AuthorBiteSized
DifficultyBeginner
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Yields1 Serving
Total Time40 mins















Prepare banana leaves
1

Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.

Dry ingredients
2

In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.

Wet ingredients
3

In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.

Mix wet and dry
4

Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.

Queso de bola
5

Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.

Form banana leaf cups
6

Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strips.

Fill and bake
7

Pour batter into the prepared banana leaf cups, filling it up ¾ of the way. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.

Add toppings
8

Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.

Add butter and niyog
9

Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.

Ingredients
















Directions

Prepare banana leaves
1

Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.

Dry ingredients
2

In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.

Wet ingredients
3

In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.

Mix wet and dry
4

Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.

Queso de bola
5

Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.

Form banana leaf cups
6

Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strips.

Fill and bake
7

Pour batter into the prepared banana leaf cups, filling it up ¾ of the way. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.

Add toppings
8

Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.

Add butter and niyog
9

Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.

Quezo de Bola Bibingka Bites

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