Saturday, July 30, 2011

bibingka royal

  • 3 whole eggs (fresh)
  • 3/4 cups refined white sugar
  • 1-1/4 cups coconut cream
  • 2 cups glutinous rice flour
  • 4 tsp baking powder
  • 1 tbsp melted margarine
  • grated cheese

Cooking Procedure

  1. Put sugar in 1/2 of coconut cream, stir well till the sugar dissolved. Set aside
  2. In mixing bowl, combine and mix well rice flour and baking powder, then sift in strainer.
  3. Add the white sugar into the sifted flour mix. Combine well and pour slowly into the previously prepared coconut cream mixture (under step 1)
  4. Add slowly the remaining coconut cream while continuously beating the mixture.
  5. In another mixing bowl, beat the eggs well until light and thick. Add melted margarine. Mix well then pour in the previously prepared flour mix (under step 4)
  6. Lay banana leaves on 2 large round pans as lining (if banana leaves is unavailable, use tin foil or baking wax paper).
  7. Pour the mixed ingredients into pans, spreading thinly and evenly.
  8. Bake in preheated hot oven.
  9. When cooked, brush the top with butter while still hot (use margarine if butter is unavailable)
  10. Sprinkle with white sugar and grated cheese as toppings
  11. Slice like pizza and serve with siding of grated coconut (optional - to be spread on top immediately before eating)

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Author of Philippine Food, Cooking, and Dining Dictionary. A lexicographer since the age of 14.  Filipino Linguist. Blogger with 11 blog sites. Researcher of food culture, pop culture, places, structures, transportations, churches and whatever interest him about the Philippines. Visual artist. Photographer. Traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints. 

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