Mandaue And Its Bibingka

The bibingka is the Filipino version of the Japanese moshi or rice cake. It is a native delicacy popular among locals and foreigners alike. While it is available in many parts of Cebu, the hands-down favorite is the bibingka from Mandaue. 

The popularity of the bibingka from Mandaue is mainly due to its main ingredient, the manually-pounded rice. Manually pounding the rice allows the rice to “breathe” in between each strike. This ensures it remains fresh before the other ingredients are added to it.

Bibingka Sa Mandaue – image source: pinterest.com

In addition to the rice, the bibingka from Mandaue also has white or brown sugar, coconut milk and yeast. There are also some instances when bibingkeras or bibingka makers would use tuba or coconut wine instead of yeast to make the rice cake bigger. But, only a small number of bibingkeras in Mandaue use it.

This delicious treat normally has margarine or butter on top and sprinkled with sugar and grated coconut. It is wrapped in young banana leaves that are heated over a small margarine flame. The banana leaves enhances the aroma of the rice cake. 

Bibingka Sa Mandaue – image source: uk.new.yahoo.com

Aside from the ingredients, another thing that makes the bibingka from Mandaue unique is its cooking method. This delicacy is cooked inside an “umohan” or a clay mould. This traditional way of cooking uses burning coals positioned on top and under the mould. Making this delicacy can be time-consuming, especially if the bibingkera will prepare a good number of them. 

The bibingka can last up to five days even if it is not stored inside a refrigerator. It is a filling snack that can be bought at the roadsides in Mandaue, especially in areas where tourist normally visit. It is also available in major supermarkets in Metro Cebu.