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Ingredients
- 2 1/2 c. Bisquick mix
- 1 1/2 c. white sugar, plus additional for sprinkling
- 3 tsp baking pwdr
- 5 x Large eggs
- 2 c. evaporated or possibly fresh lowfat milk
- 1 x bar (8 ounce) cream cheese or possibly butter, cut into chunks Desiccated (grated) coconut
Directions
- Preheat oven to 300 F. In a large bowl, combine Bisquick mix, sugar, and baking pwdr. Stir in Large eggs and lowfat milk. Blend well. Pour into 2 9-inch plates (or possibly a regular cake pan will do) lined with wax paper and bake for 10-12 min. Remove from oven and dot with chunks of cream cheese or possibly pats of butter. Increase oven heat to 350 F. Return pans to oven and continue baking for another 20-30 min or possibly till golden. Sprinkle with desiccated coconut and sugar before serving.
- Bibingka is a rice cake from the Philippines. It's a bit like a pancake, but much puffier and more tasty.
- In the Philippines, it's baked in banana leaves on top of a clay pot. The banana leaves impart a heady and delicious aroma to the bibingka.
- Traditional bibingka calls for "galapong," a kind of grnd rice paste which is not widely available.
- This recipe makes use of Bisquick and closely approximates the taste of real bibingka.
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Reviews
July 5, 2014
This is an excellent recipe with great resemblance in taste to the Real Bibingka.I've cooked/tasted this recipe!
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