EASY BIBINGKA

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

grated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened options are lower in sugar.

salted egg

🥗Healthier: boiled egg

💰Cheaper: hard-boiled egg

Hard-boiled eggs are more accessible and versatile.

Toast banana leaves over an open flame to make them pliable.

In a mixing bowl, combine all-purpose flour, rice flour, baking powder, salt, and white sugar.

Add canned coconut milk, melted butter, water, and eggs to the dry ingredients.

Mix the ingredients together with a wire whisk until there are no solid flour bits visible.

Prepare Ensaymada molds by lining them with the toasted banana leaves.

Divide the batter evenly among the prepared molds.

Place slices of salted egg on top of the batter in each mold.

Bake in a preheated oven at 450°F for approximately 20 to 25 minutes or until the top is golden brown.

Melt additional butter and mix in half a teaspoon of achuete powder to create a colored butter for brushing.

Brush the melted butter mixture on top of the baked Bibingka and add more cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens