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Sweet Corn Bibingka

This Sweet Corn Bibingka is made with creamed corn, coconut milk and butter making it super soft and malagkit. Making it the most perfect merienda.
Prep Time15 minutes
Cook Time1 hour
Cooling Time2 hours
Course: Dessert, Merienda, Snack
Cuisine: Filipino
Servings: 30 Small Squares
Author: Rezel Kealoha

Equipment

Ingredients

  • 1 Cup Package Bibingka Mix Replace with 1 Cup Regular White Rice Flour
  • 1 Cup Sweet Glutinous Rice Flour
  • 1 Can Creamed Corn
  • 2 Eggs
  • ½ Cup Melted and Cooled Butter
  • 1 Can Coconut Milk
  • 1 Can Coconut Condensed Milk

Instructions

  • Pre-heat oven to 350F. Prepare Pan by spraying with baking spray and lining with parchment paper .
  • Layer all the ingredients in your blender. I like to put the flours on the bottom so it doesn't fly everywhere. Then pulse for a few seconds to get everything started.
  • Blend until everything is mixed in. Depending on the strength of your blender you may need to stop and scrape down the sides.
  • Pour in the Sweet Corn Bibingka batter and bake at 350F for 1 hour.
  • Once baked take out of the oven and fully cool before taking out. If you lift it out too early it will crack or break so be patient. It will take about 2 hours to fully cool down. Waiting overnight would be best.
  • When it is cool the best way to take it out of the pan is to have the cutting board under the pan so that you can lift up one side of the parchment paper and slide the Sweet Corn Bibingka on to the cutting board.
  • Cut into small or big portions to serve.