Bibingka de Pasas

Ingredients

• 6 slices Gardenia California Raisin Loaf
• 1 pc Salted Egg
• 1/2 bar Cheese
• 1/2 cup Coconut Milk
• 1/4 cup Shredded Coconut
• 1/2 cup Evaporated Milk
• 1/4 cup Condensed Milk
• 1 pc Egg
• 2 pcs Banana Leaf

Procedure

• Cut small triangles around the slices of Gardenia California Raisin Loaf
• Roll the slices of Gardenia California Raisin Loaf flat, set aside.
• In a bowl, mix together coconut milk, shredded coconut, evaporated milk, condensed milk, and egg. Set aside
• Cut and place banana leaves in a muffin tin like a paper liner.
• Shape and push the rolled slices of Gardenia California Raisin Loaf to fit in the muffin tin
• Next, portion out the coconut milk mixture into the bread cups
• Bake in a 350C oven for 25-30 minutes or until the cups still giggle but just in the center. Remove and set aside.
• While the cups are cooling, peel and slice salted egg and cheese for topping.
• Add the cheese and salted egg on top while it’s still warm.
• Let cool until chilled so the center is creamy.
• Transfer to a serving plate / platter
• Serve and enjoy!