Bibingka de Pastillas

Bibingka de Pastillas

Course Dessert
Cuisine Local Delicacies
Servings 4 servings



  • 1 1/4 cups MAYA Original Hotcake Mix, lightly toasted
  • 1 1/4 cups powdered milk
  • 1 can condensed milk (300ml)
  • 1 teaspoon melted butter
  • sugar for coating, as needed


  • 1 pack MAYA Oven Toaster Bibingka Mix 150g
  • 1 piece egg
  • 1/3 cup water
  • 1 tablespoon melted butter or margarine
  • banana leaf



  • In a bowl, combine lightly toasted hotcake mix, powdered milk, condensed milk and butter until well mixed.
  • Form mixture into long thin logs, about 5 inches long, and roll in sugar. Set aside.


  • Pass the banana leaf over medium flame until wilted.
  • Cut into a circle big enough to line the bottom and sides of a 6.5-inch round bibingka pan. Set aside.
  • In a bowl, combine the bibingka mix and all of the contents of the coconut milk powder in sachet pack. Blend well.
  • Add the egg, water and melted butter. Beat with a wooden spoon until smooth. Pour into the prepared pan.
  • Remove the oven toaster tray and place the pan directly on the oven rack.
  • Bake in the oven toaster for 7-8 minutes or until the top is firm to the touch and lightly browned.
  • At this point, arrange pastillas strips on top then return to the oven toaster to cook for an additional 2 minutes or until golden brown. Serve while still hot.


Leftover pastillas may be wrapped in cellophane and paper for later consumption.

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