Required cooking skill level2
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
1 pc salted egg, sliced
¼ cup cheese strips
Muscuvado/brown sugar (optional)
- Pass banana leaves over flame to soften. Trim the leaves and line desired pans with it. Set aside.
- 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.
- 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.
- Brush with butter and serve with sugar if desired.
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