.png){kind=logo}
1 week ago
34
Upgrade to High-Speed Internet for only ₱1499/month!
Enjoy up to 100 Mbps fiber broadband, perfect for browsing, streaming, and gaming.
Visit Suniway.ph to learn
MANILA, Philippines — Bibingka is a favorite native delicacy. Filipinos like it so much that while it used to be just a Christmas treat, now you can find it any time of the year. There are even stores dedicated to making Bibingkas big and small and in different variants, too.
Although you may have tried different versions and flavor variations of it, you probably have not tried having it filled with blueberries. Now you can, and in the comfort of your own home, too, with this U.S. Blueberry Bibingka recipe by Chef Sonny Mariano for the U.S. Highbush Blueberry Council.
You just have to be friends with a neighborhood baker who bakes sourdough bread because you need to ask for some sourdough starter from him (or her). But if you’ve been baking sourdough breads as a home baker, then there will be no problem because you would have sourdough starter waiting for your disposal every day.
Bake away!
Blueberry Bibingka
Ingredients:
120 grams rice flour
60 grams malagkit flour (glutinous rice flour)
20 grams baking powder
45 grams margarine
80 grams white sugar
3 eggs
60 grams coconut milk
180 grams fresh milk
100 grams sourdough starter
180 grams Frozen U.S. Blueberries
For the garnish:
U.S. Blueberry powder for dusting
Procedure:
1. In a bowl, mix together the dry ingredients: rice ?our, glutinous rice ?our, and baking powder. Set aside.
2. In the bowl of a mixer, cream together margarine and white sugar until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Incorporate wet ingredients — coconut milk and fresh milk — and mix until well combined.
5. Add sourdough starter. Gently fold the sourdough starter in to the mixture.
6. Add frozen blueberries and carefully fold them in, making sure they are distributed around evenly.
7. Prepare the baking pans. Line them with lightly wilted banana leaves for ?avor and presentation.
8. Divide bibingka batter evenly, pouring approximately 90 grams into each prepared pan.
9. Bake in a preheated 425°F (220°C) oven for about 8 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool slightly, then dust with U.S. blueberry powder for an appealing ?nish.
