Bibingka isn’t something you should take granted for. This Filipino mouth-watering rice cake has many versions. What if I told you there is a kalabasa bibingka recipe reinvented by two (2) senior high school students of Aritao National High School Aritao, Nueva Vizcaya.
Kristine Peralta and Geoffrey Tucay both won the Department of Agriculture’s Regional Field Office No. 02 (DA RFO 02) cooking contest held in July 2018 during the celebration of National Nutrition Month.
This time, the taste of squash from farmers was incorporated into the softy taste of this cake. You can easily make this at home! Topped with salted eggs and freshly grated coconut, a classic bibingka kalabasa awaits.
All you need are the following ingredients:
- one cup of rice flour
- one-half tablespoon of salt
- 3 pcs egg yolks
- 3/4 coconut cream
- Three tablespoon coconut oil
- 3/4 cup honey
- 1 cup mashed kalabasa
- 3 pcs eggwhites
- 1 cup of coconut meat
- Two salted eggs
In a mixing bowl, mix the rice flour and salt. Make a well at the center and add yolks, coconut cream, coconut oil, honey, and mashed kalabasa. Mix from the center in a circular motion until well blended.
Using a hand mixer, whip the egg whites until fluffy. Fold this with the batter mixture.
Pour the mixture into a preferred pan lined with banana leaves or parchment papers.
Top with coconut meat and salted eggs.
Bake in a pre-heated oven with 350 degrees Fahrenheit for 15-20 mins.
Asked about their inspiration in developing the said rice cake the duo said it is best for them to introduce this to innovate and bring something new on the table.
The process is so easy that you can get all the ingredients from your backyard. Made something chewy and gooey today! Share your photos with us when you did.