Royal Bibingka is made from glutinous rice cake just like many other Filipino delicacies. If you have ever been to Vigan, Ilocos Sur, you may have already tried it. It comes with a generous amount of cheese toppings that make it a special snack during the Christmas season.
All Filipinos know about bibingka. Surely, it is one of the many indications of the start of Christmas in the Philippines. But did you know that there is more than one variation of it? It depends on which region in the country it came from. So far, people from Vigan were the known pioneers of the royal bibingka. Wherein freshly cooked once compromise with the cold weather that the season brings. Something that makes Filipino Christmas feel like home.
You’ll know why it deserved to be called “royal” once you try it for yourself. And if you may not be able to go to Vigan now, just make some at home with the help of this recipe.
Ingredients and Substitute
Glutinous rice flour is a must for this recipe. It will be hard to maintain the structure of the delicacy if we use something other than this. However, you may go with plain rice flour.
Bibingka is known for its subtle sweetness. The white sugar will take care of that.
We’ll be using a variety of milk too. They will handle the additional sweetness and creaminess of the dessert. The ones we need are specifically coconut milk, condensed milk, and evaporated milk.
The use of eggs is important too. Similar to baked goods, it will give structure to the final product.
We can’t miss the buttery goodness of this delicacy. So some melted butter is needed for the recipe.
To make the dessert more irresistible, a great amount of grated cheese.
How to make Royal Bibingka
Making royal bibingka is both simple and enjoyable. You won’t have to worry too much since it only has few procedures involved.
Whisk glutinous rice flour, white sugar, coconut milk, condensed milk, and evaporated milk in a large bowl. Then, add eggs and melted butter. Mix until well combined.
Transfer in a greased muffin pan and pour the batter carefully. Put inside a pre-heated oven and bake at 180°C for 45 minutes. When it is ready, brush some butter on top, sprinkle some grated cheese and bake for another 5 minutes. Viola! your royal bibingka is done!
Make-ahead and storage
You can do it's make-ahead in two ways - prepare ingredients in advance or cook in advance.
In advance preparation of ingredients, you will make the batter ahead of time. Store it inside the refrigerator and take it out once ready to bake. It would still take some time if you do this method since baking usually lasts for almost an hour. But the advantage is you can avoid your bibingka getting hard, which usually happens when refrigerated.
It is safe to cook bibingka in advance if you plan to consume it immediately the day before. So you will only have to let it stay inside the fridge overnight. Although it really depends on when you plan to eat it. Freeze it if you want to increase shelf life. Just be sure to securely wrap them individually.
Royal Bibingka Recipe
- 2 cups glutinous rice flour
- ⅓ cup white sugar
- 200 ml coconut milk
- 150 ml condensed milk
- 200 ml evaporated milk
- 3 eggs
- 3 tbsp butter melted
- 1 cup cheese grated
- Pre-heat the oven at 180°C and grease a muffin pan with melted butter.
- In a large bowl and combine glutinous rice flour, white sugar, coconut milk, condensed milk, and evaporated milk. Use a whisk to mix them all together well.
- Add the eggs and melted butter. Mix again until well combined. Transfer the mixture into the prepared muffin pan. Bake for 45 minutes.
- Take the pan out of the oven. Grease the top of each bibingka with melted butter and sprinkle some grated cheese. Bake again in the oven. This time at 180C but for 5 minutes only.