PH22019001579U1 - PROCESS OF PRODUCING ASHITABA (Angelica keiskei)- ENHANCED BIBINGKA - Google Patents

Abstract

This utility model relates to food products but more particular to the process ofproducing bibingka enhanced with Ashitaba (Angelica keiskei) powder. The Ashitaba powder is produced by gathering, cleaning, washing, spreading, drying of Ashitaba leaves, pulverizing of dried leaves and sifting powdered Ashitaba leaves. The procedures in making the Ashitaba-enhanced bibingka are: all the tools and materials were properly washed and arranged in the preparation area accessible to the bakers. Prepare the ingredients by sifting and measuring all dry ingredients (2 cups glutinous flour, 1/2 cup Ashitaba leaves powder, 1 cup sugar, 1 tbsp baking powder) and other ingredients (3 eggs, 1/2 cup coconut milk and 1/2 cup butter). Pre-heat oven to 375 degrees Farenheit. While pre-heating the oven, line the pans with an 8-inch diameter round-shaped banana leaves. Beat 3 eggs. Combine eggs with butter and 1 and 1/2 cup coconut milk and mix thoroughly. Mix thoroughly in a bowl, 2 cups glutinous flour, 1 tbsp baking powder, 1 cup sugar, and 1/2 cup ashitaba leaves powder. Combine eggs and rice mixtures. Pour mixtures equally into the pans. Bake for 25 minutes.'