Comments on: Special Bibingka

By: mae

mae — Fri, 16 Dec 2011 17:41:10 +0000

im very interested in making bibingka. i would just like to ask if its alright to use glutinous rice flour in the same quantity for this recipe

hoping for a reply. thanks much

By: lotte

lotte — Fri, 11 Nov 2011 13:10:50 +0000

Oh! no, unsuccessful. Disappointing. It did not come out the way i expected it. Mas masarap pa rin ang old fashioned-tuba as raising agent. The texture is way different. Maybe I should omit the eggs and add malakit na bigas instead. I will not use rice flour in the future, maybe I will do the basic giniling na bigas+malgkit. Nasayang ung dahon ng saging. {¿¿}

By: brenda

brenda — Fri, 05 Aug 2011 00:59:23 +0000

this will be the first time that I will make bibingka. thanks for the recipe. More power to you.

By: Asian Cuisines

Asian Cuisines — Mon, 11 Jul 2011 11:54:45 +0000

Sarap talaga ng bibingka. Lalo na kung lutong pinoy. Salamat sa Blog!

By: metalbass

metalbass — Sat, 18 Jun 2011 16:35:09 +0000

thanks po… at last weeeeeeeeeee lagot yong oven ko sa bahay

By: irene

irene — Tue, 21 Dec 2010 08:19:56 +0000

I will try to make this bibingka recipe this Christmas or New Years eve…and keep you posted if how it goes…and to my fellow Filipino Canadian you can use the glutinous rice flour that you can buy it from the Chinese stores..for your galapong..just follow the recipe..and bake it..so,

Have a very Merry Christmas everyone and have a blessed and prosperous New Year…enjoy your bibingka..

By: EMMEE

EMMEE — Tue, 12 Oct 2010 14:25:36 +0000

hello, ask ko lang kunjg gano kadami bigas ang kela ngan s recipe mo pra gawing galapong, thanks. emmee

By: Mauie

Mauie — Fri, 13 Aug 2010 01:33:13 +0000

I was able to buy galapong powder at the supermarket. I’ve tried making bilo-bilo out of it for Guinataang Halo-halo. I’ll try to make this bibingka recipe with the powder galapong and see how it goes. Thanks for sharing!

By: Josua

Josua — Sat, 10 Oct 2009 23:40:18 +0000

Tuba is used as alternative to baking in our place but too much tuba will give the bibingka a not so nice smell.

Old folks here just “estimates” the tuba that’s why sometimes they put too much tuba, especially if they drink tuba first before cooking
.-= Josua´s last blog ..Maja Blanca Maiz (corn) =-.

By: Jan

Jan — Sun, 13 Sep 2009 17:13:13 +0000

I heard from old folks before that one of the ingredients of native bibingka, especially those baked & sold in far flung barangays in the philippines, is the “tuba” – a fresh Tuba is sweet and not intoxicating, unless it is or has been fermented- as the main leavening agent and not the baking powder. I guess this is the reason, plus the native way of baking in earthen ovens where firewoods are used thus creating a signature tatse & smell, that makes it difficult to duplicate now-a-days.
In the meantime, I’m gonna try ur recipe ‘coz I think its pretty close to the old way of making it, especially using the galapong. cheers!