This kind of bibingka reminds me of the Chinese tikoy in texture but my friends from Lingayen, Pangasinan call it pininat, "pinat" being the root word and verb which means to stretch. Pininat is past tense of pinat and is literally translated as stretched probably because of its gooey and gummy characteristics that resemble something that can be stretched.Anyway, this recipe was given to me by a good friend of mine, Josie, but I tweaked it a little bit by adding an egg to the ingredients and topping it with sesame seeds. The sesame seeds add some crunchiness to the bibingka.
This is known to most people as "Mochico Bibingka" because in the original recipe it called for mochico flour, which I did use when I made it the very first time.
The second time I made this bibingka, I replaced the mochico flour with the Glutinous Rice Flour (pictured above) and the result was better, so I've been using it ever since.
This is really an easy recipe to make with only 5 ingredients or maybe 6, and is always a "hit" when I bring it to Filipino gatherings.
You will need:
1 bag glutinuous rice flour (1 lb.)
1 egg
1 jar macapuno
1 can coconut cream
1/2 can (1cup) water
sesame seeds (optional)
Mix everything together, except sesame seeds, and spread in to a greased 9x 13 baking dish.
Sprinkle the sesame seeds on top; bake for 1 hour in a preheated 350 degrees oven.
After 1 hour take out the bibingka and turn the oven on to broil. In the meantime, take some melted butter, about 1 tablespoon, and brush the top of bibingka with a pastry brush. Return to oven and broil for 2 minutes or until top is browned.This is very important...keep an eye closely at the bibingka under the broiler.....do not leave the kitchen or you'll have a burnt bibingka when you come back!
Let cool and slice into squares.XXXXXXXXXXX
Here's another version of the Mochico Bibingka:
Ube Mochico BibingkaClick here for the recipe
NOTE:
If preferred, you can line baking pan or baking dish with banana leaf making sure to grease the top of leaf before pouring in the mixture.
Looks very yummy!!!!! It reminds me of New year's Eve celebration back home(Dagupan)
ReplyDeleteExactly! like tikoy right?
ReplyDeleteHappy New Year to you and your loved ones. Wishing you Good health and happiness, and more recipes. heheh...
ReplyDeleteThank you Lavern for visiting!!
ReplyDeletehalu mamely...
ReplyDeletehappy new year.
does this really almost like tikoy? hmmm... i miss tikoy, the round one. we usually cut it into cubes and coat with beaten egg. yummy... ewan ko parang gustong-gusto ko kumain ng tikoy ngayong mga panahon pro parang wla dito sa uae.
i will sure try this one since back to stay-at-home mother ako ulit.
ingat po.
Hello Ing, kumusta na?
ReplyDeletethis is almost like tikoy. It's not like the Chinese tikoy though that you have to dridge in eggs and fry in oil. Mas mabuti ito dahil its not greasy.I-try mo ito magugustuhan mo.
Okay, thanks, ingat din.
I just made this and it is cooking in the oven as of this writing. I decided to sprinkle the sesame seeds on one side and none on the other. I am curious which I would prefer best, with or without sesame seeds. How easy indeed, and for a lazy cook like me, it is a breeze. Regards to you and your family MaMely.
ReplyDeleteHello anonymous,how did your mochico bibingka come out? Hope you liked it.
ReplyDeleteIt turned out good! I love it. I feel really confident doing these recipes, you can't go wrong with it. MaMely, a lot of the recipes here will be part of my way of life from now on. These recipes will become mainstays in every get together with our family and friends. You have passed on your special family recipes to this forever grateful person, from far away Virginia.
ReplyDeleteAnonymous, I am sooo glad that it turned out good. Yes, most of the recipes here are easy to do. Complicated recipes just turn me off..it's probably because I lack patience.
ReplyDeleteTake care and tell everybody in Virginia hello for me specially your family! Ha-ha!
You are exactly right MaMely, no matter how much I like the food if the ingredients and instructions are too many and too long, that would deter me from even trying it. And maybe, it has something to do with how it is written that makes the recipe simple. And of course, I raved about your recipes to my husband, and how cute those grandchildren are... then he said "I bet now you know MaMely's favorite color", he,he,he.
ReplyDeleteOh, how nice of you!!
ReplyDeleteAnonymous, may I ask which way did you like your mochico bibingka? with sesame seeds or without? Just wondering.
ReplyDeleteI actually like both, I enjoy it just the same with or without sesame seeds.
ReplyDeleteAnonymous, that is good to know!!
ReplyDeleteI am posting a comment made by a reader through e-mail with her permission. Thank you Ms. Bhellay for your input on this recipe and thank you for your e-mail. Maraming salamat!! MaMely
ReplyDeleteAte, iyong mochico bibingka mo, okey din iyon kasi ginagawa din namin iyon dito pero masarap din iyong jack fruit ang ilalagay din may grated cheese sa ibabaw din iluluto mo siya sa "bain marie" (baño maria sa spanish) then hintayin mo na lang siyang maluto at medyo pumula. Kasi hinihintay kong maubos iyong tubig din hayaan ko na lang siyang pumula ng konti.
Mabuti nga diyan ate ang dami mong mabibili na mga ingredients pag gusto mong magluto ng mga filifino foods, kasi dito sa amin wala. Pag pumunta lang kami ng barcelona saka kami nakakabili sa mga asian foods store, tulad ng toyo, patis, etc. pero bihira kaming pumunta dahil 3 hours ang papunta pa lang doon then 3 hours ulit ang pabalik mo kaya ubos na halos ang araw mo sa biyahe pa lang. Pero minsan natutulog kami doon sa kapatid ko sa barcelona kasi may sister ako doon sa barcelona.
Okey bye, bye na, ingat kayo lagi
Hi,
ReplyDeleteI have been making ilocos bibingka which resemble this recipe. I'm trying one now but i would like to ask some:
1) no sugar in the ingredients?
2) i only have coconut powder on hand, do u know how much would i add instead of the cream?
3) is 1 egg enough?
4) how would the consistency of the batter be? sobra b lapot?
Thanks a lot.
Anonymous, thank you for your interest on the recipe...
ReplyDeleteNo sugar is necessary in this recipe as the bottle of macapuno has enough sugar for the bibingka.
I haven't used coconut powder for this recipe, but what you can do is to take 2 cups of water which is the equivalent of 1 can, then dissolve probably 2 packets of coconut powder, then taste it, if you think you need more powder, add more.
Yes, 1 egg is enough...but i don't think it will hurt it if you put in 2.
Before baking it the batter is very thin but once baked after one hour the bibingka is like tikoy.
Hope you give this recipe a try.Take care!
thanks for this recipe.I tried it 2x and it was a hit during our pot luck.friends were asking me to make more next time....
ReplyDeleteAnonymous, thanks for trying this recipe and letting me know how much your friends liked it.
ReplyDeleteI too like to take this to potlucks because it is not only easy to make but also inexpensive and yet people love it.
If you like ube, you might want to try the recipe with ube. I don't remember what post# it is. I'll have to check.
It is post #265...you can go to the side bar and click on the Ube Bibingka.
ReplyDeleteThanks again and and say "Hi" to your friends for me. Take care!
Hi! MaMely, thank you sooo much for sharing your recipes like mochiko bibngka which I tried for the first time for my daughters birthday and it turned out good...my friends were so delighted having this kind of dessert...perfect daw ang sweetness....Again, I made it during our church christmas party and I doubled the recipe.Guests and friends loved it..they were asking for it during our dinner time but it was all eaten noong lunch time namin...ngayon,they are all asking me to make a bigger one nxt time....again thanks for sharing your recipes unselfishly..May God bless your endeavors...Merry christmas and a happy new year to you and your family.....I will try the ube bibingka this new years eve...
ReplyDeleteAnonymous, oh wow ang galing mo!so glad that it turned out good on your first try....Happy birthday to your daughter.
ReplyDeleteAm so glad nagustuhan ng friends mo..So, when you doubled the recipe, did you use a bigger pan? or used 2 separate pans?
Merry christmas din sa iyo!!take care!