Royal Bibingka
Back home in the Philippines, our family tradition during Christmas season was to attend the Simbang Gabi. It is a 9 day devotional dawn mass leading to Christmas eve that starts at 5:00 a.m. in the morning.
My siblings and I are always distracted by the smell of bibingka and puto bumbong. We often buy this after mass to eat for breakfast. Bibingka is often cooked with glutinous rice and lined with banana leaf in a clay pot.
Royal Bibingka
spongy cake with coconut
3 eggs
½ cup granulated sugar
2 cups all purpose flour
4 tsp baking powder
1¼ cup coconut milk
½ cup grated cheese
1 tbsp confectioner sugar or granulated sugar
1 salted egg sliced thinly (optional)
banana leaves placed at the bottom of the pan
Preheat oven at 350°. Line a 9 inch pan with banana leaves. Sift flour and baking powder. Set aside.
Beat eggs until light and creamy. Add sugar gradually until incorporated.
Mix together with coconut milk. Then add the flour and baking powder.
Pour the batter in 9 inch round pan. Bake for 15 minutes.
Brush with butter and add the salted egg. Return to the oven and bake for another 15 minutes or until golden.
Brush with butter again and sprinkle with sugar and cheese.