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Festive Corn Bibingka

1 pack (320 g) bibingka mix
½ cup UFC Whole Corn Kernels, drained (reserve ½ cup corn stock)
2 pc eggs, beaten
2 Tbsp butter/ margarine, melted
Banana leaves

1 pc salted egg, sliced
¼ cup cheese strips
Muscuvado/brown sugar (optional)


  1. Pass banana leaves over flame to soften. Trim the leaves and line desired pans with it. Set aside.
  2. Combine eggs, bibingka powder mix, butter and UFC Whole Corn Kernels (reserve 2 tablespoons). Set aside. Warm corn stock and stir in coconut powder from the bibingka mix. Add to the corn mixture, then stir.
  3. Pour into pan/s (about 3 tablespoons) and place on tray of oven toaster. Cover with foil. Bake for 12-15 minutes. Remove foil. Add toppings and remaining corn kernels on top, then bake again for 3 minutes or until brown.
  4. Brush with butter and serve with sugar if desired.

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