We’re still talking about Christmas food brought to Timmins from around the world, as our weekly feature on local history.
Local historian Karen Bachmann ha chosen to focus on a treat from the Philippines.
“The piece is called a babingka and it’s eaten for breakfast after the Misa de Gallo, which is the midnight mass on Christmas Eve,” she says,” and it’s a doughy kind of rice flour cake incorporating coconut milk, butter and eggs.”
“And those luxurious versions come topped with melted cheese, salted duck eggs and a generous sprinking of grated coconut.”
It’s traditionally baked in banana leaves but turns out alright just baked in your oven.
We haven’t forgotten our Italian population. Next week, Bachmann tells us all about panettone.
