Royal Bibingka

Royal Bibingka is a dense rice cake that is a slightly chewy, mildly sweet, and totally delicious native delicacy from Ilocos. It is topped with a buttery and cheesy crust, giving it a rich and savory taste. This recipe is made special by adding macapuno strings for more texture and flavor.

What is Royal Bibingka?

This Ilocano specialty is different from the usual Bibingka that we know and enjoy during the Christmas season. It is made of glutinous rice flour, eggs, and coconut cream, giving it a denser and chewier consistency, much like that of cassava cake. The way that they are cooked is also different. While regular bibingka is cooked in a charcoal-heated clay pot, these yummy treats are baked in the oven.

I made them into cupcake sizes which is how it is sold in the food and souvenir stalls of Vigan. I think it is easier to make and serve, as well as to pack when you plan to make them as on-the-go treats or as thoughtful holiday gifts. However, feel free to make them in casseroles or round baking dishes.

Ingredients Used

• Glutinous rice flour- also called sticky rice flour. This will give the kakanin its chewy texture.
• Sugar – To make sure that your Royal Bibingka does not become too sweet, use less if making it with sweetened macapuno.
• Evaporated milk
• Coconut cream- use full-fat if you want it extra rich and creamy.
• Eggs- you will be using whole eggs for this recipe.
• Margarine- you can also use butter as a substitute.
• Sweetened macapuno or coconut strings – this is optional but highly recommended.
• Cheese- I used a local brand of processed cheese. You can also use cheddar, Gouda, or Monterey Jack.

Foxy Tips when Making Royal Bibingka

• Take your margarine or butter out of the fridge 30 minutes before starting. Or you can cut them into cubes and melt them in the microwave for some seconds.
• Make sure to grease your tin molds or baking dish before adding the batter. This will make it easier for you to dislodge them later on without any mishaps. You can also use silicone baking molds to make it easier.
• You can also line your baking molds or dish with banana leaves to add a bit more flavor to them!
• Brush the top of bibingka with butter and top with cheese after baking for a few minutes but has not yet completely set. This will make sure that the cheese sticks to the bibingka as it melts.
• Check if the bibingka is baked through by inserting a toothpick in the center of one. If it comes out clean, it should be good to go.
• Let them cool and set in the baking molds or dish for a few minutes before attempting to transfer them into the cupcake or muffin liners.

Serving and Storing

Serve them while still warm, with the crust still a bit gooey and bubbly. They are perfect as breakfast or afternoon snacks with your fave coffee or tea. Any leftovers should be placed in a sealed container or sealable plastic bag and refrigerated for up to three days. You can enjoy them chilled, but they are easy enough to reheat in the microwave for 30 seconds apiece.   

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Royal Bibingka Recipe

4.88 from 8 votes

Royal Bibingka, a native delicacy from Ilocos, is a baked sticky rice cake that is chewy, mildly sweet, and utterly delicious. It is topped with a buttery and cheesy crust, giving it a rich and savory taste. This recipe is made special by adding macapuno strings for more texture and flavor.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Course :Snack

Servings =30 pieces

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Ingredients

 

1x2x3x

US CustomaryMetric

• 4 cups glutinous rice flour
• 1 cup sugar if with sweetened macapuno or 1 ½ cups if not using macapuno
• 1 can evaporated milk
• 1 can coconut cream
• 6 medium eggs
• 5 tablespoon margarine or butter melted
• 3 tablespoon margarine or butter melted
• 1 cup sweetened macapuno or coconut strings optional
• 1-2 cups grated cheese

Instructions

 

• Preheat the oven to 300F/160°C. Grease cupcake or muffin molds tin molds or baking dish with oil, butter or margarine. Set aside.
• 4 cups glutinous rice flour, 1 cup sugar
  Mix the glutinous rice flour and sugar in a large mixing bowl using a whisk.
• 1 can evaporated milk, 1 can coconut cream
  Add the evaporated milk and coconut cream and whisk until well blended.
• 6 medium eggs, 5 tablespoon margarine or butter, 1 cup sweetened macapuno or coconut strings
  Add the eggs and 5 Tablespoon of margarine mix again. Then lastly, fold in the macapuno strings.
• Pour batter into the molds(about ¼ cup) and bake for 10 minutes. Remove the cakes from the oven then turn the heat up to 350F/180℃.
• 3 tablespoon margarine or butter, 1-2 cups grated cheese
  Brush the top of each piece with remaining melted margarine or butter then top with grated cheese. Bake again for another 5-10 minutes or until cheese has melted and turned a golden brown.
• Remove the molds from the oven and let it cool down. Once cool enough to handle, remove the cakes from the mold. Use a soft spatula to pry them away if too sticky. Place each piece in a cupcake or muffin liner.

Nutrition

Calories: 177kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 88mgPotassium: 109mgFiber: 1gSugar: 8gVitamin A: 251IUVitamin C: 1mgCalcium: 68mgIron: 1mg

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