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–+ servings
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5 from 1 vote

Ube Bibingka Twinkies or Bibingkies

Gosh, how cute are these Ube Bibingka Twinkies? All you need are a few ingredients and a special Twinkie mold to make them.
Prep Time10 minutes
Cook Time35 minutes
Course: Dessert, Merienda, Snack
Cuisine: Filipino
Servings: 8 Bibingkies
Author: Rezel Kealoha

Equipment

Ingredients

Bibingkies

  • 1 Packet Bibingka Mix
  • 1 Cup Melted Butter
  • 1 Cup Coconut Milk
  • 1 Cup Ube Halaya
  • 3 Eggs

Mascarpone Coconut Whipped Cream

  • ½ Cup Mascarpone
  • 2 Tablespoons Coconut Milk
  • 2 Tablespoons Powdered Sugar
  • Or just use a can of Whipped Coconut Cream

Garnish

Instructions

  • Prep. Pre-heat oven to 400F and spray the Twinkie mold with coconut oil spray. Put the Twinkie mold on a baking sheet.
  • Ube Bibingka. Put the bibingka mix, butter, ube halaya, coconut milk and eggs in a blender. Blend on high until smooth. About 1 minute.
  • Bake. Pour ⅓ cup of batter in each of the Twinkie molds. Repeat until all the molds are filled and bake for 30-35 minutes.
  • Cool. Take the Ube Bibingka Twinkies out of the oven and remove from the molds and cool on a wire rack.
  • Make Cream. Place the Mascarpone, coconut milk and powdered sugar in a bowl. Whisk until light and fluffy about 2 minutes. Transfer to a piping bag with a small star tip. If you do not want to make the cream from scratch you can use bottled coconut whip cream instead.
  • Fill. Using the fat end of a chopstick poke 3 wholes in each of the Twinkies. Then insert the piping bag in each whole and slowly squeeze the cream inside to fill. The piping bag will push back when it's full. Make sure to not overfill.
  • Serve. Place the Ube Bibingka Twinkies on a platter whole side down and dust with Ube Powder. Eat right away.