AuthorBiteSizedSavor the comforting essence of bibingka, enriched with a decadent cascade of coco jam—a delightful fusion embracing tradition and tropical sweetness.
In a saucepan, combine ¼ cup melted butter, coconut milk, and 1/3 cup grated queso de bola. Stir until cheese is melted, then set aside to cool.
In a large bowl, combine rice flour, sugar, baking powder, and salt. Add cooled butter-milk-cheese mixture and with an electric mixer, combine well into a smooth batter. Add eggs and continue mixing until well incorporated.
Over an open flame, carefully heat the banana leaves to soften them and release natural oils. Set aside. Cut banana leaves to fit mold. Pour mixture into mold until ¾ full. In a preheated oven, bake bibingka for 20 minutes at 180°C, then lower the heat to 150°C and continue baking for another 10 minutes.
Place a tablespoon of butter over the hot bibingka and let it melt, then top with coco jam and 2 tablespoons of queso de bola.
Ingredients
Directions
In a saucepan, combine ¼ cup melted butter, coconut milk, and 1/3 cup grated queso de bola. Stir until cheese is melted, then set aside to cool.
In a large bowl, combine rice flour, sugar, baking powder, and salt. Add cooled butter-milk-cheese mixture and with an electric mixer, combine well into a smooth batter. Add eggs and continue mixing until well incorporated.
Over an open flame, carefully heat the banana leaves to soften them and release natural oils. Set aside. Cut banana leaves to fit mold. Pour mixture into mold until ¾ full. In a preheated oven, bake bibingka for 20 minutes at 180°C, then lower the heat to 150°C and continue baking for another 10 minutes.
Place a tablespoon of butter over the hot bibingka and let it melt, then top with coco jam and 2 tablespoons of queso de bola.
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