July 28, 2021
Bibingka French Toast

Time needed: 45 minutes.

Makes: 4 servings

8 pieces thick-sliced bread
Butter, for frying
Grated salted egg whites
1 cup grated keso de bola
1 cup grated quick melt cheese

French toast mixture:
1 cup rice flour
1½ cups coconut cream
2 pieces   large eggs
1 teaspoon baking powder
¼ cup sugar
¼ cup butter, melted

Salted egg sauce:
6 pieces salted egg yolks
¼ cup milk powder
¼ cup condensed milk
⅓ cup butter, softened
⅓ coconut cream


  1. Make the sauce

    In a pan, combined salted egg yolks, condensed milk, and butter and whisk until smooth. Add powdered milk and coconut cream then cook while continuously stirring until slightly thickened and smooth. Set aside.

  2. Make filling

    In a bowl, combine the grated salted egg whites, keso de bola, and quick melt cheese. Set aside.

  3. Prepare rice flour

    In a pan over medium heat, toast the rice flour while continuously stirring for about 5 – 10 minutes, or until the flour has turned a light blond color.

  4. Make french toast mixture

     In a bowl, place the toasted rice flour, coconut cream, eggs, baking powder, sugar, and melted butter. Mix together until a smooth and slightly thick batter.

  5. Make french toast

    Soak and coat each bread slice in the batter and immediately transfer to a pan with butter over medium heat. Cook each side for about 3-4 minutes each side or until golden on both sides.

  6. Fill

    Place a layer of the keso de bola filling on top of the french toast slice and top with another cooked french toast slice. Cook over low heat until the cheese is slightly melted.

  7. Serve

    Transfer to plate and drizzle with salted egg sauce.