BIBINGKA

History:
Filipinos are known to be one of the most religious people in the world. Most Filipinos are Catholics. It is estimated that approximately 80% of the population are Roman Catholic. Spanish Catholic religion has a big influence in the culture because they are the ones who introduced the religion to the Filipinos. Filipinos are devoted to their religion. Some are even willing to risk their lives for it. The feast of the Black Nazarene is one of the events that challenge Filipino Faith. There are a lot of Philippine traditions and one of these is the Simbang Gabi or the Night Mass. It is a series of a nine-day masses practiced by Filipino Roman Catholics to honor the blessed virgin Mary and in anticipation of Christmas. It is held from December 16 to December 24. The mass usually starts at 3 oclock in the morning and ends at 5 oclock in the morning. At the ninth day, the mass is called Misa de Gallo or Roosters Mass. After the mass, you will see a lot of vendors selling different local delicacies. One of which is the Bibingka. Bibingka is a type of rice cake from the Philippines. It is widely available during the Christmas Season. Most of the Filipinos tend to eat Bibingka and other local delicacies like puto bumbong, suman, barquillos, uraro and many more. After the mass, though Bibingka is one of the best and almost everyone prefers it. Bibingka is traditionally made with galapong (Milled glutinous rice) it is the main ingredient because rice is cheap and it is widely available. It is also full of carbohydrates. Other ingredients are coconut milk, margarine and sugar. It is usually served in a trimmed banana leaf. Preparing it is time-consuming because it is made using traditional method (no electrical machines). It is cooked using paso or terra cotta containers and heated using preheated coals. Bibingka is best served hot. It has a soft spongy texture. Some people also prefer it with Kapeng Barako, a very strong coffee.

INGREDIENTS:

1 cup rice flour 3/4 cup granulated sugar 2 tsp baking powder 3 eggs 1 cup coconut milk 1/4 cup fresh milk or evaporated milk 1/4 cup softened butter + additional for brushing grated cheese for toppings (optional) 1 salted egg, sliced few pieces banana leaves

HOW TO MAKE BIBINGKA:

Combine butter and sugar together while whisking then add the eggs. Gradually add the rice flour and baking powder. Add the coconut milk and fresh milk. Beat well until smooth. Line molds or round pans with banana leaves (brushed with butter). Pour mixture in the pan. Bake in (preheated ) oven 375 degrees F for 20 minutes. Remove from oven. Top with sliced salted eggs. Bake again for 10-15 minutes or until the color of top turns medium brown. Remove from oven. Brush some butter on top. Serve or top with grated coconut. Enjoy!

PASTILLAS
History:

Nearly everyone agrees that pastillas de leche originated in the province of Bulacan, located north of Manila. This proximity to the seat of colonial rule in the Philippines made it an important source for the city's supply of various goods, which were produced on large estates owned by Spanish Catholic friars. The province was also home to many of a class of Filipino intellectuals called Ilustrados, who were expected to be educated in Spain and speak fluent Espaol in order to claim this social status. Given that it was essentially a lingua franca of Bulacan, it is really no surprise that a Spanish name would be bestowed on a food created there.

Ingredients: 2 cups powdered milk, sifted 1 can (14 ounces) condensed milk cup granulated sugar, sifted Procedures: 1. Place the condensed milk in a large mixing bowl. 2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added. 3. Scoop some of the mixture and mold into cylinders. 4. Roll each molded cylindrical mixture on granulated sugar. 5. Wrap in paper or cellophane. 6. Serve for dessert. Share and enjoy!