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.
Servings: 8 Servings
- 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
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.
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