By Ana Theresa Williams,BSN,RN
Believe it or not, my mother told me that while she was still pregnant with me, she was craving for some rice cake, more locally known as bibingka. To be specific, it’s the one that had a darker color that she longed for.
Old folks believe that whatever your mother was craving for while she was pregnant before, that’s how you also look like at present. Maybe that’s the reason why I looked different from the rest of my siblings who are all fair-skinned while I’m morena or tanned skin in color. But no regrets, I have several assets to boast of in the Lord Jesus Christ. Glory to God!
Then last week, my husband Jim and I happened to drop by along Deca Homes Subdivision in Mintal road where the new business (actually, with no name yet) was selling bibingka. I for one also loved to eat this sweet Filipino delicacy, but not the darker one.
Surprisingly, Jim also now wanted to eat bibingka not because he’s craving for it (smile!) but because he simply liked the good taste. And take note, it was his first-time to try it and it worked with his very choosy taste buds.
Then I was able to have a short talk with the owner of this new thriving business named Merlinda Cabalida. She said they usually add yeast to help the rice cake grow as well as some coconut to make the taste yummy and just perfectly right.
The rest of the recipe she gave me was the usual way of cooking it. I don’t have to summarize it here since it’s actually a very easy process of preparing it.