Bibingka Pinipig
3 cups pinipig
1-1/2 cups brown sugar
3/4 cup rich coconut milk
2 cups diluted coconut milk
from 2 grated mature coconut nuts
1 tsp. salt
1/4 tsp. powdered anis
Procedure:
Boil diluted milk, pinipig and salt in carajay. Lower the heat and add 1 cup sugar. Line a pan with banana leaf and transfer the mixture into it. Pour the rich coconut milk on top of pinipig mixture. Sprinkle the rest of the rest of the sugar and powered anis on coconut milk. Cover and bake until brown. Or brown under oven broiler.
Bibingka Malagkit
2 cups malagkit
1-1/2 cups brown sugar
3/4 cup rich coconut milk
3-1/2 cups diluted coconut milk from 2 coconuts
1 tsp. salt
1/4 tsp. powdered anis
Procedure:
Boil the diluted coconut milk in carajay. Add malagkit and salt. Boil until quite dry, stirring constantly to keep from burning. Lower the heat and add 2/3 cup sugar. Line a pan (bibingkahan) with wilted banana leaf. Pour the mixture into it. Pour the rich coconut milk and the rest of the sugar
on top of malagkit. Sprinkle with the anis seeds. Fill the cover of the pan with live coals and place over mixture until it browns. Or bake in an rdinary oven at moderate temperature and finish off by putting under the broiler to brown topping.
Bibingka Especial
1 cup thick galapong
1/2 cup white sugar
2 teaspoons baking powder
2 tablespoons melted butter
4 tbsps. sugar for topping
3 eggs, well beaten
1 cup coconut milk
3 tbsps. grated cheese
To make Galapong:
Soak rice in equal amount of water overnight. Grind and let stand until the next day. Add sugar to the galapong. Add baking powder, melted butter and the well beaten eggs and coconut milk. Mix well. Pour a thin layer of this batter into hot (native clay) baking pan or molds lined with banana leaf which has been passed over an open flame. COver each baking dish with a galvanized iron sheet with live embers on it. When almost cooked sprinkle grated cheese and sugar on top of each and cover again. Continue baking until brown; brush top with melted butter and serve hot with grated coconut.