Special Bibingka with Salted Egg Butter Glaze

Name: Special Bibingka with Salted Egg Butter Glaze
Yield: 4
Ingredients: 220.0g All Purpose Flour; 220.0ml Coconut Cream; 70.0g White Sugar; 160.0g Rice Flour, regular powder; 125.0ml Water; 4.0pc Egg, large; 25.0ml Vegetable Oil; 0.0 ½ Tsp Salt; 1.0tsp Baking Powder; 1.0tsp Instant Dry Yeast; 200.0g Butter, unsalted; 140.0g Knorr Salted Egg Powder 800g; 0.0 Grated Coconut, Fresh; 0.0 Muscovado Sugar; 0.0 Cheese, Cheddar; 0.0 Banana Leaves

Special Bibingka with Salted Egg Butter Glaze – - Recipe

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!

...

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
Knorr Salted Egg Powder 800g 140.0 g
Knorr Salted Egg Powder 800g
Buy now

x

Go to this product on one of these webshops

shopufs.com

See more
Grated Coconut, Fresh
Muscovado Sugar
Cheese, Cheddar
Banana Leaves

Filipino

Dessert

...

Preparation

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.