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Four rectangular pieces of cornbread are stacked on a light-colored surface, reminiscent of the golden hues found in Peach Mango Bibingka, with sunlight casting gentle shadows in the background.
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Peach Mango Bibingka Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Chill Time1 hour
Total Time1 hour 50 minutes
Course: Dessert, Merienda, Snack
Cuisine: Filipino
Servings: 18 Squares
Author: Rezel Kealoha

Equipment

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.