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.