Umai! : Bibingka Galapong

Growing up I spent many a weekend in a childhood friend's garage, partying Salinas-Filipino style.  While everyone would hover over the lumpia though, I was in the back eyeing my fill of mouthwatering bibingka. Sticky, mochi-like, coconutty, sugary delight.

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So when my mom found this box of bibingka mix, I was ecstatic! I wouldn't have to wait until the next party to gorge myself on sticky deliciousness!

Of course, after I made the whole thing I took a bite and realized that while still good, it was decidedly NOT my beloved party-bibingka.  At which point I complained to Friend E, who patiently pointed out that there are  in fact, TWO kinds of bibingka: one made of rice flour (bibingka galapong) and one made of sticky rice (bibingka malagkit).  This box is for the rice flour type, while I was used to the sticky rice type.  No matter though, I will attempt the sticky rice version later! Onward, rice flour!

Now when it came time to pour the mixture in the pans, the box said to pour it on top of wax paper.  I was a bit skeptical, wouldn't the wax melt all over the place?

Well it did melt. But apparently you can eat food grade wax.  Scared me to death though, since steam and fumes were flying about the whole time it was in the oven.  Wax has a low boiling point I guess.

All cooked and relatively safe!

Yum!  If you can imagine what a pancake would taste like if crossed with a cake, this is it.  You can serve it with coconut on top for an extra treat, but as I like to eat things straight out of the oven, this is it for me!

Now, of course, this is a boxed recipe, and no where near as delicious as a legit-from-scratch-cooked-on-coals-with-banana-leaves version.  But I'm not complaining, because I like both pancakes and cakes, and that's exactly what this is.

Here's a similar (probably better) recipe that I found if you'd like to try!