2-in-1 recipe: Bibingka de Pastillas
MANILA, Philippines — You love Bibingka. It simply is your ultimate Christmas kakanin of all time.
You like it classic — as in Bibingka with salted egg slices and cheese, served with butter, sugar and freshly grated coconut. You also like it loaded with Leche Flan strips, Halayang Ube and other delightful stuff, just like the way it is served these days.
Here’s another version, created by The Maya Kitchen, that combines Bibingka and Pastillas, a yummy take on two favorites.
Bibingka de Pastillas
INGREDIENTS:
For the pastillas:
1-1/4 cups Maya Original Fluffy n’ Tasty Hotcake Mix, lightly toasted
1-1/4 cups powdered milk
1 can condensed milk (300ml.)
1 tsp. melted butter
Sugar for coating, as needed
PROCEDURE:
1. In a bowl, combine the lightly toasted hotcake mix, powdered milk, condensed milk and butter. Beat until well mixed.
2. Form mixture into long, thin logs, about 5 inches in length, and roll in sugar. Set aside.
For the Bibingka:
1 pack Maya Oven Toaster Bibingka Mix 150g
1 egg
1/3 to 1/2cup water
1 tbsp. melted butter or margarine
Banana leaf
PROCEDURE:
1. Pass the banana leaf over medium flame until wilted and pliable. Cut into a circle big enough to line the bottom and sides of a 6.5-inch round Bibingka pan. Set aside.
2. In a bowl, combine the Bibingka mix and all the contents of the coconut milk powder in the sachet included in the box. Blend well. Add egg, water and melted butter. Beat with a wooden spoon until smooth.
3. Pour into the prepared pan.
4. Remove the oven toaster tray and place the pan directly on the oven rack. Bake in oven toaster for 7 to 8 minutes or until top is firm to the touch and lightly browned.
5. At this point, arrange the Pastillas strips on top then return to the oven toaster to cook for another 2 minutes or until golden brown.
6. Serve while still hot.
*Yields 4 servings.
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