TBM’s Homemade Supreme Bibingka

You may be wondering what TBM means. It's Teacher-Buddy-Mom. 😄

This supreme bibingka recipe is the outcome of many trials. My mother is from the province of Ilocos Sur. And I remember when we were kids, going up there (I mean North of the Philippines) and my aunts and uncles all helping out to make a big batch of this special delicacy that got popular in Vigan.

They cooked this in a big pot that really looked like a witch's cauldron that we see in the movies. But the outcome is far from being witchy, it's actually the opposite which is almost close to heavenly.

So every time I feel like having supreme bibingka, I don't have to wait or ask a relative to have it sent to Manila. I just make it and enjoy.

Ingredients

3    cups glutinous flour

2    cups powdered coconut milk

1½ cup sugar

½   cup evaporated milk

5    eggs

1¼ cup water

¾   cup cheddar cheese, grated

Margarine, softened

1    tbsp. white sugar (for topping)

Procedure

1.       Preheat oven to 180ᵒC. Brush a 10-inch round pan or an 8x12 baking dish with margarine.

2.       Mix all the dry ingredients in a big bowl. Make a hole in the middle, then add the eggs and water.

3.       Mix well until there are no more lumps. Add only ¼ cup of the grated cheese into the mixture.

4.       Pour the mixture into the pan and cover with aluminum foil.

5.       Bake for the first 15 minutes. Take the slightly cooked bibingka out of the oven and sprinkle the extra 1 tablespoon of white sugar and the rest (½ cup) of the grated cheese on top.

6.       Put the bibingka back into the oven, still covered with foil.

7.       Cook for another 15 minutes then take out of the oven again and brush generously with margarine.

8.       Put the bibingka back into the oven uncovered and cook for 5 more minutes to brown the cheese toppings.

9.       Turn off the heat and take the cooked bibingka out of the oven. Brush again (generously) with more margarine.

10.   Your homemade Supreme Bibingka is ready. This is very good served warm. Wait for it to cool down a little before serving though. :-)

Tips:

After the first 15 minutes of cooking, you can brush the bibingka with margarine a few more times to let it get absorbed on to the top part for better taste.

Keep the left over bibingka in the fridge but warm it up in the microwave at 50% power for 1 minute before serving. Enjoy!