Bibingka always awakens memories of dawn mass in December. This simbang gabi staple is a Filipino favorite that has been around for decades. The old fashioned galapong style has that distinctive charred taste from the rice flour cakes wrapped in banana leaves and baked in palayok with charcoal.
Thankfully, modern times has allowed companies like Bibingkinitan to cook fabulously soft and moist mini versions of the bibingka minus the age-old time-consuming methods of baking it. It tastes just like the ones you'll find in church during those chilly December mornings. You can get it with a dot of margarine and even a bit of sugar if you fancy the sweetened version. The little bibingkas are small enough to fit in the palm of your hand and can be eaten in five or six bites.
They also have cheese overload and other unique flavors, but I always like the original. It's so addicting, I can finish a box of six by myself. read more