Biko is a native and authentic Filipino food. This is a special rice cake topped with caramel drizzles or latik. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. Thus, the Biko recipe is somewhat popular and very well known by most of the Filipinos.
Tapuy and Biko
Tapuy is the ceremonial rice wine of the Cordilleras and sometimes referred to as Filipino sake.
Biko or Rice Cake was made from glutinous rice boiled in coconut milk and brown sugar.
Bibingka is very popular delicacy here in the Philippines. Typically, rice flour is used in preparation of this Bibingka. Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut.
This post is about the Baked Bibingka Recipe. Baked Bibingka Recipe is a baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar.
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced
Bibingka Cooking Instructions:
1). Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2). Sift flour, baking powder and salt together. Set aside.
3). Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4). Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5). Pour mixture in lined pans.
6). Bake for 10 minutes, then remove from the oven.
7). Spread butter on top then sprinkle with sugar and grated cheese.
8). Decorate with salted egg slices and bake for 10 to 15 minutes more.
Puto is pronounced "poo too" in most Filipino dialects. There are many ways to make it as there are many variations. From family to family, they taste similar even if the recipes vary.
Puto is always associated with dinuguan. The "puto and dinuguan" combination is a major part of Filipino eating tradition. Puto is "dunked" on the thick sauce dinugan, then eat it together with the pork pieces. Puto is a great pairing food with many of our Filipino dishes.
One of the many well known Filipino food delicacy that can be found here only in the Philippines is called "balut".
A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is commonly sold as streetfood in the Philippines.
Balut is usually served warm and fresh. Some of the pubs in Philippines serves the balut with beers.
The Pinoys usually tap the tip of the Balut to make a small crack on the top and drink up the juices inside the egg shell. After that the Balut shell will be cracked open and a pinch of salt will be springled on the Balut. Then, get ready to ‘wallup’ the whole thing into your mouth. I’m sure it’d taste good with beer.
Balut are most often eaten with a pinch of salt, some prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed, although the whites may remain uneaten, due to its toughness depending on the age of the fertilized egg.
Balut is now being served as appetizers in restaurants; cooked adobo style, fried in omelettes or even used as filling in baked pastries.
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