This Guava Strawberry Bibingka is made with a packet of Bibingka and flavored with Guava and Strawberry. A different but sarap way to enjoy bibingka.
I'm here to normalize calling every cake made with rice flour Bibingka and you should too. Why should mochi be taking all the credit??
Ingredients
Bibingka Mix - I just wanted to show how versatile this mix is. You can make many cakes out of it not just the traditional way. Use one of the packets. My go to is the White King brand.
Guava Preserves - You can use either jam or preserves or paste. Just measure out ½ cup so that you can really taste it.
Condensed Milk - Use a whole can please!
Olive Oil - This keeps the cake nice and moist. You will need ¼ cup.
Butter - The butter is more for flavor and you will need to melt ¼ cup and cool it down a bit.
Eggs - Please have them at room temperature. Thank you!
Strawberry Jam - The jam is going to be used as a swirl in the Guava Strawberry Bibingka.
How To Make Guava Strawberry Bibingka
For this recipe I like using a food processor or blender so that everything is all blended smooth.
You are going to put the condensed milk, melted butter, olive oil, guava preserves and eggs into the blender and food processor.
Blend until smooth.
Then add in the packet of Bibingka Mix.
Blend until smooth again.
Spray an 8x8 cake pan with baking spray and then line with parchment paper.
Pour the Guava Strawberry Bibingka batter into the prepared pan.
Dot the strawberry jam randomly on top of the batter.
Then use a tip of a knife to swirl it around.
You should have a patter that looks like this. But really it doesn't matter. As you can see in the next photo. Ha.
Bake at 350F for 40 minutes. Leave to cool in the baking pan for 10 minutes.
Then invert the Guava Strawberry Bibingka on to a cooling rack.
Leave to fully cool down to room temperature.
When fully cool cut into 16 squares.
How To Store Your Cooked Guava Strawberry Bibingka
You can keep the Guava Strawberry Bibingka on your counter top covered with a cake dome for up to 3 days. We are a small house hold here so I keep half in the freezer for when my parents come back to visit. I wrap it plastic wrap and then foil so that it does not get freezer burn. You can keep it in the freezer for up to 3 months.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Blender or Food Processor
- 8x8 Square Cake Pan
Ingredients
- ½ Cup Guava Preserves
- 14 oz Can Condensed Milk
- ¼ Cup Olive Oil
- ¼ Cup Melted Butter - cooled
- 2 Eggs
- 1 Packet Bibingka Mix
- ¼ Cup Strawberry Jam
Instructions
- Pre-heat oven to 350F. Prepare 8x8 cake pan by spraying with baking spray and lining with parchment paper .
- Put the condensed milk, melted butter, olive oil, guava preserves and eggs into the blender and food processor and blend until smooth. Add the bibingka mix and blend again until smooth.
- Pour the batter into prepared baking pan. Then dot the strawberry jam all over the top of the batter. Use the end of knife to make pretty swirles.
- Bake at 350F for 40 minutes.
- Take out of the oven and cool the bibingka in the pan for 10 minutes. Then invert into a cooling rack and cool fully.
- Once cool cut off the edges and cut into 16 squares to serve.
Leave a Reply