shaved coconut. I love Filipino desserts, but the only one I really know how to make is Sans Rival, which is a bit funny because it's one of the most complicated. f(^_^) Your post makes me want to try making other ones now. :)

Anonymous said...

Love your website - there isn't a single day that I don't check it for new entries :)

I was very inspired by your recent experiement with mochiko and coconut milk. I checked epicurious for additional ideas, and came across this recipe:
It got rave reviews and I knew I had to try it.

I just made it this morning and it turned out divine. Very soft and gooey in the middle, crispy/crunchy on the outside. There's no creaming of butter & sugar in this recipe, so it's fast and bakes wonderfully.

Please keep us posted with your various culinary experiements! You are an inspiration to us all :)

obachan said...

Thanks lara. I’m glad that you like my wagashi photos. Stay tuned for another one for July.
Actually the photo is already ready. But it’ll be a while before I finish the write-up ;P

So your Ginataang Bilo-Bilo sounds like the pinindot ghanima mentioned in her comment. Are they the same thing?
I’m happy if my post inspired you to try something new. Isn’t it nice to inspire each other through blogging? I just simply love it. :D

AH! Butter Mochi! Yeah, I’ve been wanting to give it a try since I first read about it on Reid’s site. (Boy, it was more than a year ago!!) Thanks for the link. Now it’s on my list of things to try sometime soon. This summer my lemongrass leaves are growing like crazy, and I’m drinking fresh lemongrass tea pretty often. And every time I drink the herb tea, I crave for sweets with coconut. To me, they are just one great combination. :)

champorado blogger said...

hello! i'm not a regular to this blog but i think i will be. ;) your pictures look so nice, and the combinations of ingredients are a bit novel!

i am quite surprised to see a non-Filipino trying out a bibingka recipe. i'm actually surprised a bibingka recipe ended up in blog somewhere!

don't get me wrong. i love bibingka in all its starchy glory. but here in the philippines, people don't usually make it out of mochiko, as most rice flour tend to have a 'soapy' flavor to it. instead, glutinous rice that has been soaked in water is ground to a thick clay-like mass (called 'galapong') that is flavored with stuff like coconut milk, etc to make a batter. in some instances, we use purple rice to make galapong and that gives a really interesting perfume-y flavor! as the process involves quite a bit of work, we usually leave it to the professionals. although some people do make their own, as galapong can also be commercially bought from the markets.

bibingka is usually dense, sticky and baked. a topping of cheese or a coconut cream-based 'custard' or even coconut jam is obligatory.

when it is aerated and steamed, we call it 'puto' which is similar to the chinese steamed sponge cake.

but some bibingkas can be light and fluffy (aerated), too. others are merely boiled away on a pot then allowed to set on a container, just like polenta.

the galapong is quite versatile. you can boil it in syrup with some bananas and jackfruit. or the more traditional dessert of ginatan can be made by boiling white and purple galapong in coconut milk, then add bananas, jackfruit and sweet potatoes! galapong would actually correspond to mochi, only it was made raw and was not kneaded - hence less sticky and less starchy.

obachan said...

Thanks for your informative comment and sorry that I didn't respond earlier. I can imagine why you guys prefer galapong to mochiko when making bibingka. And you use it in so many attractive ways. Especially I love the combination of dense, sticky texture and coconut milk flavor. I wonder if your purple rice is the same as ours. I'm trying to imagine how it would be when made into bibingka.

Anyway, thank you so much for leaving a comment here and by doing so, bringing this post into my attention again. Now I want to make this dessert again... :)