Event Geek

Known as the source of the best bibingka in the country, Mandaue City is also the home of many ingenious bakers who have taken delicacy and given it a delicious twist. But one thing stays the same - all Mandaue bibingka are cooked in the classic "inurno" style.

Some make it with grated keso de bola on top, others with a later of salted egg, and still others with a generous heaping of grated coconut and muscovado sugar. The batter is made of rice flour, coconut milk, yeast, and sugar. The micture is then baked to perfection in a terra cotta container. Red-hot coals placed above and below heat the batter through until it is fluffy, moist, and delicious, with a dark brown crust on top. It is this unique method of cooking, and the smoke from the coals, that gives bibingka its distinctive flavor.

Last November 18, 2011, SM Hypermarket kicked off the holidays in Cebu by holding a festival for bibingka makers and lovers of the treat. Its Supersized competition paid tribute to the many variants of the basic recipe and challenged chefs from all over to create the tastiest bibingka, and to serve up as many plates of it as they can.

At the end of the day, two groups were declared as winners. The best Tasting and Most Number of Plates Served Category winners each received P25,000 worth of SM gift certificates and a plaque of recognition from SM Hypermarket.

Alang-Alang group won the Best Tasting Bibingka with a staggering rate of 93.33%. The Largest Bibingka Serving was given to Mandauehanon group for serving a total of 391 pieces of bibingka.