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Special Program in the Arts

Balasan National High School
Balasan, Iloilo

Chapter I
Introduction

Chapter 1 is divided into five parts, namely; (1)

Background of the Study including conceptual framework, (2)

Purpose of the Study, (3) Significance of the Study, (4)

Definition of Terms and (5) Delimitation of the Study.

Part One, Background of the Study, discusses the basic

data about the study, why it is needed to be studied, the

importance and validity of the chosen topic, and the

conceptual framework.

Part Two, Purpose of the Study, discusses the research

production purposes that include specific questions which

is important in the study.

Part Three, Significance of the Study, states the

people who can be helped by the study as well as the

benefits they can take from the result of the study.

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Part Four, Definition of Terms, presents the

conceptual meaning that can be derived from different

dictionaries and operational definitions of the important

terms that clarifies the uses of words in the study.

Part Five, Delimitation of the Study, gives the

specific scope and the whole coverage of the study.

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Background of the Study

Aside from the famous tasty lechon, Balasan also offers

tourists one of their delicacies prides – Bibingka.

Balasan’s bibingka is one of the best in the Philippines.

You can probably purchase it during the annual Jaro

Fiesta but there’s no place that would taste as delicious

as the one cooked and sold at Balasan.If you’re travelling

to the Northern area of Iloilo, vendors commonly sell

Balasan’s bibingka along the road. One small pack is worth

Php 20 with 6 pieces (size: 2 inches), on the other hand

larger bibingka costs Php80 (size: 18 cm). RCJ Bibingka is

the prominent seller if this delicacy in Balasan. The

native Filipino delicacy – Bibingka is usually made of rice

flour, grated coconut, sugar, eggs and milk.

(https://iloiloblog.com/balasans-bibingka/)

Balasan Bibingka Balasan Bibingka is a rice cake originated from

Balasan, a town at the notheastern part of Iloilo. This crispy

ricecake is made of coconut meat and coconut milk, and sprinkled

with brown sugar on the top.

(https://www.pinterest.ph/pin/252483122837767445/)
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Figure I presents a schematic diagram of the purposes,

inputs and output of the study.

Conceptual Frame Work

Purpose of the Study Inputs of the Study
Research Purpose ResearchInputs

Experimental Methodology

Process

Research Methodology

Output

Figure I. A graphical representation of the inputs, processes

and outputs of the study.
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Purpose of the Study

This study aims to preserve and expand the popularity

of Balasan’s Bibingka.

Specifically, it aims to answer the following questions:

1. What is their secret ingredients?

2. Why is Balasan’s Bibinka very well known?
3. How did Balasan’s Bibingka became well known?

Significance of the Study

The result of the study would hopefully be beneficial

to the following individuals and group.

To the people in other places, the balasan may be

expose to food lovers.

To the the Balaseños, this may call as an attention so the

popularity of balasan’s bibingka will always be notice.

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Definition of Terms

For the purpose of limpidity and understanding, the

following words are given their conceptual and operational

meaning:

 Bibingka – is a type of baked rice cake from the

Philippines.

(https://en.wikipedia.org/wiki/Bibingka)

 Coconut Meat – the edible white meat of a coconut; often

shredded for use in e.g. cakes and curries

(https://www.vocabulary.com/dictionary/coconut%20meat)

 Coconut Milk –is an opaque milky white liquid extracted

from the grated pulp of mature coconuts.

(https://en.wikipedia.org/wiki/Coconut_milk)
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Delimitation of the Study

The study aims to unlock the secret ingredients and to

have knowledge about the history of Balasan’s bibingka and

to expand it’s popularity.

Furthermore, it focused on the history which took place

at.Balasan, Iloilo. The respondents are reliable

individuals who give information whether true-life or as

experienced.

This study will be conducted in Balasan, Iloilo.

In the school year 2019-2020. This research process will

sat the beginning of the school year and will be finish

before the end of school year.

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Special Program in the Arts

Balasan National High School
Balasan, Iloilo

Chapter II

Review of Related Literature

This chapter presents literature related to the study.

It is divided into (1) History of Balasan’s bibingka (2)

The secret ingredients in making Balasan’s bibingka (3)

The process of making Balasan’s bibingka (4) Summary.

Part one, Balasan’s bibingka, discusses about the where

does Balasan’s bibingka came from, history,

Part two, The secret ingredients; tackles about the

making of balasan’s bibingka and their secret ingredient.

Part three, the process of making Balasan’s bibingka

and the materials needed for the study.

Part four, summary, sums up of the salient points in

the study.
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Balasan’s Bibingka

RCJ S pec ia l Bi bin gk a i n Ba la san : The b es t eve r

in to wn

Almost all the bibingkas or bingka here in Iloilo shares a

common place of origin_Villa, but one is distinct for it

comes from a different place. RCJ Bingkahan of Balasan,

Iloilo (a three and a half hour ride north of Iloilo City)

was established in 1982 by Mr. and Mrs. Reginald and

Florinda Jaro, Sr.

Florinda inherited her skill in making bibingka from her

mother, Clara. Clara has five children and Florinda is the

only girl. Back in 1960’s, Clara was the only one operating

a bibingka business in Balasan. It didn’t even have a name.

When Clara died, Rodrigo as the eldest was the one who

managed the small bibingkabusiness that their mother had

already started. Eventually, Florinda became the business

partner of Rodrigo. They made turns in managing the

small bibingka business. In the morning, it was Rodrigo who

managed the business, selling their mothers’ bibingka. In

the afternoon, it was Florinda that took over the place of

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Rodrigo, selling her own recipe of bibingka. Rodrigo and

Florinda oftentimes argued on whose bibingka to sell. For

Rodrigo, they must honor the recipe that their mother left

them as a sign of respect and to appreciate their mothers’

work. But Florinda insisted and stuck with her recipe for

her bibingka was patronized by many. The business went on.

Rodrigo sold in the morning and Florinda in the afternoon.

Jealousy took place when Rodrigo noticed that it was

Florinda’s bibingka that sold the most. With this

situation, Florinda put up her own small bibingka business.

As years passed by, their business was a hit and people

demanded for it. On the other hand, Rodrigo closed his

business because he had a hard time coping with losses.

With a good heart, Florinda couldn’t afford to see her

brothers experience difficulties. So, every time her

brothers ask for financial assistance, Florinda couldn’t

turn her back and would still help. In 1980’s, the old SM

Delgado management attempted to buy Florinda’s recipe, but

Florinda valued her original recipe a lot, that despite the

large amount of money, she turned down the offer. Since the

buying of the recipe and the name “RCJ Bingkahan” didn’t

push through, there were alternatives raised by the

supposed buyer. The arrangement was that Reginald will

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supervise the business in Iloilo City (the place where

Shakey’s was located in the old SM Delgado) and Florinda

remains in Balasan. Both parties (between Florinda and SM)

agreed that Florinda will send her workers together with

Reginald and will work for SM. This business partnership

didn’t work and lasted only for three years. Back in 1990,

Florinda saw a child shaking in cold and has a high fever

outside the Balasan Church on her way home. She brought the

child to her home and took care of him. When Bertido, the

child, got well, Florinda supported him all through out,

even sending him to school. Bertido is one of the many

deserving people whom Florinda helped send to school. Aside

from her children she was able to send about ten kids to

school. These are Florinda’s simple joys. Although,

Florinda has financial difficulties at times, she doesn’t

hesitate to help other people. In the midst of our

conversation, I questioned Florinda why in spite of the

popularity of RCJ, she doesn’t appear to be financially

well-off. She agreed with my observation. She said that she

is fond of helping other people especially her scholars.

Florinda finished up to 1st year high school only and she

doesn’t want people to experience what she had experienced.

In every graduation ceremony that she attended, she

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pictures out herself in the position of her scholar. And

that she pretends to see herself also graduating,

experiencing self-fulfillment and end up teary-eyed. At

present, Florinda is sending some of her grandchildren to

school.Recently, typhoon Frank, damaged their area of

business and almost all her cooking materials were ruined.

She had a hard time looking for coconuts, an

essential bibingka ingredient. She said that their capital

was also wiped out by that said disaster. In spite of that,

Florinda manages to cope.

(By Nichole dela Cruz)

(https://iloveiloilo.wordpress.com/2009/01/10/rcj-special-bibingka-in-balasan-the-best-ever-

in-town/)

The Secret Ingredients and Process

RCJ bibingka is a mixture of rice flour, butong (young

coconut – the one used in making buko salad), refined
sugar, eggs and milk. It is placed in the pugon (an
improvised oven made of thin galvanized iron sheets) for
ten minutes if coconut husks are used for cooking and
fifteen minutes when it is firewood. The way RCJ makes
the bibingka is different. They set fire on top and bottom
of the bibingka (for the usual, it is only on top). The
raw bibingka mixture is placed on a round metal cups
(evaporated milk tin cans) lined with a round cut banana
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leaf. They now place the bibingka in the pugon. When

the bibingka is halfway done, they pull it out and brush

margarine on the bibingka and sprinkle a pinch of refined

sugar on top.

(https://iloveiloilo.wordpress.com/2009/01/10/rcj-special-bibingka-in-balasan-the-best-
ever-in-town/)

RCJ Bibingka really captured the heart of the people in

Balasan and even those people outside the town.The right
formulation of rice, young coconut, sugar, milk and eggs
makes the perfect recipe of the ‘D Original RCJ
Bibingka.RCJ only uses young coconut so that the fillings
won’t be tough. RCJ doesn’t use wheat flour because they
don’t want their bibingkas to look and taste like bread.
They also use refined sugar to give the bibingka the sweet
taste. You will notice the yellowish frosting of RCJ
bibingka. It is made of Alpine Milk, egg and sugar which
they call as the “icing.

(https://iloveiloilo.wordpress.com/category/ilonggo-food-cuisina-ilongga/)

Summary

RCJ S pec ia l Bi bin gk a i n Ba la san : The b es t eve r

in to wn. Almost all the bibingkas or bingka here in Iloilo
shares a common place of origin.Villa, but one is distinct
for it comes from a different place.

RCJ Bingkahan of Balasan, Iloilo (a three and a half hour

ride north of Iloilo City.)RCJ Bibingka really captured the
heart of the people in Balasan and even those people
outside the town.
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In the process of Balasan’s Bibingka first thing to do is

prepare a mixture of rice flour, butong (young coconut –

the one used in making buko salad), refined sugar, eggs and

milk.Then it is place in the pugon (an improvised oven made

of thin galvanized iron sheets) for ten minutes if coconut

husks are used for cooking and fifteen minutes when it is

firewood. The way RCJ makes the bibingka is different. They

set fire on top and bottom of the bibingka (for the usual,

it is only on top). The raw bibingka mixture is placed on a

round metal cups (evaporated milk tin cans) lined with a

round cut banana leaf. They now place the bibingka in

the pugon. When the bibingka is halfway done, they pull it

out and brush margarine on the bibingka and sprinkle a

pinch of refined sugar on top.

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Special Program in the Arts
Balasan National High School
Balasan, Iloilo

Chapter III

Methodology

Chapter III is divided into two parts. It includes (1)

Research Methodology and (2) Experimental Research Design.

Part One, Research Methodology, discusses the

researcher’s sources of information, and the research

procedures employed in the study.

Part Two, Experimental Research Design, talks about the

purpose of the study, process and the materials.

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Researchers Purpose

The purpose of this study is to Unlock the

History and Secrets of the famous Bibingka of Balasan and

to preserve and expand it’s popularity.

Research Procedure

Researchers used internet surfing and Merriam Webster for

the other datas used in the study.

Source of Informfation

In this study, the information was obtained from primary

hand source such as through the internet surfing.

Production Design

Production purpose

This study aims to produce a work to preserve and expand

the popularity of Balasan’s bibingka.

Materials

Laptop- This is used as the researchers device to conduct

this study.
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Printer- this is a machine used for printing either texts

or photos.