BIBINGKA CUPCAKE DE LECHE
This recipe is the modernized and alternative way of cooking the bibingka. I've added some twist on it to be more delectable
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Ingredients
- Banana Leaf
BATTER
- 1 1/2 cup All Purpose flour
- 1 cup Rice Flour
- 2 tbsp Baking Powder
- 1/2 cup White Sugar
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
- 1 cup Water
- 1 cup Coconut Milk
- 1/2 cup Milk
- 3 pcs Eggs
TOPPINGS
- Salted Egg
- Grated Cheese
BASTING
- 1/2 cup Melted Butter
- 1 tsp Annato/Atsuete Powder
Instructions
- Prepare the banana leaf by washing it first then dry it up or wipe it with paper towels
- Banana leaf can be heated up as well over fire for it to be more flexible and easily to put in a molder without tearing it
- Cut the midpart of the leaf
- In a large bowl, sift the AF flour, rice flour and baking powder
- then mix the rest of batter ingredients and don't overmix
- Cut the banana leaf with the same height of your cupcake cups or molder
- Place the banana leaf in the cupcake cups or molder
- Scoop the batter and fill the cups till half full
- For caramel like taste, scoop or pipe 1 tsp of caramel or yema sauce in the batter.
- Place the sliced salted egg on top. If you don't want the egg to sink, put it when the bibingka is halfway cooked
- Bake for 15-20mins @180C. On 15minute mark, check it with toothpick if it is still raw inside.
- For the basting, mix the atsuete powder with the melted butter
- Once cooked, top it with grated cheese and baste it with the atsuete butter
- Bake it once more for another 3 mins. or until the cheese is melted
- If you want to achieve the dripping yema inside, pipe it with more caramel sauce inside
- SERVE, SHARE and ENJOY!