Monthly Archives: February 2011

CREAMY BIBINGKA ESPESYAL

Ingredients

  • 1 cup thick galapong
  • 1/2 cup white sugar
  • 2 tsps. baking powder
  • 2 tbsps. melted butter
  • 4 tbsps. sugar (for topping)
  • 3 eggs
  • 1 cup coconut milk
  • 3 tbsps. grated cheese

To make galapong bigas:

  • Soak rice in equal amounts of water overnight or a minimum of 4 hours.
  • Grind the soaked rice. You may use a food processor or a meat grinder. Some wet markets sell galapong. Some also offer grinding services.
  • Let stand until the next day

Cooking Instruction:

  • In a mixing bowl, pour the galapong
  • Add the sugar
  • Add the baking powder, melted butter, the beaten eggs, and the coconut milk.
  • Mix well.
  • Pour batter into baking pan or molds lined with banana leaves.
  • Cover each baking dish with a galvanized iron sheet with live embers on it. You may also Bake this in a pre-heated hot oven (375 F) until golden brown)
  • When almost done, sprinkle a generous amount of grated cheese and sugar on top of each and then cover again. Continue baking until golden brown.
  • Brush top of bibingka with melted butter and serve hot with grated coconut.