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I can’t think of any reason why anyone would get sick of good old-fashioned bibingka, but if you’re looking for a different twist on this golden-brown Filipino rice cake, head over to C2 Restaurant at the Power Plant and try out their bibingka soufflé.

A souffle is a light, fluffy, egg-based pastry that’s particularly difficult to make, or so seasoned bakers say. The tricky part about making the right oven-baked soufflé is the way it rises from the cup. I did a little bit of research and apparently, the key to making a puffy soufflé is to fold the egg whites into the rest of the ingredients gently so the soufflé’s volume increases as it bakes - which is a lot easier said than done. I also know that bibingka is usually baked on a clay kiln and comes out flat like a pancake. How the pastry chef was able to combine a soufflé and bibingka into one dish, I have no clue. Also, is it a bibingka or is it a soufflé?

Whatever it is, the bibingka soufflé is a mouthwatering dessert made even richer with the addition of a cup of caramel onto the doughy part. It’s soft and has the texture of marshmallow but with the sweet, milky flavor of the rice cake. Try to savor every bite instead of eating it too quickly like I did, because you’re going to want more and they don’t come cheap.