Homemade Bibingka

• Produce

  • 1 Banana

• Refrigerated

  • 2 Egg, salted
  • 5 Eggs

• Condiments

  • 1 Margarine

• Baking & Spices

  • 2 tbsp Baking powder
  • 2 cups Rice flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 Sugar

• Nuts & Seeds

  • 1 Mature coconut

• Bread & Baked Goods

  • 3 Aluminum pie pans

• Dairy

  • 2 tbsp Butter

• Other

  • 1 (13.5 ounces can Gata (coconut milk
  • Cubed Kesong Puti or Keso de Bola

Found on recipenijuan.com

Ingredients

• 2 Cups Rice Flour
• 1 Cup Sugar
• 2 tablespoons Baking Powder
• ½ teaspoon salt
• 1 (13.5 ounces) can Gata (Coconut Milk)
• 2 tbsp. melted Butter
• 5 beaten Eggs
• 2 Salted Egg (Sliced lengthwise)
• Cubed Kesong Puti or Keso de Bola
• Softened Margarine
• Grated mature coconut
• Sugar to taste
• Banana leaves (optional)
• 3 Aluminum Pie Pans

Directions

• Rinse banana leaves under warm water and trim away thick edges.
• Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan).
• Quickly pass and heat leaves over stove flames for a few seconds or until just softened.
• Line pie pans with the leaves, making sure they are intact with no rips.
• In large bowl, combine rice flour, sugar, baking powder and salt.
• Whisk together until well dispersed.
• In another bowl, combine coconut milk and butter and stir until blended.
• Add to rice flour mixture and gently stir until batter is smooth.
• Add beaten eggs and stir until blended.
• Divide mixture and pour into the prepared pie pans.
• Arrange egg and cheese slices on top.
• Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean.
• If desired, place under the broiler for about 1 minute or until nicely charred.
• Remove from heat and spread margarine on top.
• Garnish with grated coconut and sprinkle with sugar to taste.