Special Royal bibingka is a popular Ilocano Christmas season speciality made of glutinous rice flour, coconut milk, coconut cream, eggs, sugar, and a ‘special sweetener’ (found in the recipe below). This Yummy Kitchen version of the Special bibingka will surely please family and friends, and is also a great choice for a small business (pang negosyo) during the holiday season.
Royal bibingka in Ilocos
What is Royal Bibingka? This type of sweet Filipino rice cake originated from Ilocos which many associate this dish as a snack you typically eat on Christmas. Traditionally these are dense and chewy closer in texture to a cassava cake, but you can usually find them dense but slightly fluffy. They are usually made in a claypot cooked over charcoal giving it that rich earthy and aromatic flavor. Many homecooks though use ovens or even steamers to create this in its stead as it is easier and more accessible to the traditional charcoal-pot equipment counterpart. You can find these sold outside churches, in malls, at buffets, or made at home. This delicacy has many varieties like the royal bibingka recipe with condensed milk, royal bibingka with salted eggs and or cheese, the special bibingka filled with chocolate or ube, or the simple bibingka.
What are included in Yummy Kitchen’s Special royal bibingka ingredients? Or how to make this special Vigan Royal Bibingka? It starts with a mix of glutinous rice flour as the base, some sugar for sweetness, a cup of milk, coconut milk, and eggs to bind everything together, mixing in the special ingredient “Coconut Strips” or Macapuno which adds a deliciously coconutty and naturally sweet flavor, it also adds a creamy and dense texture to the rice based cake. These are all mixed into a nice smooth batter poured in bibingka molds or wide muffin pans. Baked till half cooked then brushed with butter, drizzled with sugar, and a generous amount of cheese. Baked again till the top looks caramelized from the sugar and slightly crisp and burnt from the cheese. These make a nice combination of sweet, savory, and salty!
Special Royal bibingka vs Bibingka
The biggest difference between the two are the sweetness and the added ingredient. Bibingka is made of a simple mix of rice and or glutinous rice flour, sugar, baking powder, egg, butter, and coconut milk, with topping like salted egg or cheese to make it a bit more fuller and interesting. Whereas the other option is called ‘special’ because some of them have added ingredients such as special royal bibingka with condensed milk or macapuno which adds richness, creaminess, and sweetness into the dish.
Special Royal BibingkaCourse: Snacks, DessertCuisine: Filipino
2 cups glutinous rice flour
1 cup sugar
1/2 cup milk
2 cups coconut milk
½ cup coconut strips
Extra Sugar ( for topping )
- In a bowl, combine glutinous rice flour, sugar, milk, coconut milk, and eggs. Mix till you get a smooth batter.
- Add in coconut strips and mix again until well combined. Set aside.
- Grease a baking pan or muffin pan with softened butter.
- Pour mixture into the pan, leaving 1 – 2 cm of space. Cover with foil.
- Bake in a 160°C or 300°F preheated oven for 10 to 15 minutes.
- After it’s baked, brush the top with melted butter and sprinkle some sugar and grated cheese.
- Place these back into the oven and bake again for 10 to 15 minutes or until the top looks golden.
- Take it out and cool to room temperature before removing it from the mold.
- Serve warm and enjoy!
Other Yummy Bibingka-like snack Recipes!
- Bibingkang Malagkit (made with sticky rice)
- Low Carb Bibingka
- No Oven Bibingka
- Bibingka Bites
- Royal Bibingka
Special Royal Bibingka Resipi: (Tagalog version)
Mga Sangkap :
- 2 tasa glutinous rice flour
- 1 tasa asukal
- 1/2 tasa gatas
- 2 tasa coconut milk
- ½ tasa coconut strips
- 3 itlog
- Asukal pang dekorasyon
Paano Lutuin :
- Sa isang mangkok, haluin ang glutinous rice flour, asukal, gatas, coconut milk, and mga itlog.
- Isama ang mga coconut strips at haluin ng mabuti. Itabi.
- Grasahan ang baking pan o muffin pan ng mantikilya.
- Ibuhis ang batter sa pan, iwanan ng 1 – 2 cm na pagitan sa itaas. Takpan ng foil.
- Ihurno sa 160°C o 300°F pinainit na oben ng 10 o 15 na minuto.
- Pagkatapo ay ibahit ang mga itaas ng tunaw na mantikilya, asukal, at ginadgad na keso.
- Ibalik sa oben at lutuin muli ng 10 – 15 minutes o hanggang mag kulay-ginto ang itaas.
- Tanggalin sa oben at palamigin ng konti bago tanggalin sa molde.