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Ingredients:
| 2-1/3 cups | (580 g) | coconut milk |
| 2 tbsp | (30 ml) | ube flavour/color |
| 1/2 | cup | ube halaya |
| 3 | pc | salted egg, sliced |
| 1 cup | (80 g) | fresh grated coconut, for topping |
| 1 pack | (160 g) | MAGNOLIA CHEEZEE, grated |
| 1/2 cup | (75 g) | muscovado sugar |
Procedure:
1. Preheat oven at 220°C (428°F). Line the bottom of twelve 4-inch round pans with banana leaf and grease with margarine
2. In a bowl, combine bibingka mix, coconut milk and ube flavoring. Mix until smooth.
3. Pour batter onto prepared pans. Top with macapuno, ube halaya and salted egg.
4. Bake for 10 minutes.
5. Spread margarine on surface of bibingka. Top with cheese, coconut and muscovado sugar.
Makes 12 servings.
(Yield: 12 pc / 1 pc per serving)
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