Royal Bibingka
User Reviews
4.4
Royal Bibingka
Description
Royal Bibingka uses glutinous rice flour blended with sugar, coconut milk, evaporated milk, and eggs to create a batter that bakes into a dense, sticky rice cake. Baking at 350°F sets the mixture, and an initial puffing during baking can be gently pressed down to maintain an even surface. After partial baking, the cake is topped with butter or margarine, sprinkled with additional sugar, and covered with shredded sharp cheddar cheese. It returns to the oven to melt the cheese and develop a golden topping.
The combination of coconut and evaporated milk provides a creamy richness to balance the sticky texture of the rice flour. The sharp cheddar adds a tangy contrast to the sweetness and richness of the cake. Cooling completely before slicing allows the cake to firm up, making neat slices possible.
This cake can be baked in different pan sizes, with smaller pans producing a thicker, longer-baking cake. The recipe advises on this adjustment. The top layer of melted cheese adds a savory note that makes this traditional dessert distinctive.
Ingredients
- 2 cups glutinous rice flour
- 1 cup sugar plus 1 tablespoon for dusting
- 1 cup coconut milk
- ½ cup evaporated milk or fresh milk
- 3 egg
- 2 tablespoons margarine or butter, melted
- 1 cup cheddar cheese sharp, 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
- Using an 8 x 8-inch pan results in a thicker bibingka that needs longer baking.
- The rice cake may puff up during baking; gently press down to flatten before adding toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 132mg | 6% |
| Potassium | 177mg | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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