Special Bibingka with Salted Egg Butter Glaze
Bibingka is a favorite Filipino Christmas dessert thanks to its golden color, moist chewy texture and grilled banana leaves smell. This easy kakanin recipe takes tradition up a notch with a velvety and savory salted egg glaze for the finishing touch!
Ingredients
Special Bibingka with Salted Egg Butter Glaze
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All Purpose Flour 220.0 g
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Coconut Cream 220.0 ml
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White Sugar 70.0 g
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Rice Flour, regular powder 160.0 g
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Water 125.0 ml
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Egg, large 4.0 pc
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Vegetable Oil 25.0 ml
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½ tsp Salt
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Baking Powder 1.0 tsp
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Instant Dry Yeast 1.0 tsp
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Butter, unsalted 200.0 g
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Grated Coconut, fresh
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Muscovado Sugar
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Cheese, cheddar
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Banana Leaves
Preparation
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Special Bibingka with Salted Egg Butter Glaze
65 minutes- In a bowl, mix well the all-purpose flour, rice flour, salt, baking powder and yeast.
- Grab another bowl to combine the coconut cream, sugar, water, eggs and vegetable oil until the mixture becomes emulsified.
- Pour the wet ingredients into the dry ingredients bowl and slowly whisk until it looks well incorporated.
- Cover the bowl and leave it to rest for 30 minutes.
- While waiting, create the salted egg butter glaze by melting the butter in a pan. Once it's ready, mix in the Knorr Salted Egg Powder until it's well dissolved.
- Line a clay mould or a cazuela with banana leaves and bake the bibingka mix in a 400F oven for 7 minutes. The baking time can vary depending on the diameter of the mould. The bibingka is ready once the top shows a slightly golden color.
- Next, spoon and spread the salted egg butter glaze on top of the bibingka. Bake for another 3 minutes or until golden and toasty.
- Serve with freshly grated coconut, grated cheddar cheese and muscovado sugar.
- For best results, cook this special bibingka with the Filipino traditional way by using charcoal to achieve a smoky toasty flavor.
