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Pumpkin Spice Bibingka Bars

These Pumpkin Spice Bibingka Bars are super moist and full of the spicy flavors of fall. Swirled with marshmallow fluff for that additional treat.
Prep Time5 minutes
Course: Dessert, Merienda
Cuisine: Filipino
Servings: 18 Bars
Author: Rezel Kealoha

Equipment

Ingredients

  • 1 Packet Bibingka Mix
  • 1 Can Pumpkin Puree
  • 3 Tablespoons Pumpkin Pie Spice
  • 1 Can Full Fat Coconut Milk
  • ½ Cup Melted Butter
  • 2 Eggs
  • ¼ Cup Maple Syrup
  • 1 Cup Marshmallow Fluff

Instructions

  • Pre-heat your oven to 350F and spray a 9x13 rectangle pan with baking spray and line with parchment paper. Place some parchment paper across the pan so that there is some overhang to help get the bars out of the pan after baking.
  • Add the bibingka mix, 1 can of Pumpkin Puree, 3 tablespoons of pumpkin spice, 1 can of coconut milk, ½ cup of melted butter, 2 eggs, and ¼ cup of maple syrup into a blender.
  • Blend the Pumpkin Spice Bibingka Bars batter until combined and super smooth. About a minute. You might need to stop the blender and scrape down the sides to blend everything together.
  • Pour the batter into the prepared pan. Then place spoonfuls of marshmallow fluff. Use a knife to swirl it all over.
  • Bake in oven for 30 minutes at 350F.
  • Take out of the oven and leave to fully cool in the pan.
  • After about 1 or 2 hours carefully slide the cooled Pumpkin Spice Bibingka Bars on to a cutting board and cut into squares.

Notes

If you can't find White King Bibingka Mix you can sub with 1 cup sweet glutinous rice flour plus ½ cup regular rice flour.