Aling Kika’s Bibingka Recipe (Bibingka biko)

The Favourite Pasalubong

To be honest, I don’t really have a specific memory when it comes to Aling Kika’s bibingka because I grew up with Ilocos’ royal bibingka. But I remember having a conversation with my boyfriend, and he told me how his area is known for one of the most famous rice cakes. But it wasn’t the bibingka I knew and loved. I was flabbergasted, but I was also intrigued.

So, I told the person who loves rice cakes as much as I do – my mom – and she told me it was true. This place in the Philippines has its own version of bibingka, and it’s so well-known that people would line up just to buy it, especially during celebrations like holidays or fiestas.

My boyfriend told me that this was something his dad would bring as pasalubong whenever they had a gathering, whether with friends or family. Without fail, his dad would always wake up early to line up and buy the famous bibingka biko from the only shop in Cainta, Rizal. He said that sometimes, he wondered if they ever got tired of eating it because they would always joke about how his dad would buy it again for their next get-together.

The funny thing was that when my boyfriend was thinking about what to bring to my family, he took a page from his dad’s book and bought the same bibingka.

Now, I don’t like admitting when I’m wrong (just like anyone else), but I do love getting fed. When I tried Cainta, Rizal’s bibingka for the very first time, I instantly understood why it was so famous. The glutinous rice was perfectly soft and chewy, while the topping was rich and perfectly sweet, with a slight bitterness from the sugar that reminded me of dark caramel. With that, a new tradition unfolded between my boyfriend and my family. Every time he would visit us at home, he would bring this bibingka for my family.

I told him how grateful I was whenever he brought it because it genuinely made my family happy. Without even realizing it, he understood why his dad kept bringing that bibingka to all those gatherings. I guess something that may seem ordinary to us can be special to someone else. And sometimes, we don’t truly understand why until we’re in the same shoes.

What started as a bibingka I didn’t even know existed has quickly become one of my favourite memories because it’s something I now share with my partner and my family.

Breaking Down the Recipe:

What is Aling Kika’s Bibingka?

Aling Kika’s bibingka is a local favourite, and the store itself can only be found in Cainta, Rizal. People would line up outside the shop early in the morning just to order their different kakanins, but one thing is for sure: you cannot leave the shop without ordering their famous bibingkang malagkit.

Unlike other bibingka varieties that are usually made from galapong or rice flour, this particular variant uses glutinous rice as its base, similar to biko. I think one of the reasons why it became so popular is the sweet caramel latik on top, which is also what makes it stand out from other kakanins (rice cakes). You can say that this dish embraces the flavour of coconuts well. The rice cake itself is infused with coconut milk, while the topping is made from coconut cream and brown sugar, reduced into a paste that quickly melts in your mouth after the first bite.

When I was recipe testing this, I tried my best to capture the texture of their latik, which looks chunky but is soft and almost melts in your mouth. I hope this is exactly what you experience if you ever try this recipe.

Aling Kika’s Bibingka vs. Royal Bibingka vs. Christmas Bibingka

One thing that you should know about Filipino cuisine is that regional dishes may have similar names but different components, such as bibingka. The beauty of this is that you can see how a region or province makes a dish based on its location and resources, which I think is a great way to get a better understanding of the rich culture that we have in our country! So now, the question is, what is the difference between Cainta’s bibingka, Ilocos’ royal bibingka, and the most widely known bibingkang galapong?

I grew up with royal bibingka. It was the bibingka that I first learned about, and it’s a rice cake with a texture similar to butter mochi. It is then topped with a lot of cheese that doesn’t necessarily melt on top but rather gets slightly charred into the mochi. It has the perfect amount of sweetness, with a hint of saltiness from the topping. I remember being so obsessed with this as a kid because the texture is just so addicting. It’s the reason why I love anything QQ (a term that originated in Taiwan to describe something chewy and bouncy).

Now, there are things that you don’t really question when you’re young, so when my mom first introduced me to bibingkang galapong, the one served during Christmas and probably the most popular variety, I didn’t question why it was so different from the one I was used to. But now, I’m curious. This particular bibingka is similar to royal bibingka in the sense that it also uses galapong (rice dough). It is usually served during the holidays, and people would often enjoy it after attending Simbang Gabi (Filipino Catholic novena Masses). It is topped with cheese and/or salted egg and is usually served with freshly grated coconut. There’s no particular region where this originated; it’s more of a tradition that everyone is familiar with, which I guess explains why it is the most popular one.

Unlike the first two I mentioned, Aling Kika’s bibingka uses glutinous rice as its base, hence the name bibingka biko, which refers to another type of rice cake made with similar ingredients. The topping is what truly makes it special. Just like the other two, this is popularly bought as a pasalubong (a treat or gift brought home for others), making it a dish that uniquely represents its region.

So, which bibingka do you know?

What Is Latik? Understanding Filipino Coconut Toppings

If you like the kakanins (rice cakes) in the Philippines, I am pretty sure you are obsessed with latik. Don’t worry, you are not alone because same. So, let me tell you how surprised I was when I found out that latik is just coconut! No wonder we love it so much. Basically, it is the result of cooking coconut milk until the liquid evaporates, leaving you with coconut curds – a process a bit similar to browning butter. Growing up, I was only familiar with the latik bits sprinkled on rice cakes, but recently, I found out that there’s another version of latik that is thicker and more like a paste. Other than the texture, the main difference is the additional ingredient used when cooking it.

For latik that is reduced into curds, you only really need coconut cream and a lot of patience, lol. In a pan over low heat, cook your coconut cream and let almost all the liquid evaporate until you are left with the coconut solids. As it cooks down, you will notice that the cream starts to release oil, and the curds will form and become golden brown. These are the latik bits used to garnish rice cakes like biko or sapin-sapin. Now, I have tried doing this with coconut milk as well, but you end up with less (and tinier) latik, so I prefer using coconut cream.

In the Visayas region, the latik bits are called lunok. The version they call latik is more like a thick coconut caramel that is spread over glutinous rice. Aling Kika’s bibingka resembles this version. The process is similar, but another key ingredient you need is brown sugar, which gives it a more caramel-like texture. If you think the first type of latik requires patience, you will be proven wrong because this particular version needs A TON of patience. Similar to the first one, you need to cook your caramel over low heat. This allows the liquid to evaporate slowly rather than all at once. It also helps you control the cooking process and prevents your latik from burning. You will notice that the longer you cook it, the chunkier and thicker it becomes. The goal is to achieve a thick consistency without making it too clumpy.

Both of these versions of latik are great additions to any kakanin (rice cake). They are a great way to add coconut flavour to every bite. The beauty of learning these local recipes is the level of respect that grows as you learn about the effort and time that go into each component. I already had so much respect for the manangs and manongs who sell these kakanins, but now I understand that the love and passion they put into preserving these recipes through such tedious processes are part of the legacy they carry on with every kakanin we buy from them.

Coconut Cream vs. Coconut Milk: What’s the Difference?

Something that I enjoy about cooking and learning recipes is learning more about ingredients, such as the difference between coconut cream and coconut milk. Obviously, texture-wise, cream is thicker than milk, but why? It’s because coconut cream traditionally comes from the first press of grated mature coconut flesh. This is typically much more concentrated, as it contains less added water (katas), making it thicker and richer. Since it has a higher fat content, you will notice that it produces more oil when cooked.

Coconut milk, on the other hand, is typically made by mixing the grated coconut flesh with water before pressing it, resulting in a thinner liquid. The water helps extract more liquid from the coconut. The flavour is still there; it’s just less concentrated than cream, meaning it has a higher water content relative to fat.

Either works well for incorporating coconut flavour into a dish, but knowing the difference and the composition of each helps us make better decisions about what to use in our recipes. For latik, for example, we want something thicker, so coconut cream works best. But for the rice, coconut milk is enough because its flavour gets absorbed into the cooked grains.

Instructions:

*Detailed instructions and tips available in the recipe card below.

Prepping Glutinous Rice: Wash your rice thoroughly, then cook it in the rice cooker.

Once it is cooked, fluff the rice with a spatula and let it cool completely.

In a pan, add your coconut milk, sugar, and salt, then cook over medium heat.

Once your coconut milk starts to simmer gently, add the rice and fold it into the mixture. Cook the rice in the coconut milk until it has completely absorbed the liquid and forms one big clump.

Prep your cake pan by lining it with banana leaves, then add the rice and spread it evenly across the pan. Set it aside while you prepare the latik topping.

Latik: Pour your brown sugar into a pan and spread it evenly. Turn the heat to low and let it melt. You can gently swirl the pan to help it melt evenly and prevent it from burning.

Once the sugar has melted, slowly pour in your coconut cream while stirring. Continue mixing as you gradually add the rest of the coconut cream.

Add in your salt and continue cooking until the mixture thickens, making sure to stir continuously so the bottom doesn’t burn. Again, ONLY cook over low heat.

You will notice the oil starting to separate as the mixture thickens. Continue cooking until it starts to curdle slightly. If it’s still smooth, just keep stirring.

Once it reaches your desired consistency, let it cool slightly, then pour it over your rice.

Broil it for 7-9 minutes to lightly brown the top, then let it cool before serving.

Enjoy your homemade Aling Kika’s bibingka copycat! Now you can skip the long lines and enjoy it wherever you go!

Fun fact: The place where Aling Kika’s bibingka originated – Cainta, Rizal – is widely considered the kakanin capital of the Philippines. So, if this doesn’t convince you to try their rice cake, I don’t know what will.

Equipment:

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