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Bibingka is a Filipino rice cake that has been around since pre-colonial times. Traditionally, it is made with galapong, a sticky rice flour, coconut milk, and sugar, and then baked in clay pots over hot coals. It is usually served as a snack during fiestas and celebrations, and is often served with grated coconut. But if you’re looking for something different, why not try mochiko bibingka? This version of bibingka is made with mochiko, a Japanese rice flour, and topped with a mochiko glaze. It’s a sweet, chewy treat that will tantalize your taste buds!
If you’re looking to make your own mochiko bibingka, you’ll need some basic ingredients and supplies. Start by gathering together the ingredients, which include mochiko, sugar, baking powder, evaporated milk, eggs, butter, and coconut milk. You’ll also need a 9-inch round baking pan and parchment paper. Once you have all the ingredients and supplies together, you’re ready to start cooking! Here’s a simple recipe for mochiko bibingka that you can follow at home.
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