Ube Bibingka Twinkies or Bibingkies (2024)

Gosh, how cute are these Ube Bibingka Twinkies? All you need are a few ingredients and a special Twinkie mold to make them.

This idea came from watching LittleFatboyfrankie's series on Instagram. He has been transforming American food classics with Asian flavors and ingredients. Frankie made Twinkies Asian by turning them into Twinkie mochi cakes filled with amazing flavors.

I had to do a super Filipino version by using a Bibingka mix along with Ube Halaya. It's filled with a light coconut whip filling. You guys it's so good!

The name I came up with is so cute too. Bibingkies. If any of you use this name I will know. It's on the way to be trademarked so don't even. Haha.

Ingredients for Ube Bibingka Twinkies

The basis for this recipe is this White King Bibingka Mix. It's in all the Filipino stores and readily available in the Philippines as well. Hello Kababayans in Pinas!

You will also need melted butter, ube halaya, eggs and coconut milk. Each box of Bibingka mix has 2 packets. You will only use one to make Ube Bibingka Twinkies.

Blending The Batter

This is one of those blend and pour recipes. The beauty about making Bibingka is that it is gluten free, so no need to worry about over mixing.

Before you blend though, first buy this Twinkie mold and spray it with coconut oil and place it on a baking tray and pre-heat your oven to 425F.

Now you are going to put all the Ube Bibingka Ingredients into the blender and blend until everything is nice and smooth.

Measure Out the Ube Bibingka Batter

Use a ⅓ cup measuring cup to measure out the Ube Bibingka batter and pour it into one of the Twinkie molds. Repeat until you have filled out all the cups.

You will get about 8 Twinkies from this recipe.

Bake the Twinkies for 30-35 minutes until they start to pull from the sides and is springy to the touch.

How to Fill the Ube Bibingka Twinkies

Take the Twinkies out of the oven and take them out of the mold.

Leave them to cool on a wire rack fully. When you fill them, they need to be very cold so that the cream does not ooze out when you pipe it in.

You can see there there is some overflow / extra bits on the top. That is totally fixable by trimming off the top with a serrated knife.

How To Fill

To get the Ube Bibingka ready to be filled take the fat end of a chop stick and poke 3 holes into the bottom of each of the Twinkies. Be careful to not poke all the way through the cake.

Coconut Cream Filling Options

For the filling you have 2 options. It really all depends on how heavy or light you want the cream filling to be.

1. Use Coconut Whip in a can. This is what I used actually. It's easy and light. Also it already has its own piping mechanism. The only caveat is that if you use this whip, it must be eaten right away.
2. Mix ½ cup marscapone cream with 2 tablespoons coconut cream and 2 tablespoons powdered sugar. But everything in a small bowl and whisk until fluffy. You will need to transfer this into a piping bag with a piping tip. This filling is so so good and still light and not so sweet.

To fill the Ube Bibingka Twinkies, (if making your own filling transfer to a piping bag). Aim the frosting into the whole and squeeze lightly until you feel the cake getting heavier. The piping bag or whip cream bottle will push away when it is full.

Don't over fill as the Twinkies will burst.

Storing Ube Bibingka Twinkies

It's really best to eat these on the day as they are filled with whipped cream. If you must keep some, it's better to not fill all the Twinkies. You can still poke the wholes, but don't fill them up with cream.

They can be kept in a sealed container in the fridge for up to a week. To fill them, leave them out on the counter to get to room temperature.

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