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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a large bowl, beat together 2 eggs and 3/4 cup sugar until light and fluffy.
Watch out
Beat eggs and sugar thoroughly until light and fluffy, otherwise the batter will lack volume.
Then add 1 and half cup coconut milk and 3 tbsp melted butter then mix until smooth.
Watch out
Mix the coconut milk and melted butter completely, otherwise the batter texture will be uneven.
Sift together 1 and a half cup glutinous rice flour, 1/2 cup rice flour, 1 and a half tbsp baking powder and 1/4 tsp salt.
Watch out
Sift the dry ingredients carefully to prevent powder clumps.
Mix until no lumps visible, resulting in a smooth batter.
Watch out
Mix until completely smooth with no lumps visible, otherwise the bibingka texture will be ruined.
In prepared molds with banana leaves, pour in the bibingka batter evenly.
Watch out
Pour batter evenly into molds so that all pieces bake uniformly.
Top with grated Cheddar cheese and salted eggs.
Watch out
Distribute cheese and salted eggs evenly across each mold.
Use oven mitts when handling hot baking trays to avoid serious burns.
Bake at 190°C for 20-25 minutes until golden brown.
local_fire_department190°C for 20-25 minutesWatch out
Bake at 190°C for 20-25 minutes until golden brown, otherwise they may be undercooked inside.
Spread some butter on top while it is hot, and add grated cheese as much as you want.
Watch out
Spread butter immediately while hot so it melts smoothly into the bibingka surface.
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