BIBINGKANG KANIN 

My very own BBK or most commonly known as Bibingkang Kanin. This Pinoy delicacy is actually another love of my life. I used to remember when I was a child, I would hear a boy selling this on the streets with a pan made of wood and shouting, Bibingka!!! Bibingka!!  You would play Kara Krus with him. If he won, he'll get your money but no Bibingka. But if you won, he'll give you one slice of it. 

I did many trials and errors before I could perfect the thick sweet toppings. Then my BBK came to life.

BASIC INGREDIENTS for the KAKANIN:

• 1 Kilo Malagkit
• 1/4 kilo white sugar
• 3 cups of gata
• banana leaf (just enough to be used as an underliner while cooking. It adds the kakanin a little flavor and aroma.)
• water

SWEET THICK TOPPINGS:

• Kakang gata 4 cups
• 3 cups brown sugar ( not the light nor the negro sugar. Use the regular Brown sugar) 

PROCEDURE:

1. Cook the Malagkit ( Isaing) using the Gata and some water to it. ( break even)
2. when the Malagkit is almost done, add the sugar and start Mixing until the Malagkit becomes very sticky and makunat ( very mushy and chewy )
3. when done, place it in a rectangular pan and set aside. Start with the toppings.
4. On a non-stick pan,  ( low heat only not to burn the mixture) put the gata and the sugar. Continuously stirring it until it becomes very thick and bubbles starts to appear. in some cases if you had a very good gata, the oil starts to separate.
5. once you see that it is thick (usually after 20 mins) it's ready.
6. spread it over the kakanin. Giving it a little shake and tap on to the pan to flatten and smoothen the toppings. You can also use a spatula if you have.
7. let it cool and start cutting the Bibingkang kanin into slices.

My BBK

My BBK in a box

BBK logo