2 cups galapong, glutinous rice flour
1 1/2 cups powdered coconut milk
1/2 cup evaporated milk
3 pcs. egg, beaten
1 cup sugar
1/2 cup grated cheddar cheese
1/4 cup margarine
1 cup water
In a big bowl, sift rice flour, sugar and powdered coconut milk together. Whisk in water, milk and beaten egg until fully blended. Coat cake pan or mould with margarine and pour batter into the cake pan cover with aluminium foil. Bake at 375°F for 10-15 minutes in an oven. Now take out pan with half cooked bibingka, remove cover and top with cheese and sugar. Return aluminium covering and bake for another 20-30 minutes. Brush with margarine at least twice in between. When done, remove pan from the oven and brush again with margarine. Let cool down and serve in slices.
Tip: If you want a browned/burned effect on the top surface, just increase the temperature during the last 5 minutes or so of baking.
See related bibingka post;
Vigan Royal Bibingka
Royal Bibingka, Empanada and Longganisa. Second Stop Vigan City.