Warm greetings to all HIVERS around the world!!

Wishing you all a year filled with good health, happiness, hope, peace, love, and success!! As we all know, there are a lot of different traditions that are done on New Year’s Eve and New Year’s Day. But it's up to us whether to follow them or not.

My family is not a fan of following traditions because we believe it is up to us to fulfill all our dreams and endeavors in life. But still, we prepared sumptuous food to share. We also gave some dishes and desserts to a few of our close neighbors.

I requested my daughter @tegoshei to bake some "bibingka cupcakes". Bibingka or a kind of rice cake (because there are a lot of different kinds of rice cakes in the Philippines) is especially popular in the Visayas, specifically in Cebu. I'll show you how she prepared and baked it using an "Air Fryer".

BIBINGKA CUPCAKES

INGREDIENTS:

Dry Ingredients:
-3 cups glutinous rice flour
-1 cup rice flour
-3 tbsp baking powder
-A pinch of salt
Wet Ingredients:
-4 pcs eggs
-1 ½ cup sugar
-800mL coconut milk
-6 tbsp butter

_{Note: We usually use half of the ingredients above, but we doubled it to make more to share for the New Year!}

PROCEDURE and COOKING TIME:

Prepare the ingredients.
In a bowl, mix in all the dry ingredients. It could be in any order, but I did mine this way.

Glutinous rice flour

Rice flour

Baking powder

You can add ¼ tablespoon of salt, but in this case… just a pinch would suffice. Set them aside.


Next, prepare a bigger bowl or container and mix in the ingredients under the “wet ingredients list”.

Eggs

Sugar

Cononut milk

Melted butter

Mix them thoroughly until the eggs are beaten well. The next step is to slowly mix the dry ingredients into the bowl of wet ingredients. It’s just optional, but we used a sieve to smooth the texture of our rice cake. You can skip the sieving part, though.

Once they’re all mixed well, transfer some into your molder and air fry for 15 minutes at 160 degrees Celsius. Repeat until you finished all the mixture.

So, these are now the beautifully baked rose-designed bibingka cupcakes and some banana cupcakes too. It is an adjusted flavor than the normal bibingka and cupcakes that we can buy outside.

I loved it very much because the texture is very nice. It's fluffy, soft, and slightly sticky with some elasticity. You know, it's really not that normal bibingka but a combination of "tikoy” and cake.

_{We packed some for our close neighbors.}

And the flavor is just sweet enough that you can't stop eating with just a piece or two, three or more...hahaha It's truly that delicious!!

I hope you will try to bake and follow @tegoshei's recipe and you will surely love it. I'll just end my post here and thank you so much for dropping by to read. God bless us all and "All the best for 2025"!!