Ingredients
- Glutinous rice flour 200g
- SpinneysFOOD All-Purpose Flour 115g
- SpinneysFOOD Fine Grain White Sugar 100g
- Baking powder 1 tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Coconut milk 400ml
- SpinneysFOOD Organic Free-Range Eggs 3
- SpinneysFOOD Salted Butter 30g
- Banana leaves 2-3
- Banana 1
Nutrition (Per serving)
- Calories 251
- Fat 11.7g
- Saturates 8.9g
- Protein 4.5g
- Carbs 33.8g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Bibingka muffins
Asian 20 Mins Prep · 40 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin.
- In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder and salt. Mix well.
- In a separate mixing bowl, whisk together the coconut milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Cut the banana leaves into circles slightly larger than the size of the holes of a muffin tin. If using fresh banana leaves, toast them over a flame to soften.
- Line each muffin tin with a piece of banana leaf, making sure it covers the bottom and sides of the container. Overlap the edges of the banana leaf to form a cup shape.
- Pour the batter into the banana leaf cups, filling each to approx. 2⁄3 full.
- Thinly slice the banana. Top each muffin with a banana slice.
- Bake the bibingka in the oven for 30 minutes or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
- Remove the bibingka from the oven and allow them to cool slightly before serving.