How to Make Special Bibingka na Galapong

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Photo Credits: wikimedia.org

INGREDIENTS

  • 2-3 tbsp. Butter, melted
  • 1 cup refined sugar
  • 3 medium eggs
  • 1 cup rice flour, sifted
  • 1 tbsp. Baking powder
  • A pinch of salt
  • ¼ cup fresh milk
  • 1 cup coconut milk

Toppings:

  • 2 pcs. salted eggs, sliced thinly
  • ½ cup grated cheese
  • ½ cup grated or desiccated coconut (optional)

You Need:

  • Muffin pan, (5oz. or 3oz.)
  • Pre-cut wilted banana leaves

INSTRUCTIONS

  1. First, you need to wilt the banana leaves using your stove top. Run the leaves slowly through low fire until you’re done.
  2. Cut wilted banana leaves into a circle, use a paper liner as a guide for an easy cutting. Line your muffin pan with your prepared wilted banana leaves and set aside.
  3. Preheat your oven to 375F and then, melt the butter quickly using the oven.
  4. Start measuring all ingredients needed for your Bibingka.
  5. In a large mixing bowl, combine melted butter and sugar and whisk well. Add the eggs, one at a time and whisk until smooth. Place a strainer on top of your mixing bowl and combine rice flour, baking powder, salt and sift together.
  6. Mix the batter until smooth and no lumps. Add the fresh milk and coconut milk and mix until well blended. Fill the lined muffin pan with bibingka batter about 2/3’s full. Bake it for 12-15 minutes.
  7. At this moment take out your bibingka from the oven so you can add your toppings. Add sliced, salted egg and a generous grated cheese on top.
  8. Bake again for another 15-18 minutes or until inserted toothpick comes out clean. Fire off, transfer in a rack to cool slightly and sprinkle some fresh grated coconut or desiccated coconut if desired.

Note: If you are using a 5 oz. muffin pan it can make 8 pieces of bibingka and a 3oz. muffin pan can make a dozen. The cooking time varies depending on the size of your bibingka, the smaller one bakes faster so keep an eye on it.

Credits to: pingdesserts.com