Monday, October 6, 2008

#16_ Black Rice Bibingka (Pirurutong)

Black Rice Bibingka

This Bibingka has a a beautiful deep purple-ish black color
nutty flavor and is cooked like Biko.

I first tasted it about two years ago when a lady brought some to a gathering we had. I liked it so much that I followed her around for the recipe. She never gave it to me.

First attempt:

Thinking I have an idea in my mind how to cook it, went and bought the black rice and cooked it like I do biko. OOpppps! Rice was still raw and hard.

Second attempt:

Last week, I saw some of the black rice sitting on the shelf in the storage. So I decided to give it another try. Put more water than cooking normal malagkit. Another ooppps! Some of the grains were nice and tender but most of it were hard. Sayang!

Third attempt:

One more try.. soaked the rice over night, adjusted the water, etc. Again, it didn't turn out! another oopsy! I always feel bad wasting food but couldn't help but threw it away. So that was it! I quit!

I was feeling so disappointed and frustrated, I called my mother who lives in New Zealand. She didn't answer her phone. Then I called my sister, Melita, who lives next door to my mother, just to chit-chat with her, not intending to tell her about my black rice dilemma because I didn't think she can help me. Before I said goodbye, well I thought, I might as well tell her. Lo and behold!! to my surprise she knows how to cook it! She told me that the black rice, although it says on the package, and Thais call it, GLUTINOUS, is NOT glutinous at all. She told me the secret: you need to combine it with some white glutinous or sticky rice, then soak them overnight and when cooked, becomes sticky. In the process, the white sticky rice picks up the black color from the black rice. That's what I was doing wrong all the black rice by itself! Melits, the "genious", my saving grace!

How did I do on my fourth attempt? NOT BAD!!

Recipe for Black Rice Bibingka:
This is 1/2 Recipe
baked in a 9"x13"x2' baking pan (updated)
1 cup black rice
2 cups white glutinous rice, soak in
3 cups water
1 can coconut cream or coconut milk
1-1/2 cups firmly packed brown sugar

1) Put the black rice and glutinous rice in the rice cooker pot and rinse it once. Discard the water and replace it with 3 cups of water, cover and let soak overnight.
2) The next day, plug in the rice cooker and cook the rice (this is the same process I make biko or nilatikan, click here). As soon as the rice cooker timer dings (or whatever signal your rice cooker gives you when the rice is through cooking) take the pot out and stir in 1 can coconut cream or coconut milk and brown sugar into the rice. Mix well.
4) Transfer the mixture into a greased 9"x13"x2' baking pan and cover with aluminum foil. Bake in a 325 degrees oven for 45 minutes up to 1 hour in water bath.
6) Sprinkle with sweetened flake coconuts.(Optional)
This is an updated procedure.


Note from MaMely:
1) Water Bath: put your filled pan in a larger pan and pour in boiling water about halfway up the sides of the smaller pan.

2) This Bibingka will slice better when completely cooled. When still hot or warm, it will not slice, but you can use a spoon or a ladle to scoop it.
In other words, you might want to wait about 6-8 hours before slicing it. I don't know who can wait that long to dig into it though.


  1. Wow how come you knew all these filipino foods. Makes me hungry.Heheh... Am glad you like my site, hope you can add my link exchange logo on your blog. Thanks...

  2. hi..i m here savouring yr recipes.. haha.. hope we can link up and exchange our cooking skills..

  3. lavern, thank you very much, pinay na pinay ako kasi so I have to learn to cook all this stuffs.being a newbie still don't know my way around the blogsphere, so I will get somebody to help me to add your link to mine. maybe I will post your site on my "blog list"?

    reanaclaire, thank you so much. I will do the same thing I told lavern I'd do..put your site on my blog list, until I learn how to do it...

    I need help!

  4. Hello po! Finally, I'm here,he,he.
    Galing nyo naman ho magluto! Sa picture pa lang sarap na. Masubukan din nga ang black rice. Salamat ho sa tip... Do you speak ilocano ho or pangasinan?? Sige ho God bless..^_^

  5. pinoyamericanrecipes.blogspot.comOctober 10, 2008 at 9:18 AM

    Hello Ilocana, wish I know your first name, maraming salamat sa iyo. I know a little bit of Ilocano. my father was Ilocano, mother is pangasinan, my main dialect. O, subukan mo yung black rice masarap, talaga!
    If I want to link your site with mine, can you tell me how I'd do it.Since you're also using blogspot, I can probaly follow your instructions without any problem.
    Thank you so much. hope to hear from you again.

  6. Thanks for sharing this recipe. I'm telling you, my experience with some of our kababayans, they always say, "s e c r e t". Also, I would like to know where your friend bought the plastic puto moulds. I live in So Cal. Thanks.

    1. A friend suggested to cut up a cupcake silicone baking tra so the moulds fit your your pan. She said it worked.

  7. Hello Ebie, thanks for coming by. About the plastic moulds....a friend brought them back with her from Pinas. she lives in San Leandro, but she brought them with her to show a bunch of us how to make puto here where I live, then left them with me bec. she was going back home at the time, she said she'll get some new ones for her. Do you know anybody going back home? Maybe they can bring some back.

  8. My friend from Montalban will be visiting here in December, 2009 and she already bought quite a few. I can wait.

  9. Oh gosh, tha's 9 months away! I wish I have some extra, so I can send them to you. I'll see what I can do.
    Take care, Ebie

  10. Also, I just started blogging in Jan. My daughter maintains 5 blogs and she teaches me everything I want to know. I wish I could help you with link exchanges! If you have questions, just email me and I will try to help you, the best I can.

  11. Ebie, thank you very much. I might take you up on your offer as I don't know my way around the internet. Your daughter must be really smart!!
    I just visited your blog and you have a nice site!
    okay, here it did you place your signatures on your pictures?
    Hope to hear from you again.

  12. It is called water mark. I have to ask Z how she did that. Can you email me your ?s ebie523atgmaildotcom. Is it ok with you?

  13. Ebie,I just sent you an e-mail!

  14. Hello MaMely, thanks for sharing the secret of cooking black rice. Like you, I tried to cook it a few times, even babad for 3 days!!! but does not comes out right... so hahaluan pala siya ng white rice... thanks and I will try!! Love your blog! and thanks for sharing... Editha

  15. Editha, thanx for visiting this blog...yes, I learned it the hard way, haha! haluan ng GLUTINOUS RICE (makagkit). mabuti't alam pala ng sister ko..

  16. hello po! thanks for sharing your recipe! i've been looking for a recipe for this po, so glad to have stumbled upon ur blog. tanong ko lng po sana what size ung coconut milk? (oz) salamat po :)

    1. Aileen, you're welcome and thank you for visiting my blog. The size of the coconut in can is 14 fl oz. or about 2 cups. maraming salamat! TAke care!

  17. Hello po! I tried making bibingkang malagkit last night using black sweet rice and it took me at least 2 hrs trying to cook the rice and still couldn't figure out why the rice was still hard. I don't know what I did wrong. So, I thought i will google on how to cook black rice and then i found your site and read all the experiences you had while cooking the black rice while reading it i told to myself OMG I had the same experiences with this woman while trying to cook the rice. I am so glad that I found your site and gonna try your recipe on how to make bibingka using black rice. Thank you so much. Take care.