This is a recipe for Bibingka Muffins.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 cups Mochiko sweet rice flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 5 eggs
- 1½ cups granulated white sugar
- 6 tablespoons margarine melted
- 2 cups coconut milk
- 1 teaspoon vanilla extract
- 1 salted duck egg sliced
- ¾ cup shredded cheddar cheese
Preheat oven to 375F
Combine sweet rice flour, salt, and baking powder. Mix well. Set aside.
Crack the eggs in a bowl. Beat the eggs.
Gradually add the sugar while beating and then pour the vanilla extract. Continue to beat until well blended.
Combine the egg mixture with the sweet rice flour mixture. Stir until the mixture becomes smooth.
Arrange the muffin cups on the muffin pan. Scoop some bibingka mixture into each cup. Bake for 28 minutes.
Remove from the oven. Spread some margarine over each bibingka muffins and then top with cheese and salted egg.
Put the muffin tray back into the oven and continue to bake for 3 to 5 minutes.
Remove the bibingka from the oven. Let it cool down. Serve.
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