YOU love bibingka. It’s your favorite Christmas food because it evokes a lot of fond childhood memories of Simbang Gabi with your family, with whom you enjoyed bites of warm, freshly cooked bibingka after the Mass.
You also love pastillas. It’s your favorite sweet treat of all time.
So, imagine if you can have bibingka and pastillas together. Why not? With this thought, The Maya Kitchen ingeniously created Bibingka with Pastillas, a yummy take on two favorites, whose recipe I am featuring here today.
Enjoy Christmas even more with this unique sweet treat.
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
1. In a bowl, combine 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.
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
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 bibingka mix and all the contents of the coconut milk powder in the sachet included in the box of bibingka mix. 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 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.
