Royal Bibingka is super easy to make in under 30 minutes and so delicious! This Filipino rice cake made of glutinous rice is soft, chewy, cheesy, and gluten-free, too. It's traditionally served on Christmastime but there's no reason not to enjoy it year-round!
If you're looking for the ultimate dessert to round off your Noche Buena feast, this delicious sticky 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 flour 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 30 minutes!
The recipe requires seven simple ingredients you probably already have on hand. There's also no fancy equipment needed, just a whisk to combine the batter.
Cooking steps
- Make the batter. Whisk the glutinous rice flour, sugar, coconut milk, evaporated milk, and eggs into a thin, smooth batter.
- Transfer to a baking dish. You can use a baking dish, ramekins, or cast-iron skillet. Grease the inside of the pan with butter to keep the cake from sticking. Or line with banana leaves brushed with butter to add aroma.
- Bake in a 350 F oven. Transfer the batter to the prepared baking dish and bake in the oven. Insert a toothpick in the center to check for doneness; if it comes out clean, the bibingka is cooked. It should take 15 to 20 minutes for the mixture to set if using an 11 x 9 pan. Using an 8 x 8 pan will make the cake thicker and require a longer cook time.
- Add the toppings. Remove the pan from the oven, brush with butter, and sprinkle with sugar and shredded cheese.
- Bake. Return to the oven and bake for another 3 to 5 minutes or until the cheese is melted and the top is golden. Remove from the oven and allow to cool before slicing.
Quick tip
The sticky rice cake might puff up during baking. Don't worry, just push down gently to subside.
How to serve and store
- This Vigan royal bibingka is traditionally served during the Christmas season, but there's no reason why you shouldn't enjoy it year-round. It's super easy to make in the oven and makes a tasty snack or dessert treat with coffee or your favorite cold drinks.
- Cover the pan tightly with plastic film to store leftovers and refrigerate for up to 3 days.
- The sticky rice cake tends to harden when cold. To serve, heat in the microwave for a few seconds until soft and warm.
More sticky rice cake recipes
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
- 2 tablespoons margarine or butter, melted
- 1 cup sharp Cheddar cheese, shredded
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.
- Transfer batter and 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 the oven and carefully push down areas that are puffed up. Generously brush the top with butter or margarine.
- Sprinkle with the remaining 1 tablespoon sugar and shredded 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.
Notes
- If using an 8 x 8 pan, the cake will be thicker and would require a longer cook time.
- The sticky rice cake might puff up during baking. Don't worry, just push down gently to subside.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Susan says
Turned out really good!
I was worried about it not setting after reading other reviews/comments but mine set just fine and was almost perfect.
“Almost” because I adjusted, that’s why I still gave 5 stars. I used coconut oil on the bottom of the pan and brushed plant based butter on the top. If I used real butter it would have browned nicely instead of the resulting cream color. I also cut the sugar by 1/4c which I didn’t mind, but my daughter said to add more next time. This recipe tastes close to my mom’s bibingka but not quite as gummy (I like it gummy!). She lost her old recipes but she never put cheese or coconut on hers and I prefer without also. Overall very pleased and I’ll make this again. Thank you!
Noreen says
Making it now without eggs ,, good luck to me😅
Donna C says
So pleased it tastes very nice and cooked well I thought its still runny when I used toothpick actually it's dry perhaps the moist came from the cheese so I put it back but for another 5minutes it's my first time and big hit. Thank you so much for sharing your recipes. I learned to cook from your website. Maraming salamat po.