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Cut prepared / baked bibingka into 1/4-inch cubes. Set aside.
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In a saucepan, combined sugar and water and cook until it caramelized or achieved a golden brown color.
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Divide caramelized sugar into twelve 3-inch stainless puto molds. Set aside.
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In another bowl, combine bibingka cubes, beaten eggs, condensed milk, evaporated milk and half of toppings.
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Divide this mixture into 12 puto molds and steamed for 15 minutes.