If you ask the few families who continue to bake Mandaue City's bibingka the secret to creating this delicacy, they'd tell you that the manner of cooking matters as much as the ingredients.
Mandaue's bibingka, a type of rice cake made from ground rice, coconut milk and strips, sugar, and yeast or rarely tuba, is popular among Cebuanos, who love its soft and spongy texture.
Bibingka makers still bake it the traditional way or what Cebuanos call "inurno" style. This involves the use of terra cotta ovens where charcoal is burned below and above the bibingka mixture.
Mandaue's bibingka, with its banana leaf wrapping, is not your typical rice cake baked inside modern ovens, but this is what makes it unique and special.
"Ang aso sa uling mas makahatag og mas lamian nga bibingka (The smoke from the charcoal gives the bibingka its distinctive taste)," said Gaga Sereno, 23, one of those selling the rice cake by the Ibabao roadside in Mandaue.
Another vendor said there are buyers, like oneRead More »from The secret to Mandaue’s bibingka