{Christmas Countdown 2013} My second bibingka, this time much better

When I was a kid, I had a fierce love for bibingka. My Mother used to take me to church a lot during the Christmas season, and the sellers of bibingka and puto bumbong would be lined up outside all day long. The smell wafting through the church doors was irresistible, and it would not be a rare sight for me to tug at my Mother’s skirt to signal that I wanted some bibingka. As a child, I knew Christmas was around the corner when a bazillion bibingka and puto-bumbong sellers suddenly pop up out of nowhere and line our usually empty school sidewalks.

I’m not sure if it’s out of habit or thanks to the nostalgia of my childhood memories, but I get a very real hankering for bibingka around Christmas season. I have been trying for the longest time to recreate them here at home, and sadly I can’t seem to get the texture I am aiming for; which is that of a slightly cakey crumb. Mine always ends up a little too firm, kind of like dense almond jelly if you know what that’s like.

And even though this recipe turned out a little firmer than I intended (was it from being kept too long in the oven???) these were still really good. Good enough that as soon as I finished shooting my blog photos one of my brothers cut up a huge piece and started munching away.
Get the recipe! >>