This Peach Mango Bibingka recipe is of course inspired by the famous Jollibee pie. It's made with fresh mango and canned peaches and blended with butter and glutinous rice flour making it a super soft and malagkit Bibinkga.
It's one of those recipes that I just had to try. I mean peach and mango are just BFF's in the recipe world, why not make it into Bibingka?
Ingredients
Glutinous Rice Flour - You will need 2 cups, sift it to make sure there are no lumps.
Melted Butter - I melted it over the stove as every time I melted it in the microwave, it would explode all over the place.
Condensed Milk - Regular condensed milk is fine, but you can also use the coconut version.
Eggs - Make sure your 3 eggs are at room temperature.
Salt - A pinch of salt aways goes a long way in desserts.
Fresh Mango - The key is to use very fresh mango and to use every bit. I even squeezed all the flesh around the bone into the Peach Mango Bibingka Batter.
Jared or Canned Peaches - I ended up putting in one whole peach. You can add more if you want.
Peach Juice - You will also use the peach juice or syrup that is in the jar with the peaches. Make sure you have ½ cup so don't throw away that syrup!
How To Make Peach Mango Bibingka
Add the glutinous rice flour to the blender.
Melt the butter in a saucepan or in the microwave.
Pour it over the flour.
Use a chopstick to scrape the flour off the sides of the blender.
Add in the eggs, salt and condensed milk.
Then whole mango and don't forget to squeeze out the flesh from the bone. Add in the peaches and ½ of the peach juice.
Put the cover on.
And blend until smooth. You may need to stop the blender and scrape it down a few times until everything is blended evenly.
Line a 9x13 pan with parchment paper and spray with baking spray up all over the sides and also the parchment paper.
Pour in the Peach Mango Bibingka batter and bake in the oven at 350F for 40 to 45 minutes.
Once baked transfer to a wire rack to fully cool down.
While it is still warm brush on more of the peach juice.
Use a brush for full coverage.
Once the Peach Mango Bibingka has cooled down cut into small squares.
How To Store Leftover Peach Mango Bibingka
These actually will disappear super fast. I didn't even have to put it in the refrigerator. You can leave on the counter loosely covered with plastic wrap or parchment paper for a day. If it's warm where you are at I do recommend putting it in the refrigerator as there is fresh mango in there that will spoil quicker than usual.
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Equipment
- 9x13 Cake Pan
Ingredients
- 2 Cup Sweet Glutinous Rice Flour
- ½ Cup Melted Butter
- 1 Can Condesned Milk
- 3 Eggs at Room Temperature
- 1 Teaspoon Salt
- 1 whole Fresh Ripe Mango
- 1 whole Canned Peach (2 half or 8 wedges)
- ½ Cup Canned Peach Juice/Syrup plus extra for brushing to finish.
Instructions
- Pre-heat oven to 350F. Line a 9x13 pan with parchment paper and spray the whole pan with baking spray.
- Place glutinous rice flour and melted butter in a blender. Scrape down the sides. Then add in the condensed milk, eggs, salt, mango flesh, peaches and the canned peach juice. Blend until smooth. You may need to stop and scrape down the sides a few times.
- Pour the batter in the prepared pan and bake for 40 minutes.
- Transfer to a wire rack and then brush with extra peach juice/syrup. Leave to cool fully.
- To serve cut the sides off and cut the Peach Mango Bibingka into 18 squares.
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