Nothing says “I love Mandaue” more than taking a bite of a freshly baked bibingka from one of the vendors along the highway. The signature delicacy has become one of the things that Mandauehanons easily brag about and sure enough, the soft spongy texture and its flavor never fail to disappoint every single time.
Whether you’re the kind of person who wants to start the day with a pop of sugar or someone who just wants to take a break in the middle of the afternoon, then this one is for you.
The open secret? Rice flour and tuba (coconut vinegar).
The preparation is just as important as its ingredients. What makes the dish even more special is that it has been baked in the same traditional way by placing the raw mixture inside a mold that is then placed inside a clay oven with heated charcoal placed above and beneath the oven to ensure that every inch brings the same vibe that takes us directly home.
Disclaimer: The photo is taken from Mayol’s Special Bibingka’s Facebook Page.