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Special Bibingka with Salted Egg Butter Glaze

  • All Purpose Flour 220.0 g
  • Coconut Cream 220.0 ml
  • White Sugar 70.0 g
  • Rice Flour, regular powder 160.0 g
  • Water 125.0 ml
  • Egg, large 4.0 pc
  • Vegetable Oil 25.0 ml
  • ½ tsp Salt
  • Baking Powder 1.0 tsp
  • Instant Dry Yeast 1.0 tsp
  • Butter, unsalted 200.0 g
  • Grated Coconut, fresh
  • Muscovado Sugar
  • Cheese, cheddar
  • Banana Leaves
  1. Special Bibingka with Salted Egg Butter Glaze

    65 minutes
    1. In a bowl, mix well the all-purpose flour, rice flour, salt, baking powder and yeast.
    2. Grab another bowl to combine the coconut cream, sugar, water, eggs and vegetable oil until the mixture becomes emulsified.
    3. Pour the wet ingredients into the dry ingredients bowl and slowly whisk until it looks well incorporated.
    4. Cover the bowl and leave it to rest for 30 minutes.
    5. 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.
    6. 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.
    7. Next, spoon and spread the salted egg butter glaze on top of the bibingka. Bake for another 3 minutes or until golden and toasty.
    8. Serve with freshly grated coconut, grated cheddar cheese and muscovado sugar.
    9. For best results, cook this special bibingka with the Filipino traditional way by using charcoal to achieve a smoky toasty flavor.