Royal Bibingka is not your regular bibingka. It is a popular rice cake that originated from Vigan, Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but it is a different piece of goodness that should not be ignored. It took me awhile to get the exact flavor and texture that I wanted, and now I am sharing my version to you. I hope that you will like it.
I enjoyed the taste and texture of royal bibingka. To me, it taste like a combination of cassava cake and espasol (less the coconut), and it has a nice chewy texture. The cheese on top and the nice margarine makes it taste even better.
Each piece of royal bibinga that I made was tested so that I will know what to eat this with and when is the best time to enjoy it. My findings are not surprising. Eating this fresh out of the oven will give you a soft textured royal bibingka. This has something to do with the temperature. Having this several hours later in room temperature will give you a chewy textured one. I prefer not to refrigerate these to maintain its chewiness. I liked it best with freshly brewed black coffee. It was also great to eat with hot chocolate.
I think that this will be best eaten as a mid afternoon snack (meryenda). There are some people that might enjoy having this for breakfast. It might look like a possible candidate for dessert as long as you are having a light meal. Royal bibinga is heavy on the tummy. A piece of it can make you feel full quickly.
Try this Royal Bibingka Recipe. Let me know what you think.
Watch this Video on How to Make Royal Bibingka
Royal Bibingka
Ingredients
- 1½ cup glutinous rice flour
- 6 tablespoons sweet rice flour Mochico
- 2 cups coconut milk
- 1 cup sugar
- 1/3 cup evaporated milk
- ½ cup margarine softened
- 3/4 cup shredded cheddar cheese
- 4 egg yolks
- 1 egg
Instructions
- Preheat oven to 350F.
- Combine the glutinous rice flour, sweet rice flour, and sugar in a bowl. Whisk until well blended. Set aside.
- In a clean bowl, beat the eggs, pour the evaporated milk and coconut milk and then continue to beat until all the ingredients are well incorporated.
- Gradually add the rice flour mixture to the bowl with wet ingredients and continue to whisk until the texture becomes soft.
- Brush margarine into the aluminum molds and then pour the mixture equally between all molds. Temporarily cover the molds with foil.
- Bake for 18 minutes.
- Remove the cover. Brush with more margarine and sprinkle cheese on top. Put back in the oven and continue to bake in 350F for 22 minutes. Set the oven to broil and broil for 8 minutes.
Chuchu says
October 20, 2016 at 9:30 amOMG! Can’t wait to try this. Surely know that is is a BOOM! Thanks Vanjo, all your recipes never fail me. I got courage to cook way back when i was in the philippines because of your recipes. Nakaka proud lang esp. your a filipino like me. Keep up!
Vanjo Merano says
October 20, 2016 at 2:40 pmThanks, Chuchu! I make sure that all recipes posted here have been tried, tested, and approved 🙂 Wait for the video, it should be up soon.
Carol says
October 20, 2016 at 7:48 pmHi Vanjo! I have all the ingredients right now except the mochico. Can I replace something for it? Thanks!
Vanjo Merano says
October 20, 2016 at 9:38 pmYou may use glutinous rice flour. Add 6 tablespoons more glutinous rice flour as a replacement and add an extra tablespoon of sugar.
K says
November 1, 2016 at 10:14 amThanks for this recipe! What is the size of the aluminum molds?
Vanjo Merano says
November 3, 2016 at 11:18 amThe ones that I used were 5 inches in diameter.
edz says
November 21, 2016 at 5:57 amThanks a lot po for this recipe.If I want to make more, shall I double the amount of the ingredients?TIA
Vanjo Merano says
November 21, 2016 at 12:24 pmThat is correct, you can make it twice as much.
Mayrose says
November 22, 2016 at 7:02 amSweet rice flour is not availbale. Any other subsitute
may says
March 16, 2017 at 8:07 amgood for how many days bago d masira?
Rachelle Castro says
October 1, 2018 at 5:40 amThanks vanjo laki ako sa pagluluto ng kakanin pero kapag gusto kong maglutu ill make sure iseaearch ko muna mga recipe mo big help for me dahil lam mo na mostly tantyahan lang ginagawa ko not unlike u me mga measurements for me to follow para makuha ko ang tamang lasa kaya tlgang d best ang mga recipe mo pasok na pasok sa ating panlasa i salute u and more power kapatid…big thanks!
cookie says
October 5, 2018 at 5:46 amhi Vanjo. paano kung i want half of the receipe lang gagawin ko how can i divide the eggs and i saw sa video mo you used one can of coconut milk or gata lang nilagay mo diba one can ng gata is one cup? (correct me if i’m wrong). thank you.
Nora says
March 12, 2019 at 8:18 pmGlutinous rice flour us the same as mochikp. Why do you use different sweet rice. Itcan be confusing
Vanjo Merano says
March 13, 2019 at 5:20 pmI’m sorry, but I don’t get why you are referring to sweet rice flour (Mochico) and glutinous rice flour as the same ingredients. Can you please tell me why you think these are the same? Thanks!