Special Bibingka Pancakes
Elevate your Christmas celebrations with Special Bibingka Pancakes. Soft, fluffy, and topped with salted egg and ham, they're the best breakfast to wake up to on a Yuletide morning. Plus, the batter works in the oven, too, for a classic bibingka treat!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups rice flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 2 cups coconut milk
- 2 eggs
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup oil
- 2 salted eggs, peeled and sliced
- 1/2 pound Mekeni Deli Premium Ham, sliced into thin strips
- butter or margarine
- shredded cheese
- grated coconut
Instructions
- 1
In a bowl, combine rice flour, all-purpose flour, sugar, coconut milk, eggs, baking powder, salt, and oil in a bowl. Whisk until smooth.
- 2
For bibingka pancakes
- 3
Over medium-low heat, lightly grease the pan with butter and pour ¼ cup of the batter.
- 4
When bubbles start to form, top with sliced salted duck egg and ham. Cook until bubbles pop and the edges dry, for about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
- 5
Remove from the pan and brush with margarine or butter. Sprinkle with brown sugar. Garnish with grated mature coconut and shredded cheese. Serve hot.
- 6
For oven-baked bibingka
- 7
Preheat oven to 375 F. Pass the banana leaves on low flame to soften and line the tin molds.
- 8
Pour batter into banana leaf-lined molds and bake in the oven for about 5 minutes or until it slightly sets. Remove from the oven and top with sliced salted duck egg and ham.
- 9
Continue to bake for another 10 to 15 minutes until lightly golden and a toothpick inserted in the center comes out clean.
- 10
Remove from the oven and brush with margarine or butter. Sprinkle with brown sugar. Garnish with grated mature coconut and shredded cheese. Serve hot.