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Christmas in the Philippines won?t be the same without a special serving of our well-loved Bibingka! Make one at home with the help of this easy recipe.
- 2 cups rice flour
- 1 cup sugar
- 2 tbsps baking powder
- 1/2 tsp salt
- 1 can (13.5 ounces) coconut milk
- 2 tbsps butter, melted
- 5 eggs, beaten
- banana leaves
- 2 aluminum pie pans
- For the Toppings :
- 2 salted eggs, sliced and peeled lengthwise
- 2 ounces cream cheese, sliced thinly (you can replace this with kesong puti or keso de bola)
- margarine, softened
- grated mature coconut (niyog)
- sugar to taste
Wash banana leaves with warm water and trim the thick edges. Cut them into a large round shape. Size should be enough to cover the bottom and sides of the pan. Heat the leaves over stove flames until softened. Make sure not to overheat the leaves.
Place the leave in the pie pans. Make sure they are intact.
Using a large bowl, combine rice flour, sugar, baking powder, and salt. Whisk thoroughly.
Using a different bowl, mix coconut milk and butter. Stir until well blended.
Mix them with the rice flour mixture. Stir thoroughly until batter is smooth. Add beaten eggs. Stir until well blended.
Pour the mixture into the pie pans. Place the eggs and cheese cuts on top. Bake them in the oven (350 F) for 20 to 25 minutes and wait until golden. To test, insert a toothpick. If it comes out clean, then they’re good to go.
Take them out from the oven. Sprinkle them with grated coconut and sugar to taste.
- Best when served hot.
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