It has been about more than a year ever since I had a "Bibingka" and I just missed eating it with my friends and neighbor because my godmother used to bake it and sell it to the people in our neighborhood. Well I also miss my godmother, she left for United States when I was just about 12 years old when she left. She was taken there by some of her friends and those friends are now departed sadly.

![Large_bibinka.jpg](https://steemitimages.com/DQmdGUggu5xhyW7WcsECKa8MFSxzATSZaQiAyABouqTEhdu/Large_bibinka.jpg)
<center>__This is a "Bibingka" a rice delicacy__</center>

But she was left staying with a priest I think where she stays as a helper or something like that. Now she is old and I have no idea how she is being taking cared of or will be taken cared of one day because she is older than my mother and the fact the she has no relatives in the States gives me some kind of worry for her, maybe it is hard but will be harder for her if she goes back in here and make and sell rice cake "Bibingka."

Anyway, if I would be well again I will make a Bibingka myself. It is done by grinding glutinous rice and then mixing it with some coconut milk or milk, margarine, eggs, and leavening agents like baking powder. It is also made to have some salted eggs and cheese if it were made to get special then it is topped with some grated mature coconuts and it truly is delicious.

![Artocarpus_camansi_Blanco2.457.png](https://steemitimages.com/DQmawhJ7zc3U4BfweEGF2qsm8Dkrfxc2RxaT9VzU8eykTwR/Artocarpus_camansi_Blanco2.457.png)
<center>__A "Camansi" cousin of the Jackfruit, its mature seeds when cooked is similar to the taste of Chetnuts, yummy__</center>

Mine today will have some salted eggs so I am excited about it already. My godmother used to make some free tea with her bibingka and it is made with boiling some mature leaves of a "Camansi" tree which is similar to a jackfruit but its fruit doesn't go sweet but the mature seeds when boiled are like Chestnuts, delicious actually but nt as sweet as chestnuts. 

![chestnut-1710430_960_720.jpg](https://steemitimages.com/DQmeo9UK9YuMzP8kTVuzzDjnXzVEca2TDcJXvqgFNSjJzyX/chestnut-1710430_960_720.jpg)
<center>__Some Chestnuts__</center>

Talking about chestnuts, these delicious seeds are only sold in the market here during nearing Christmas periods. So I am being excited about the emergence of these kinds of foods as they pop-out only once in a while and are just seasonal. But I am only having some trouble eating that is why I will be having some bibingka for breakfast.

Truly yummy, I could already taste the flavor of the banana leaf that envelops the bibingka while it was baking. The melting margarine over it just makes it creamier. The grated coconut you eat in every bite makes it sumptuous. The salted egg which is usually mixed inside the bibingka batter makes it even more palatable with salty and sweetness combines with creaminess and it all just makes a good eating experience for the person who eats it and that will be me soon today.

## This is what I had this morning
<center>https://i.imgur.com/dBNxqMt.jpg</center>
This one is quite dry, not what I expect that my godmother used tto make which is heavy and full of eggs and salted eggs. This one seems to be made from flour instead of rice flour and it is not delicious as I had been expecting. I would grade this one as 3 out of 10.

Image credits: Pixabay
"Bibingka" Photo credits to Kguirnela - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=3870200
"Camansi" Photo credits to Francisco Manuel Blanco (O.S.A.) - Flora de Filipinas [...] Gran edicion [...] [Atlas II].[1], Public Domain, https://commons.wikimedia.org/w/index.php?curid=6605454