---- MINATAMIS Dessert Course - Bibingka ----
Considered a truly traditional holiday dish in the Philippines, Bibingka is thought to share origins with Indonesia. It starts with mixing milled rice and coconut milk, then baked between banana leaves in traditional clay pots. Brought to heat over hot coal, this process locks in the moisture of the glutinous rice cake while the coconut milk lends the richness needed to make the dessert one of a kind.
It is found on the streets carts of the Phillippines and in the homes of those willing to put in the effort for its deliciousness. Rice-based desserts are a favorite among Filipinos (or really rice in general!), as this is a staple crop that keeps so many fed throughout the year.
Demonstrating the humble origins of Filipino food, we like to keep this dish as traditional as possible, too. The only difference with our Bibingka will be an addition of honey ricotta in place of shredded cheddar cheese as a topping and a spiced rum creme en glaze to bring in those holiday notes we’ve learned to appreciate on the United States Christmas table.
And we would never forget the salted duck egg!
Ours will feature a pipetted version that balances out the sweetness of the creme en glaze.