- 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
- 2 pcs. salted eggs, sliced thinly
- ½ cup grated cheese
- ½ cup grated or desiccated coconut (optional)
- Muffin pan, (5oz. or 3oz.)
- Pre-cut wilted banana leaves
- First, you need to wilt the banana leaves using your stove top. Run the leaves slowly through low fire until you’re done. 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.
- Preheat your oven to 375F and then, melt the butter quickly using the oven.
Start measuring all ingredients needed for your Bibingka.
- 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.
- 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.
- 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.
- 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