Bibingka
This recipe is especially close to my heart because my dad would make it every year for the holidays. I’m sharing this special recipe with you so you can enjoy it with your family this holiday season!
- Prep: 15 minutes
- Cooking: 15 minutes
Ingredients
- 1 box of bibingka mix
- 1/2 cup (125 ml) white sugar
- 1/3 cup (80 ml) melted Canadian butter
- 1 can of coconut milk
- 1/4 cup (60 ml) Canadian milk
- 3 medium sized eggs
- frozen banana leaves, thawed and wiped dry
- For toppings:
- 1 salted egg, sliced into strips or in quarters
- 1/2 cup (125 ml) grated Canadian cheddar cheese
- 1/4 cup (60 ml) shredded/grated coconut
Make it with Canadian Dairy
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Preparation
Preheat the oven to 450 F
Rinse banana leaves with water and pat dry. Run each banana leaf quickly over the stove to make them pliable for insertion to the pans.
Cut circles from the banana leaves for lining the pans. It should be double the size in diameter of the pans/molds or enough to cover the bottom and sides with a bit of excess as they tend to shrink when heated.
Line the pans/molds with banana leaves and brush them with Canadian butter.
Beat eggs until frothy and add Bibingka mix.
Combine sugar, Canadian butter, Canadian milk and coconut milk.
Divide the mixture into the pans/molds. Be sure not to fill more than half of each pan/mold with the mixture as it will rise while baking. Add 2-3 slices of salted egg on each.
Bake for 12 minutes. Remove the sheet from the oven.
Once done, remove from the oven and brush each Bibingka with Canadian butter. Then top them with grated Canadian Cheddar cheese and shredded/grated coconut.
Serve while warm!
Tips
Depending on your preferred cake size, this recipe can make:
- 2 - 8" round pans
- 12 cupcakes
- 1- 8" round pan AND 6 cupcakes
