Christmas season in the Philippines wouldn’t be complete without the most iconic Christmas food duo, the Bibingka and Puto Bumbong. Vendors would sell these delicious treats outside the church. They’re also offered now as dessert and merienda options in Filipino restaurants. But while the puto bumbong is distinct and almost the same throughout the country, the same can not be said for the bibingka.
The bibingka has many iterations throughout the country, each best enjoyed and presented in different ways. In this almanac, we’ll show the different types of bibingka and how it varies from one place to another.
Bibingkang Galapong
This classic bibingka is made with a thin batter of glutinous rice flour, coconut milk, and sugar then placed in a makeshift container made a coconut leaf. It is then baked in a claypot oven for a few minutes, then topped with toppings like keso de bola and/or salted duck egg. A metal pan filled with charcoal is then placed on top to finish the cooking of the bibingka. Before serving, it is traditionally garnished with knobs of butter and grated cheese plus grated coconut.
Bibingkang Malagkit
Made with glutinous rice flour, coconut milk, and brown sugar, this bibingka is almost similar to biko. The main difference is the topping. Biko is topped with latik curds, while bibingkang malagkit is drizzled with latik syrup, hence the term malagkit.
Bibingkang Royal of Vigan
Originating from Vigan, Ilocos Sur, this bibingka is like a biko but uses ground rice and is topped with melted cheese. It’s mildly sweet, dense, chewy, and it resembles a cassava cake.
Bibingkoy of Cavite
A dumpling-like bibingka made in Cavite, this rice cake has a texture akin to buchi, tikoy, and ginataan. The rice cake is made with baked glutinous rice stuffed with a sweetened monggo filling. The dumplings are all broiled together to get that signature scorched top. It is then served with a sweet coconut sauce occasionally mixed with sago and langka.
Bibingka Samala of Cavite
A popular pasalubong item from Cavite, this bibingka is made with glutinous rice, coconut milk, and sugar. It comes in two variants, malagkit and pinipig. This kakanin is somewhat a combination of biko and bibingka based on its appearance and taste.
Bibingkang Itlog or Bibingkang Abnoy
The only savory Bibingka in our list, Bibingkang Abnoy is made with unfertilized rotten duck eggs that are popularly cooked in areas surrounding the rivers leading to Laguna de Bay. This dish is prepared like an omelet and often cooked with aromatics like onions and tomatoes as well as cilantro to temper its smell and pungency. It is usually served with a side of spiced vinegar to add more dimension to the already potent taste. It’s an exotic delicacy that’s said to be an acquired taste.
Bibingkang Pinipig or Kalamay Pinipig
This bibingka is made with pinipig, a toasted immature glutinous rice. The pinipig is soaked in coconut milk mixed with buko pandan flavoring, then cooked with a thick, sweetened coconut cream. It is then topped with a thick layer of latik or coconut cream curds.
Bibingkang Kamoteng Kahoy
Best known as cassava cake, this bibingka variant is made from grated kamoteng kahoy. It has a light, sweet taste with a soft, chewy texture since it’s made with coconut milk, eggs, sugar, and margarine. It is typically topped with grated cheese, macapuno, and coconut strips.
Balasan-Style Bibingka of Balasan, Iloilo
The balasan-style bibingka, or sometimes referred to as bibingkang ilonggo, resembles bibingka galapong; however, they are very different in taste and appearance. The Balasan-style bibingka is denser and has a rich flavor, with thick coconut strips incorporated into the rice cake.
Bibingkang Boac or Bibingka Lalaki of Marinduque
Named after the capital of Marinduque, this bibingka is defined by its large size, comparable to a typical family-size pizza. It uses coconut sap or “tuba” as a leavening agent instead of yeast, which makes it moist after cooking and adds an acidic taste to the kakanin.
Christmas season isn’t the only time we enjoy these bibingka variants; we also enjoy them in other Filipino occasions. This kakanin has been part of our culture for generations and is set to be part of more generations to come.
Want to try bibingka recipes with a modern twist? Try these recipes:
Comment which bibingka variants you’ve tried and share your thoughts!
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