AuthorBiteSized
DifficultyBeginner

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Yields8 Servings
Prep Time5 hrsTotal Time5 hrs
Bibingka








Topping





Make batter
1

In a bowl, combine cornstarch, sugar, glutinous rice flour, jelly powder/gulaman powder/gelatin powder, coconut cream, cream, and melted butter. whisk until a smooth, heavy batter without lumps forms.

Strain
2

 Strain mixture into a pan.

Cook
3

Cook over medium heat, stirring continuously until it starts to thicken.

Chill until firm
4

Place in rectangle mold. Refrigerate for 4 hours.

Make sauce
5

In a pan, combine coconut cream, cheese, and salted egg yolks over medium heat until smooth and well combined. Add sugar and reduce to a thin syrupy consistency. Set aside.

Ingredients

Bibingka








Topping





Directions

Make batter
1

In a bowl, combine cornstarch, sugar, glutinous rice flour, jelly powder/gulaman powder/gelatin powder, coconut cream, cream, and melted butter. whisk until a smooth, heavy batter without lumps forms.

Strain
2

 Strain mixture into a pan.

Cook
3

Cook over medium heat, stirring continuously until it starts to thicken.

Chill until firm
4

Place in rectangle mold. Refrigerate for 4 hours.

Make sauce
5

In a pan, combine coconut cream, cheese, and salted egg yolks over medium heat until smooth and well combined. Add sugar and reduce to a thin syrupy consistency. Set aside.

Bibingka Pudding Cake

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