Royal Bibingka is a Filipino rice cake from Vigan, is made by baking a mixture made with glutinous rice, coconut milk, eggs, milk and topped up with melted butter, sugar and grated cheese. Royal Bibingka is slightly chewy, mildly sweet, and totally delicious, traditionally served on holidays and special occasions. Follow our recipe to make this scrumptious recipe in your home.
Bibingka are those special mini rice cake treats most commonly sold by the streets during the Christmas season. When you hear the word “bibingka”, the first thing you may think of is the most common version which is the bibingkang galapong. For Ilocanos, especially those from Vigan, Christmas is not the same without their own version of bibingka, the Royal Bibingka. Sounds so noble, right? Unlike the bibingkang galapong, royal bibingka has a chewy and soft texture, more like a mochi. Some described it as having a texture like a mix of cassava cake and espasol. Vigan versions are prepared in small cupcakes but some prepare it in a big pan. I also heard that the towns in Ilocos are competing on who produces the best royal bibingka.
Royal bibingka is so dense that it makes a great meryenda and can make you full in minutes. It is best served with a hot cup of ginger tea as an afternoon snack. If you got curious on how to make this Vigan specialty, continue reading the recipe below.
HOW TO COOK ROYAL BIBINGKA
Royal bibingka may sound intimidating. In reality, all you needed to do is to make the bibingka mixture and bake it. For the bibingka mixture, simply mix all the ingredients until you form a smooth, slightly thick batter. Pour the bibingka mixture in a large baking pan. If you choose to adopt the traditional royal bibingka which are made into small cupcakes, you can use a muffin pan or small puto molds. The next steps will be baking the bibingka twice. The goal of the first bake is to cook the bibingka while the second bake is to caramelize the sugar toppings and melt the grated cheese.
Once you are done, let the royal bibingka cool a bit before digging in. It is recommended to eat when it’s warm to savour the soft and chewy royal bibingka. Have your hot chocolate prepared and don’t forget to share!
Royal BibingkaCourse: Desserts, Filipino Recipes, Snacks
2 cups glutinous rice flour
1 cup coconut milk
½ cup milk
1 cup sugar + 2 tablespoons for toppings
½ cup cheese, grated
3 to 4 tablespoons melted butter
- In a large bowl, add the glutinous rice flour, sugar, milk and coconut milk. Mix all the ingredients until well-combined.
- Pour the bibingka mixture in a baking pan and cover it with foil.
- Bake the bibingka for 30 minutes at 170C or until firm.
- Remove the foil and brush the top with melted butter. Sprinkle some sugar and add some grated cheese.
- Return the bibingka in the oven (without the foil). Bake it for another 15 minutes or until when golden in color.
- Remove the bibingka from the oven and let it cool.
- Serve and enjoy!
Watch how to Make Royal Bibingka
Royal Bibingka Recipe (TAGALOG)
- 2 tasa ng glutinous rice flour
- 1 tasa ng gata
- 3 itlog
- ½ tasa ng gatas
- 1 tasa + 2 kutsara ng asukal
- ½ tasa ng keso (grated)
- 3-4 kutsara ng tunaw na butter
- Sa isang malaking bowl, ilagay ang glutinous rice flour, asukal, gatas at gata. Haluin ang mga ito ng mabuti.
- Ilagay ang bibingka mixture sa isang baking pan at takpan ito gamit ang foil.
- I-bake ang bibingka ng 30 minuto 170C o hanggang maging firm.
- Alisin ang foil at lagyan ng tunaw na butter ang ibabaw nito. Budburan ng konting asukal at lagyan ng grated cheese.
- I-bake ulit ang bibingka (walang foil) ng 15 minuto o hanggang maging gold ang kulay nito.
- Alisin ang bibingka sa oven at hayaan itong lumamig.
- Serve at enjoy!