Christmas is finally over but I’m still craving for that traditional Christmas rice cake. There are actually two of them – bibingka which is made from ground rice, sugar, eggs and butter or margarine and the puto bumbong (puto pungbong) which is a sticky cylindrical purple rice cake. People eat these after simbang gabi (dawn masses).
I like both though but what I’m craving for is that delicious special bibingka that has additional toppings – sliced salted eggs and kesong puti. Come to think of it, it doesn’t matter if Christmas is over because you can eat bibingka anytime you want! The only trouble is I prefer the one’s made the traditional way using a “bibingkahan”.
With this device, you simply pour the batter into the round baking pan lined with banana leaves. This is then placed over hot coal and covered with more hot coals. The heat from above and below the batter cooks the bibingka evenly making it even more delicious!
But since it’s not always available especially where I live so I decided to make one using what I have in my kitchen!
Take note, this is not a traditional bibingka but a Pancake à la Bibingka.
You will need:
- Salted egg
- Cooked ham
- Pancake mixture (plus ingredients you need in making the batter)
- Teflon pan
- Ladle or scoop
- Prepare the pancake batter mixture as instructed on the box.
- Once the batter is ready, ladle or scoop a mixture into the pan. Take note, the size depends on you. You can even create fun shapes for your kids!
- When the top of pancake starts to bubble, add in the ham and salted egg then carefully flip the pancake. Sprinkle a little bit of water then cover for 10 seconds.
- Remove cover and flip it again. Then put the cheese and wait for it to soften – about 8 seconds. But if you want to let it melt, you may do so.
Now it’s ready to serve!
Have fun making one. Happy eating!