Royal Bibingka is not your normal bibingka. Royal Bibingka originates from Vigan, Ilocos Sur and is made from glutinous rice flour, which makes it different from the normal bibingka that only uses rice flour. Other ingredients of this special rice cake include coconut milk, milk, egg, sugar and cheese.
The use of glutinous rice for Royal Bibingka makes it sticky and chewy, different from the regular Bibingka with spongy texture, the same consistency as Puto. Together with Puto Bumbong, the Royal Bibingka is also sold outside churches after Misa de Gallo that every Filipino enjoys.
The traditional way of cooking Bibingka is time-consuming and requires banana leaf and charcoals. Luckily, this delicious cake can be cooked using the oven. Try out this yummy twist to the already special Bibingka and let me know what you think!
2 cups glutinous rice flour
1 1/2 cups powdered coconut milk
1 cup sugar
1/2 cup evaporated milk
3 pcs egg, lightly beaten
1/2 cup grated cheddar cheese
1 cup water
Combine rice flour, sugar and powdered coconut milk in a bowl. Mix well.
Add the water, egg, and milk. Make sure to mix thoroughly.
Grease baking pan with margarine then pour the mixture before covering it with aluminum foil.
Bake it in 190C preheated oven for 15 minutes.
Take it out of the oven and remove the foil cover and cover the top of the Bibingka with grated cheese.
Replace the aluminum foil and bake it for another 15 minutes.
When 15 minutes is up, remove it from the oven and brush the top of Bibingka with margarine and put it for one more 15-minute trip to the oven.
When done, take it out from the oven and let it cool. Wrap it in a transparent cellophane and tie the top with red ribbon and you’re done!
Tita Kathy tip:
Try experimenting with the size of your Royal Bibingka. You can try making smaller versions of it using muffin pans.