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Prepare the Bibingka Waffles

  • Instant Bibingka Mix, White King Brand 250.0 g
  • Salted Duck Egg, sliced 60.0 g
  • Unsalted Butter 15.0 g
  • Grated coconut, niyog 30.0 g

Cook the Sinigang Fried Chicken

Prepare the Coconut-Arnibal Glaze

  • Sugar - muscovado 120.0 g
  • Coconut Milk 300.0 ml
  • Pandan Leaf 10.0 g

Bibingka batter cooked in a waffle style. Topped with itlog na maalat and served with burnt sugar-coconut glaze and tangy sinigang fried chicken.



  1. Prepare the Bibingka Waffles

    20 minutes
    • Follow the package instructions on how to make bibingka batter.
    • Pour the bibingka batter onto a pre-heated, buttered waffle iron.
    • Garnish the batter with sliced salted duck egg. Cook the waffle.
    • Once cooked, spread some butter on the waffle.
    • Garnish the waffle with grated coconut.
  2. Cook the Sinigang Fried Chicken

    20 minutes
    • Season the chicken fillets with chicken powder.
    • Combine the flour, cornstarch, chicken powder, and baking powder in a bowl and mix well.
    • Pre-heat the oil for deep frying.
    • Coat the seasoned chicken in the flour mixture.
    • Deep fry the coated chicken until it is fully cooked and golden brown.
    • Once cooked, sprinkle some sinigang sa sampalok mix onto the fried chicken.
  3. Prepare the Coconut-Arnibal Glaze

    20 minutes
    • Combine the sugar, coconut milk, and pandan leaf in a saucepan.
    • Simmer the mixture until the flavors combine and the glaze thickens.
    • Once the glaze has thickened, remove the pandan leaf from the saucepan.
    • Serve the bibingka waffles with sinigang chicken and coconut brown sugar glaze.