In recent years, modern twists on the classic bibingka have emerged. Some variations include adding chocolate, or matcha to ...

1. Heat the oven to 400°F. 2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork.

The classic bibingka uses galapong or ground glutinous rice flour which gives the bibingka a unique texture, topped with ...

Total time: 45 minutes Serves: 6 to 8 Ingredients 1 tablespoon chopped fresh rosemary or thyme 2 garlic cloves, finely chopped or grated 8-ounce sheet frozen puff pastry, thawed but cold 1 to 2 ...

Go ahead and make extra, you’ll thank us! Unfold the pastry sheet on a work surface. Cut the pastry sheet into 16 (2 ¼ inch) squares. Press the pastry squares into the muffin-pan cups.