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''Bibingka'' is a type of rice cake from the Philippines traditionally eaten during the Christmas season. ==Preparation== ''Bibingka'' is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals. The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut. Other more uncommon toppings include ''pinipig'' (pounded immature rice grains), pineapple, and salted duck eggs. A mixture of two or more of these toppings on a single ''bibingka'' are also common. ''Bibingka'' with sumptuous amounts of toppings (and ingredients) are sometimes called ''bibingka especial''. More modern methods involve ''bibingka'' being baked in an actual oven inside a ''caldero'' or ordinary cake pans. The result lacks the distinctive smoky smell of charcoal but is otherwise the same, especially if banana leaves are also used to line it. Mass-produced ''bibingka'' in Philippine bakeries are also made using characteristic tin molds that give them a crenelated shape similar to large ''puto'' or ''puto mamon'' (cupcakes). ''Bibingka'' is best served hot. Large ''bibingka'' can be sliced (or torn) into several wedges and can serve 4 to 6 people. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「bibingka」の詳細全文を読む スポンサード リンク
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