This delicacy treats is so delicious. Bingka is the Filipino rice cake; bingka dawa is the Asturian version of bingka in Cebu Province. In very old times, the local farmers came up with the idea to make the traditional bingka more appetizing, delicious, and with a unique texture. They added dawa, or millet, to the traditional bingka ingredients. That is the short story of how the Bingka Dawa was born, as far as I know.
Since I’m a fanatic for bingka dawa because of the taste and texture, I decided to copycat the recipe. Luckily, I got a good result; it tasted quite similar to my favorite bingka daw in Asturias, Cebu, Philippines. The original bingka dawa from Asturias, Cebu, is cooked with charcoal and coconut husk. Maybe many Filipinos aren't familiar with this recipe yet. Try this millet rice cake recipe, and I'm sure you and your entire family will enjoy and love the dish. Let us know what you think of the recipe. We'd love to hear from you; share your bingka version with us.
Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
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Bingka Dawa, or millet rice cake, is so delicious, and its origin is from the town of Asturias, Cebu, Philippines. Bingka is the Filipino rice cake; bingka dawa is the Asturian version of bingka in Cebu. In very old times, the local farmers came up with the idea to make the traditional bingka more appetizing, delicious, and with a unique texture. They added dawa, or millet, to the traditional bingka ingredients. That is the short story of how the Bingka Dawa was born, as far as I know. Since I’m a fanatic for bingka dawa because of the taste and texture, I decided to copycat the recipe. Luckily, I got a good result; it tasted quite similar to my favorite bingka daw in Asturias, Cebu, Philippines. The original bingka dawa from Asturias, Cebu, is cooked with charcoal and coconut husk. Maybe many Filipinos aren't familiar with this recipe yet. Try this recipe, and I'm sure you and your entire family will enjoy and love the dish. Let us know what you think of the recipe. We'd love to hear from you; share your bingka version with us.
Please feel free to browse our recipe archive for more recipes. Thank you for visiting us.
Wash the dawa or millet and drain the water well.
Pour in ¾ cup of water in a pot, turn on the heat, and bring the liquid to a boil. Add the dawa or millet.
Cook over medium-low heat. Stir continuously until the water evaporates and the dawa or millet gets soft. Turn the heat off and set aside the cooked millet.
In a large mixing bowl, combine the dry ingredients: rice flour, sugar, yeast, baking powder, and salt. Whisk until well combined.
Stir in the coconut milk, evaporated milk, and vegetable oil. Whisk until well combined.
Add the cooked dawa or millet and the grated coconut. Mix again until combined.
Cover the mixture with plastic cling wrap and allow it to rest for 1 hour.
Meanwhile, prepare the mold with banana leaves. Choose the mold of your choice; go bigger if desired.
After an hour, transfer the mixture into the prepared molds with banana leaves, and it is ready to bake.
Preheat the oven to 175°C and bake them for 30 minutes, or until the mixture is cooked through.
Once cooked, remove from the oven, then serve warm and enjoy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.