Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 4 tsps. baking powder
- 1-3/4 cups coconut milk
- Banana leaves wilted
- Muscovado sugar
- Grated fresh coconut
- Salted eggs
Instructions
- Beat eggs until light and creamy.
- Add sugar gradually, beating well after each addition.
- Sift flour and baking powder together.
- Beat dry ingredients alternately with coconut milk.
- Pour batter into two 9″ -layer cake pans that have been greased and lined with wilted banana leaves.
- Bake at 350ºF for 30 minutes.
- Brush with margarine while baking.
- When done, brush again with margarine and sprinkle with muscovado.
- Serve with salted egg slices and grated fresh coconut.
- Note: To make the buko pandan and chocolate bibingka. Add the buko and the pandan essence;and chocolate (shavings or powder) to the batter and mix thoroughly before baking.
2 Responses to “Bibingka”
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Do you have a better Bibingka recipe?
November 27th, 2009 at 3:00 am
[...] Bibingka Puddings are big in the Philippines. Bibingka, a popular dessert of pudding is made of ground rice, sugar and coconut milk. This pudding is baked in a clay oven and topped with fresh, salted duck eggs. [...]
December 1st, 2009 at 12:24 am
[...] Bibingka A rice cake that may have toppings of native white cheese and sliced salted duck eggs served with butter and grated coconut and sometimes sugar. Bibingka is enjoyed for breakfast on any occasion, but it is especially associated with Philippine Christmas. [...]