I just realized I haven’t been posting recipes as often as usual. Already on the last leg of November and I have but six recipes to speak of. Ugh, I should really work on consistency. The busiest season of the year is not the time to slack of. But really, I’ve been working diligently on holiday dishes these past weeks and I do have a good number all done. It’s just that every time I sit infront of my computer to get working, I find myself on YouTube soaking up all this hotness. True story.
Anyway, back to the task at hand. Here’s another delicious kakanin you can serve and enjoy on Noche Buena. Like the bibingka I shared with you a few weeks ago, Royal bibingka is also traditionally associated with the Christmas season. But unlike the former which uses milled regular rice, this Vigan version is made of glutinous rice, giving it a chewy, mochi-like texture. The rice cake is first baked until the batter is mostly set and then finished off with generous slathering of cheese on top for the perfect marriage of sweet and savory.
- 2 cups glutinous rice flour
- 1 cup sugar plus 1 tablespoon for dusting
- 1 cup coconut milk
- ½ cup evaporated or fresh milk
- 3 eggs
- 3 to 4 tablespoons margarine or butter, melted
- 1 cup sharp Cheddar cheese
- In a large bowl, combine glutinous rice flour, the 1 cup sugar, coconut milk, evaporated milk and eggs. Whisk together until batter is well-blended and smooth.
- Generously grease a baking dish (I used a 12-inch cast iron skillet) with margarine. Pour rice batter into dish and tightly cover with foil.
- Bake in a 350 F oven for about 15 to 20 minutes or until mixture is set and toothpick inserted in the center comes out clean.
- Take out from oven and remove foil. The sides of the rice will be puffed up, just push them down a little to subside. Generously brush top with margarine. Sprinkle with the remaining 1 tablespoon sugar and cheese. Return to oven and bake for another 6 to 10 minutes or until cheese is melted and top is golden. Remove from heat and allow to cool completely before slicing.
Hi Lalaine. I really want to try this but I dont have 12 inch pan as of the moment. Can I use cupcake pan for this? Is the temp and cooking time be the same?
I’ve never tried it in a cupcake pan but I think it would work.
Kecap manis is an Indonesian sweet soy sauce. If you can’t find it, just add brown sugar or molasses to regular soy sauce.
Thank u so much for the recipe. I will try it today.
You’re welcome 🙂
Hi. Is there a chance we can steam instead of using an oven?
Hi Celestine
I am not sure if this will work in a steamer because you need the heat of the oven to kind of give it a nice top crust. I won’t recommend it. 🙁
Hello miss Lalaine, thank you for all the recipes you’ve shared, love ko po talaga etong recipe at favorite ko rin po yung cheese puto 😊
You’re welcome, Hyde. I am glad you like this recipe and the cheese puto 🙂
Hello po…..gusto itry ang recipe nato but can i use glutinous rice talaga hindi flour tapos i papa grind ko nalang……thank you pala don sa coco macaroons……ang sarap ……….
Hello Mae
Yes pwede. Actually freshly-milled galapong is better talaga for this. I am glad nagustuhan mo yung macaroons 🙂
Can you make this recipe without using evaporated milk?
Hi Maria
You can substitute regular homogenized milk 🙂
Sarap! Just in time for Christmas! I bet you miss Pinas for its long Christmas celebration. 🙂
Will it be possible Lalaine to use a steamer instead of baking?
Hello Mahru
I don’t think this will work in a steamer. Or at least, I’ve never tried in cooking it that way.
Can I use dissolved coconut milk powder instead? What’s the measurement? Thanks!
About 1 to 1-1/2 cups of coconut milk powder for 1 cup of water.