gowin, 30 days ago

@faticake These days, I've grown a liking for the bibingka from Panay.

Growing up in Manila, and given a choice between (which was then a seasonal treat) Tagalog bibingka and puto bumbong, I'd always go for the latter.

faticake, 30 days ago

@gowin i didn’t get to update but i was actually able to make the bibingka i would eat in Mindanao (the yeast and lack of eggs were what made the difference). What’s the bibingka in Panay like?

gowin, 29 days ago

@faticake

Unlike the spongier, puto-like Luzon bibingka, the one from Panay is chewier, and smaller (~10cm) and uses Tuba (coconut wine) as leavening agent, so there's a slight tang, as well.

delcj, 2 months ago

@faticake that Luzon-style bibingka is so yellow i would have believed if i was told it's Argao-style torta. i'll have to go look at Panlasang Pinoy's recipe to see what's in it.

faticake, 2 months ago

@delcj lots of eggs, for one

delcj, 2 months ago

@faticake my first guess was cheese made it so yellow. never thought of eggs in the batter before, only the salted egg they use as topping.

faticake, 2 months ago

@delcj i didn't realize salted egg on bibingka was a thing until i looked up recipes during the weekend. I should try that sometime

faticake, 2 months ago

If you’ve tried the Lugait bingka, it’s probably the gold standard in Mindanao—at least it is for me and my friends

https://youtu.be/VOLqLYRHTxo

mzedp, 2 months ago

@faticake Coconut husks as fuel for cooking is one use I hadn't seen yet.

faticake, 2 months ago

@mzedp coal made from coconut shells is also common back home. And yeah we use the husks to start a fire for barbecuing