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Thursday, January 20, 2011

Fruity Bibingka

Large bibinka (bebinca).Image via Wikipedia
By Juvy S. Iliwiliw


Filipinos love to eat. That maybe the reason why we eat five times in a day. We have our breakfast, merienda,lunch, merienda, and dinner, not to mention our midnight snacks. Every corner here in the Philippines is full of vendors selling just anything to eat. They are selling junk foods, peanuts, beverages, hotdog, chicharon baboy, breads, cakes, fruits, barbecue, banana cue and others. And there are also those that are selling classic Filipino dishes like balut and bibingka. The latter is so popular here in the Philippines but only few are selling them because it takes a  lot of effort in preparing all the ingredients and the process of baking seems too tricky.


Here's a Bibingka recipe that's hassle-free and so easy to do. I want you to become a Filipino one day by trying this unique and special twist of classic bibingka - with fruits.!

You will need:


2       packs bibingka cake mix (150 g each)
1       can Del Monte Fiesta Fruit Cocktail (439 g)
         drained (reserve syrup)
2       pc eggs
2       tbsp melter butter and margarine
1/4    cup grated Cheddar cheese (optional)
1       pc salted egg, sliced (optional)
         banana leaves

Here's how:


1. Preheat oven toaster. Pass banana leaf over flame until wilted. Line a 5" x 8" pan with two layers of banana leaves, allowing excess to overhang pan edges (or use individual tin pans).

2. In a bowl, combine cake mix with all of the coconut milk powder (included in the pack). Blend well. Add eggs, fruit cocktail syrup and butter. Beat until smooth. Fold in Del Monte Fiesta Fruit Cocktail.

3. Pour into prepared pan. Top with cheese and salted egg, if desired. Cover with aluminium foil.

4. Bake for 40 minutes if using rectangular pan, 15 to 20 minutes if using individual tin pans. Remove foil and bake for another 5 to 7 minutes (or bake in oven at 350 degrees F for 20 minutes).

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