This Sweet Corn Bibingka is made with creamed corn, coconut milk and butter making it super soft and malagkit. Making it the most perfect merienda. Did you know that there are many forms of Bibingka. There is one cooked over and under fire in banana leaves that you eat during Noche Buena. Other versions include just using plain rice flour and baking it making it more cake like. This version of our Sweet Corn Bibingka is what you would call Bibingkang malagkit. Continue reading Sweet Corn Bibi...| Rezel Kealoha
Binallay or Binalay is a Kakanin from Ilagan, Isabela Province. It's made from ground galapong and steamed in banana leaves. It's served with a caramel sauce made from Pantusa and Latik. As a Filipino living in the US I don't get exposed to the many many different kinds of Kakanin in the Philippines. I actually stumbled upon this delicacy on Reddit. Shout out to r/filipinofood! Someone posted that they were eating some kind of suman even it's not Holy Week anymore. Continue reading Binallay R...| Rezel Kealoha
This Ube Biko is made with Ube Halaya and a touch of chia seeds for extra nutrients and fiber. It's topped with jammy langka.| Rezel Kealoha