Add sugar gradually, beating well after each addition.
Sift flour and baking powder together.
Beat dry ingredients alternately with coconut milk.
Pour batter into two 9″ -layer cake pans that have been greased and lined with wilted banana leaves.
Bake at 350�F for 30 minutes.
Brush with margarine while baking.
When done, brush again with margarine and sprinkle with muscovado.
Serve with salted egg slices and grated fresh coconut.
Note: To make the buko pandan and chocolate bibingka. Add the buko and the pandan essence;and chocolate (shavings or powder) to the batter and mix thoroughly before baking.
Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs.
Disclaimer
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More
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