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Home » Recipe Index » Bread and Baked Goods » Royal Bibingka

Royal Bibingka

Published: Nov 24, 2015 · Modified: Mar 10, 2019 by Lalaine Manalo · This post may contain affiliate links

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Royal Bibingka is a Filipino rice cake usually served on Christmas season and special occasions. Made of glutinous rice batter and topped with cheese, it makes a hearty, tasty, and gluten-free dessert or snack.

Royal Bibingka on a blue serviing plate
Royal Bibingka

I am sorry I haven't been posting for a while. Already on the last leg of November and all I have are but six recipes to speak of. Ugh, I should work on consistency; the busiest season of the year is not the time for me to slack off.

The truth is, I've been cooking nonstop these past weeks, working diligently on special recipes for the coming h0lidays. I do have a good number of dishes all done, one being this Royal Bibingka which happens to share the top spot with cassava cake as my favorite kakanin.

cutting Royal Bibingka on a blue plate with a fork

If you're looking for the ultimate dessert to round off your Noche Buena feast, this delicious rice cake is for you! Like bibingka and puto bumbong, Royal bibingka is traditionally associated with the Christmas season but unlike the two which use regular rice batter, this Vigan version is made of glutinous rice for a chewy, mochi-like texture.

This Filipino delicacy is not only delicious, but it's also easy to make for a crowd or anytime cravings; you can have a whole pan ready to enjoy in five simple steps and less than 40 minutes!

How to Make Royal Bibingka

  1. In a bowl, whisk the glutinous rice flour, sugar, coconut milk, evaporated milk, and eggs together into a smooth batter.
  2. Pour the mixture into a well-greased baking pan, cover with film, and then bake in a 350 F until set and a toothpick inserted in the center comes out clean.
  3. Take the pan from the oven, uncover, and generously brush with butter.
  4. Sprinkle about 1 tablespoon of sugar and shredded cheese on top.
  5. Bake for another 4 to 5 minutes or until cheese is melted and top is golden. Remove from the oven and allow to cool before slicing.
Royal Bibingka on a blue serviing plate
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4.25 from 29 votes

Royal Bibingka

Royal Bibingka is a Filipino rice cake usually served on Christmas season and special occasions. Made of glutinous rice batter and topped with cheese, it makes a hearty, tasty, and gluten-free dessert or snack. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 400kcal
Author: Lalaine Manalo

Ingredients

  • 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, shredded
US Customary - Metric

Instructions

  • In a large bowl, combine glutinous rice flour, 1 cup of the sugar, coconut milk, evaporated milk, and eggs. Whisk together until batter is well-blended and smooth.
  • Generously grease an 11 x 9  baking dish or 10-inch cast-iron skillet with margarine or butter. Pour rice batter and tightly cover with foil.
  • Bake in a 350 F oven for about 15 to 20 minutes or until mixture is set and a 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 the top with margarine. 
  • Sprinkle with the remaining 1 tablespoon sugar and cheese. 
  • Return to oven and bake for another 4 to 5 minutes or until cheese is melted and the top is golden. Remove from heat and allow to cool completely before slicing.

Video

Nutrition

Calories: 400kcal | Carbohydrates: 59g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 132mg | Potassium: 177mg | Sugar: 26g | Vitamin A: 270IU | Vitamin C: 0.6mg | Calcium: 162mg | Iron: 1.5mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Ochie says

    April 25, 2019 at 8:04 am

    hello. pwede ba ito ng walang eggs? please let me know.

    Reply
    • Lalaine Manalo says

      April 25, 2019 at 9:47 am

      Hello Ochie,

      Hindi ko pa nasubukan na walang eggs, baka iba ang texture pag wala.

      Reply
  2. Susan says

    April 24, 2019 at 9:49 am

    Hello. pwede ba walang eggs?

    Reply
    • Lalaine Manalo says

      April 25, 2019 at 9:48 am

      Di ko pa nasubukan without eggs. Baka magiba ang texture kung wala.

      Reply
  3. Kim Pisco says

    April 15, 2019 at 1:40 pm

    4 stars
    What kind of cheese did you use? Just regular American cheese or sharp cheddar or mild cheddar?

    Reply
    • Lalaine Manalo says

      April 20, 2019 at 8:02 am

      I like to use sharp cheddar as the stronger flavor goes well with the sweetness of the cake 🙂

      Reply
  4. Mila Ireland says

    April 09, 2019 at 8:23 am

    Noticed the ingredients didn’t include baking powder
    Is that right?

    Reply
    • Lalaine Manalo says

      April 09, 2019 at 5:53 pm

      Hi Mila,

      Yes, no baking powder. This kalamay does not puff up; it's very chewy and dense 🙂

      Reply
  5. Laurene Elauria Johnson says

    March 26, 2019 at 2:35 am

    5 stars
    I will try to make this today. Thanks Lalaine I am really hungry for Filipino kakanin . In Pa where I am there’s no pinoy store.

    Reply
    • Lalaine Manalo says

      July 20, 2019 at 4:50 am

      Laurene, hope you were able to try it!!

      Reply
  6. merian tandingan says

    March 21, 2019 at 5:52 pm

    can i put shredded buko on royal bibingka

    Reply
    • Lalaine says

      March 21, 2019 at 11:36 pm

      I've never tried it but sounds delicious 🙂

      Reply
  7. Marie says

    November 12, 2016 at 7:55 pm

    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?

    Reply
    • Lalaine says

      November 20, 2016 at 11:54 pm

      I've never tried it in a cupcake pan but I think it would work.

      Reply
    • Lalaine says

      November 20, 2016 at 11:56 pm

      Kecap manis is an Indonesian sweet soy sauce. If you can't find it, just add brown sugar or molasses to regular soy sauce.

      Reply
  8. Vine says

    October 06, 2016 at 7:25 am

    Thank u so much for the recipe. I will try it today.

    Reply
    • Lalaine says

      October 07, 2016 at 1:01 pm

      You're welcome 🙂

      Reply
  9. celestine says

    April 21, 2016 at 3:42 pm

    Hi. Is there a chance we can steam instead of using an oven?

    Reply
    • Lalaine says

      April 21, 2016 at 4:12 pm

      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. 🙁

      Reply
  10. Hyde says

    February 18, 2016 at 12:05 am

    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 😊

    Reply
    • Lalaine says

      February 19, 2016 at 1:47 am

      You're welcome, Hyde. I am glad you like this recipe and the cheese puto 🙂

      Reply
  11. mae says

    January 30, 2016 at 10:30 pm

    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 ..........

    Reply
    • Lalaine says

      January 30, 2016 at 10:36 pm

      Hello Mae

      Yes pwede. Actually freshly-milled galapong is better talaga for this. I am glad nagustuhan mo yung macaroons 🙂

      Reply
  12. MARIA CARTER says

    December 17, 2015 at 10:27 pm

    Can you make this recipe without using evaporated milk?

    Reply
    • Lalaine says

      December 20, 2015 at 9:29 am

      Hi Maria

      You can substitute regular homogenized milk 🙂

      Reply
  13. edelweiza says

    November 26, 2015 at 12:29 am

    Sarap! Just in time for Christmas! I bet you miss Pinas for its long Christmas celebration. 🙂

    Reply
  14. Mahru says

    November 24, 2015 at 12:56 pm

    Will it be possible Lalaine to use a steamer instead of baking?

    Reply
    • Lalaine says

      November 24, 2015 at 11:40 pm

      Hello Mahru

      I don't think this will work in a steamer. Or at least, I've never tried in cooking it that way.

      Reply
  15. Nova says

    November 24, 2015 at 12:59 am

    Can I use dissolved coconut milk powder instead? What's the measurement? Thanks!

    Reply
    • Lalaine says

      November 24, 2015 at 1:04 am

      About 1 to 1-1/2 cups of coconut milk powder for 1 cup of water.

      Reply

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