Tiffany Haney
Bibingka is a Filipino coconut rice cake that is traditionally cooked in a clay pot. The clay pot used for cooking bibingka is called a palayok, which is a Filipino clay pot made for cooking traditional Filipino stews and soups. It is known for its durability and even distribution of heat. When choosing a clay pot to make bibingka, it is important to look for one without any cracks or holes on the bottom and to avoid washing it with soap, as the clay will absorb the detergent. Seasoning the clay pot before use is also crucial to ensure that it does not leak and to impart a unique flavour to the dish.
| Characteristics | Values |
|---|---|
| Clay pot type | Palayok |
| Clay pot description | A traditional Filipino clay pot, also known as banga or tayab in Ilocano and kolun in Bisaya |
| Clay pot uses | Cooking and storing food items such as alcohol, vinegar, salt, rice, and water |
| Clay pot features | Made of unglazed earthenware, porous, durable, and distributes heat evenly |
| Bibingka ingredients | Rice flour, coconut milk, salted duck eggs, margarine, cheese, and grated coconut |
| Bibingka cooking method | Cooked in a clay pot lined with banana leaves over charcoal heat |
| Bibingka cooking tips | Soak the clay pot in water, boil water in the pot, wipe it with oil, and avoid washing it with soap |
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What You'll Learn
Choosing a clay pot
Clay pots, known as palayoks, are traditionally used to cook bibingka, a type of Filipino rice cake. They are normally made of unglazed earthenware, which is porous, allowing for a smoother, more even boil as some steam and moisture can escape. Clay is naturally porous, allowing it to absorb flavour over time and giving dishes a subtle earthy flavour and aroma. Clay pots are also great at insulation and retaining high amounts of heat, making them perfect for cooking stews and soups.
When choosing a clay pot, it is important to select one that is durable and has an even distribution of heat. Look for a pot that does not have any cracks or holes on the bottom, as these can affect the cooking process and the flavour of your dish. To test if a pot has any cracks, gently knock on the bottom – a cracked pot will produce a higher pitch sound compared to an uncracked pot, which will create a deeper, lower pitch.
It is also important to consider the size of the clay pot. If you plan on cooking large batches of food, choose a larger pot. For smaller meals or single servings, a smaller pot may be more suitable. Additionally, ensure that the clay pot has a flat bottom if you intend to use it on an electric stove.
When caring for your clay pot, it is recommended to avoid washing it with soap, as the clay can absorb the detergent. Instead, wash it with water and salt. Proper seasoning of the clay pot is also crucial to prevent it from leaking and to enhance its durability. This can be done by boiling water in the pot and then wiping it with oil.
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Seasoning the clay pot
Seasoning a clay pot is essential before using it for the first time, as it can prevent the pot from cracking during cooking. Here is a step-by-step guide to seasoning your clay pot:
Step 1: Soaking and Washing
Start by filling a large vessel, bucket, or sink with plain water. Avoid using hot water. Completely submerge the clay pot and its lid in the water and let it soak for at least 18-20 hours or until it stops absorbing water. This process helps remove any remaining clay residue from the pot. After soaking, thoroughly wash the pot with water, avoiding the use of soap or harsh cleaning agents. You can sprinkle baking soda or use an eco-detergent instead. Rinse the pot well and wipe it dry.
Step 2: Boiling Water
Fill the clay pot about a quarter full with water. Place the pot on the stove and heat up the water. After a few minutes of boiling, turn off the heat. This step helps open up the pores of the clay and prepares the pot for further seasoning.
Step 3: Oil Seasoning (Optional)
Some people recommend seasoning the pot with oil to prevent dryness and enhance the non-stick properties. You can use cooking oils like coconut oil, mustard oil, or any other edible oil. Apply a thin layer of oil with your hand on the inside walls of the pot, avoiding the bottom. This step is optional and depends on personal preference.
Step 4: Initial Cooking
For the initial cooking process, it is recommended to cook water-based recipes like rice, grains, soup, or lentils 3 to 5 times consecutively. Always start with low heat and gradually increase it. Cooking these water-based dishes will help seal the pot and prepare it for future use.
Additional Tips:
- Never put an empty clay pot directly on the stove or gas burner. Always add something like oil, vegetables, rice, or water before turning on the heat.
- Avoid using soap or harsh cleaning agents to clean the pot, as the clay can absorb these substances. Instead, use hot water and a gentle, non-abrasive cleaning pad or sponge to scrub away any stuck-on food.
- If you notice a strange smell or taste in your clay pot, try boiling water daily for about a week to get rid of any unwanted odours or flavours.
By following these steps and tips, you can properly season your clay pot, making it ready for cooking delicious dishes like bibingka or any other recipe of your choice.
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Preparing the bibingka batter
Bibingka is a Filipino rice cake that is traditionally cooked in a clay pot lined with banana leaves and heated by charcoal. It is a soft, lightly charred cake with a pleasant banana leaf smell. The batter is made from rice flour and coconut milk.
To prepare the bibingka batter, start by gathering your ingredients: rice flour, glutinous rice flour, sugar, baking powder, salt, and coconut milk. You will also need banana leaves and a clay pot, as well as a heat source such as an oven or charcoal. If you don't have access to a clay pot, you can use a muffin pan or cast-iron skillet, but the traditional method uses a clay pot for a unique flavour.
In a large mixing bowl, combine the dry ingredients: rice flour, glutinous rice flour, sugar, baking powder, and salt. Mix these ingredients until they are well combined and uniform in colour. You can use a whisk or a spatula to mix, ensuring there are no lumps in the mixture.
Next, add the coconut milk to the dry ingredients. Pour the coconut milk gradually while stirring continuously until a smooth batter forms. You can adjust the consistency of the batter by adding more coconut milk or coconut milk as needed. The batter should be pourable but not too thin.
Once the batter is ready, you can prepare your clay pot or chosen moulds. Line your clay pot or moulds with banana leaves, ensuring the leaves cover the bottom and sides. This lining adds a unique flavour to the bibingka and prevents it from burning. Pour the batter into the prepared clay pot or moulds, filling them up to three-quarters full.
At this point, you can add any desired toppings to your bibingka. Traditionally, salted duck eggs are added on top of the batter, but you can also experiment with other toppings such as margarine, grated cheese, or grated coconut. If you're using salted duck eggs, place 4 to 6 slices on top of the batter before baking.
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Cooking the bibingka
Once the clay pot is seasoned, it is ready for cooking. Bibingka is traditionally made with rice flour and coconut milk, creating a soft and lightly charred cake. The clay pot is lined with banana leaves, which impart a unique flavour and a pleasant aroma. The batter is then poured into the moulds, filling them up to three-quarters full. To achieve the characteristic charring associated with clay pot cooking, the bibingka is broiled for about 1 to 2 minutes after it has set.
For baking, the clay pot is placed over charcoal heat on the bottom and top, following the traditional method. Alternatively, it can be baked in a preheated oven at 190 degrees Celsius for 15 minutes. To prevent burning, the top of the clay pot can be covered with a banana leaf during grilling, and it is cooked for an additional 15 minutes or until done.
The bibingka is then removed from the oven and brushed with margarine. It is typically topped with salted duck eggs, cheese, and grated coconut. This delicious treat is often enjoyed during Christmas and is a popular snack or breakfast option.
Additionally, it is worth noting that clay pots have certain benefits for cooking. Clay is naturally porous, allowing for flavour absorption and a subtle earthy flavour in dishes. Clay pots also excel in insulation and heat retention, making them ideal for slow cooking stews and soups.
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Cleaning and maintaining the clay pot
Clay pots are porous, so it is important to avoid using soap or detergent when cleaning them as these products will soak into the pores and leach into your food the next time you use the pot. Instead, use scalding hot water and a stiff brush to clean the pot. Baking soda or salt may be used as a cleanser with a scrub sponge. For stubborn stains, use a very coarse unsoaped stainless steel pad, or let the cooker soak overnight in water with one to four tablespoons of baking soda. A baking soda soak will also help remove odours.
If your clay pot is unglazed, you need to soak and season it before use. Soak the clay pot in water for at least 15 minutes and up to two hours to bring moisture to the porous inner surface, allowing the food to steam while cooking so it doesn't dry out. Seasoning the pot will strengthen the surface and prevent cracking, making it more durable. After soaking, dry the pot, rub the interior with a clove of garlic, and then coat the inside with vegetable or olive oil. Then fill it 3/4 of the way with water and heat at a low temperature for two to three hours. Before each use, soak the pot in cold water for 15 minutes.
Some clay pots, such as tagines, require different care. To clean a tagine, submerge the pot and lid in water overnight. Wipe it dry, and rub the interior with a thin layer of neutral oil. Place the lid and base separately on a rack in a cold oven, and heat to 325°F. Bake for two hours, then turn off the oven and let it cool completely for at least four hours without opening the door. Let the pot cool before washing.
To avoid thermal shock and accidental breakage, use wooden utensils to stir food and avoid tapping spoons on the sides of the pot or dragging it across burners. Place hot pots on a double layer of kitchen linens instead of directly on cold countertops. Clay pots should also not be placed directly on electric burners as this may cause thermal shock.
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Frequently asked questions
A clay pot is called a palayok in the Philippines. It is a traditional Filipino clay pot, also known as banga or tayab in Ilocano and kolun in Bisaya.
When buying a clay pot, look for ones that do not have any cracks or holes on the bottom. A good way to check for cracks is to knock on the bottom of the pot—a cracked pot will produce a higher pitch sound.
Before using your clay pot for cooking, it is important to season it. Start by boiling water in the pot. You can then wipe it with oil or leave it to soak overnight. Do not wash the pot with soap, as the clay will absorb the detergent; instead, wash it with water and salt.
Clay pots are known for their durability and even distribution of heat, making them perfect for simmering dishes over a low, steady flame. Clay is also naturally porous, allowing it to absorb flavour over time and imparting a subtle earthy flavour and aroma to dishes.
Clay pots are traditionally used for cooking Filipino stews and soups. They are also commonly used for cooking bibingka, a type of Filipino rice cake made with rice flour and coconut milk.
