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.
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.
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
- In a bowl, whisk the glutinous rice flour, sugar, coconut milk, evaporated milk, and eggs together into a smooth batter.
- 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.
- Take the pan from the oven, uncover, and generously brush with butter.
- Sprinkle about 1 tablespoon of sugar and shredded cheese on top.
- 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
Ingredients
- 2 cups glutinous rice flour
- 1 cup sugar plus 1 tablespoon for dusting
- 1 cup coconut milk
- 1/2 cup evaporated or fresh milk
- 3 eggs
- 3 to 4 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. 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
Ochie says
April 25, 2019 at 8:04 amhello. pwede ba ito ng walang eggs? please let me know.
Lalaine Manalo says
April 25, 2019 at 9:47 amHello Ochie,
Hindi ko pa nasubukan na walang eggs, baka iba ang texture pag wala.
Susan says
April 24, 2019 at 9:49 amHello. pwede ba walang eggs?
Lalaine Manalo says
April 25, 2019 at 9:48 amDi ko pa nasubukan without eggs. Baka magiba ang texture kung wala.
Kim Pisco says
April 15, 2019 at 1:40 pmWhat kind of cheese did you use? Just regular American cheese or sharp cheddar or mild cheddar?
Lalaine Manalo says
April 20, 2019 at 8:02 amI like to use sharp cheddar as the stronger flavor goes well with the sweetness of the cake 🙂
Mila Ireland says
April 9, 2019 at 8:23 amNoticed the ingredients didn’t include baking powder
Is that right?
Lalaine Manalo says
April 9, 2019 at 5:53 pmHi Mila,
Yes, no baking powder. This kalamay does not puff up; it’s very chewy and dense 🙂
merian tandingan says
March 21, 2019 at 5:52 pmcan i put shredded buko on royal bibingka
Lalaine says
March 21, 2019 at 11:36 pmI’ve never tried it but sounds delicious 🙂
Marie says
November 12, 2016 at 7:55 pmHi 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?
Lalaine says
November 20, 2016 at 11:54 pmI’ve never tried it in a cupcake pan but I think it would work.
Lalaine says
November 20, 2016 at 11:56 pmKecap manis is an Indonesian sweet soy sauce. If you can’t find it, just add brown sugar or molasses to regular soy sauce.
Vine says
October 6, 2016 at 7:25 amThank u so much for the recipe. I will try it today.
Lalaine says
October 7, 2016 at 1:01 pmYou’re welcome 🙂
celestine says
April 21, 2016 at 3:42 pmHi. Is there a chance we can steam instead of using an oven?
Lalaine says
April 21, 2016 at 4:12 pmHi 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. 🙁
Hyde says
February 18, 2016 at 12:05 amHello 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 😊
Lalaine says
February 19, 2016 at 1:47 amYou’re welcome, Hyde. I am glad you like this recipe and the cheese puto 🙂
mae says
January 30, 2016 at 10:30 pmHello 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 ……….
Lalaine says
January 30, 2016 at 10:36 pmHello Mae
Yes pwede. Actually freshly-milled galapong is better talaga for this. I am glad nagustuhan mo yung macaroons 🙂
MARIA CARTER says
December 17, 2015 at 10:27 pmCan you make this recipe without using evaporated milk?
Lalaine says
December 20, 2015 at 9:29 amHi Maria
You can substitute regular homogenized milk 🙂
edelweiza says
November 26, 2015 at 12:29 amSarap! Just in time for Christmas! I bet you miss Pinas for its long Christmas celebration. 🙂
Mahru says
November 24, 2015 at 12:56 pmWill it be possible Lalaine to use a steamer instead of baking?
Lalaine says
November 24, 2015 at 11:40 pmHello Mahru
I don’t think this will work in a steamer. Or at least, I’ve never tried in cooking it that way.
Nova says
November 24, 2015 at 12:59 amCan I use dissolved coconut milk powder instead? What’s the measurement? Thanks!
Lalaine says
November 24, 2015 at 1:04 amAbout 1 to 1-1/2 cups of coconut milk powder for 1 cup of water.