From the recipe collection
Bibingka Mandaue
Mandaue rice cake fermented with clean tuba for a gently tart aroma, baked on banana leaves, and finished with butter and coconut.
- Prep time
- 35 min plus 4–8 hr fermenting
- Cook time
- 20–25 min
- Yield
- Makes 8 small cakes
- Audio recipe
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Ingredients
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Method
- Whisk rice flour, glutinous rice flour, sugar, and salt. Add yeast only when using inactive or pasteurized tuba.
- Whisk in tuba and coconut milk until smooth, cover loosely, and ferment at cool room temperature until lightly aerated and pleasantly tart, 4–8 hours depending on activity.
- Discard batter with mold, pink or green discoloration, ropey texture, or a rotten smell.
- Heat the oven to 200°C with a heavy baking sheet inside and line small tins with softened banana leaves.
- Whisk eggs and melted butter into the fermented batter without beating out all the bubbles.
- Fill the lined tins two-thirds full and bake on the hot sheet for 15–20 minutes until the centres spring back.
- Broil for 1–2 minutes only if the surface needs colour, watching continuously.
- Brush with butter, rest 5 minutes, and serve warm with grated coconut.