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In Manila, the word “bibingka” is associated with Ferino’s Bibingka. It is even said that Ferino’s Bibingka is the best-known version of the rice cake in Metro Manila, next to Via Mare. I have not tasted Ferino’s Bibingka till yesterday when my husband and I dropped by Market! Market! at the Global City, Taguig City. He was craving for dessert and thought bibingka would assuage his sweet cravings.

The bibingka recipe was introduced in 1938 by Ferino Francisco, after whom it is named.

The galapong comes only from pure rice that was aged carefully before grinding. As I took a bite, I can see that the consistency of the bibingka’s texture was proof that no flour was added to the kakanin.

Ferino’s bibingka remain soft even when reheated. It can even be kept in the freezer for up to six months without losing much of its tasty goodness that has made it a hit for the past 50 years.

The bibingka we bought is 80 pesos and comes with grated coconut.