INGREDIENTS

1-500 gram bibingka mix
6 pcs eggs
1-370ml Angel Evaporada
1 cup sugar
½ cup margarine
salted egg
grated coconut

PROCEDURE

1. Heat oven at 400℉.
2. Line ensaymada molds with banana leaf.
3. Beat eggs until frothy.
4. Combine bibingka mix, Angel Evaporada, sugar and melted margarine in medium bowl until well blended.
5. Pour in molds about ¾ full.
6. Top with salted egg.
7. Bake for 20 minutes or until done.
8. Brush with additional margarine, top with grated coconut and sugar.
9. Serve hot.