Name: Royal Bibingka
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups glutinous rice flour; 200 ml coconut milk; 200 ml evaporated milk; 1/2 tsp vanilla extract; 400 ml condensed milk; 3 large eggs; 2 tbsp butter (melted); 3 tbsp desiccated coconut (or macapuno strips); dash of salt

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Royal Bibingka is a traditional Filipino rice cake that combines a delightful blend of flavors and textures. This cheesy-crust, chewy, and soft treat is synonymous with Christmas season in the Philippines.

When it comes to Filipino delicacy, few can match the rich and festive flavors of Royal Bibingka. It is one of my favorite dessert after a hearty Noche Buena along with puto bumbong. For many Filipinos, the taste of bibingka is a cherished memory associated with the holiday season. It’s a comfort food that evokes nostalgia and a sense of homecoming.

This royal bibingka recipe is a great addition to your sticky rice cake recipes. It’s easy and comes together in 30 minutes or less. It’s not only a delicious after-meal dessert but can also serve as a meryenda (afternoon snack), holiday gifts or pasalubong.

Where did Royal Bibingka come from?

Royal Bibingka has a rich history deeply rooted in Filipino culture. Its origins can be traced back to pre-colonial times when rice was already a staple food in the Philippines. It’s popular in Vigan, Ilocos Sur that resembles cassava cake or even Filipino cheese cupcakes.

Over the centuries, as the Philippines was influenced by various cultures, the bibingka recipe evolved. The addition of coconut milk, sugar, and toppings like grated cheese and salted eggs are said to have been introduced during the Spanish colonial period, adding layers of complexity to this beloved dessert.

What is Royal Bibingka made of?

Royal Bibingka is a traditional dense rice cake that combines a harmonious blend of flavors and textures. Here are the key ingredients that make it special:

Glutinous Rice Flour – The heart of Royal Bibingka lies in glutinous rice flour. This special type of rice flour gives the dessert its characteristic chewy and slightly sticky texture, making it distinct from other rice cakes.
Coconut Milk – The creamy richness of coconut milk adds depth and flavor to the bibingka. It’s a staple ingredient in Filipino desserts and imparts a tropical, nutty aroma to this dish.
Sugar and Salt – Sugar to sweeten the bibingka is often used but can be substituted with condensed milk. This sweetness is balanced with some salt and enhances its overall appeal.
Eggs – Eggs not only provide structure to the bibingka but also contribute to its rich and custard-like texture. They help bind the ingredients together, creating a harmonious consistency.
Cheese and Macapuno strings – Grated cheese of choice like cheddar cheese is traditionally added to create a delightful contrast of flavors. The macapuno strings adds texture and can be changed with desiccated coconut.
Banana Leaves – While optional, banana leaves are used to line the bottom of the baking pan, imparting a subtle, earthy aroma to the bibingka as it cooks. They also provide a rustic and traditional presentation.

Why do we eat bibingka during Christmas?

The tradition of eating bibingka during Christmas in the Philippines is deeply ingrained in the country’s culture. There are several reasons behind this delightful custom:

Simplicity and Warmth – Christmas in the Philippines is often celebrated with a sense of warmth and simplicity. Bibingka, with its humble yet comforting ingredients, embodies this spirit perfectly. It’s a reminder of the joy of sharing and coming together as a community.

Family and Tradition – Christmas is a time for families to gather, and bibingka serves as a centerpiece of Filipino family traditions. It’s often enjoyed together after attending the Misa de Gallo (Simbang Gabi), the early morning Christmas Mass.

Street Food Stalls and Vendors – During the Christmas season, the streets of the Philippines come alive with bibingka stalls and vendors. The aroma of bibingka being cooked over hot coals fills the air, creating a sense of festivity and anticipation.

Frequently Asked Questions (FAQs)

While glutinous rice flour is preferred for its unique texture, you can use regular rice flour in a pinch. However, the consistency and taste may differ slightly.

Banana leaves add a wonderful aroma, but you can use parchment paper as a substitute. Just make sure to grease it before pouring the batter.

Yes, you can! Bibingka can also be cooked using a stovetop method.

You can experiment with different toppings like grated coconut, kesong puti (local cheese), or even a salted caramel drizzle for a unique twist.

Cooking Tips

Consistency of the Batter: Achieving the right batter consistency is crucial. It should be smooth and slightly thick but still pourable. If it’s too thick, you can add a bit more coconut milk; if it’s too thin, add a touch more glutinous rice flour.
Preheat the Oven: Ensure your oven is preheated to the correct temperature before baking. This helps the bibingka cook evenly and rise properly.
Even Topping Distribution: When adding grated cheese on top of the bibingka, try to distribute them evenly. This ensures that every slice gets a balanced mix of flavors.
Check for Doneness: Keep a close eye on the bibingka as it bakes. The top should turn a beautiful golden brown, and a toothpick inserted into the center should come out clean. Be cautious not to overbake, as this can make it dry.
Cool Before Slicing: Allow the bibingka to cool for a few minutes before slicing it. This helps it set and makes it easier to cut into neat portions.

How to Serve and Store

Serve Warm: Royal Bibingka is best enjoyed when it’s still warm. The flavors and textures are at their peak when it’s freshly baked.
Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. Reheat slices in the microwave for a few seconds to restore their soft, chewy texture.

Tupig – Sweet, chewy rice cakes with coconut strips wrapped in charred banana leaves.
Gelatin sa Gata – Creamy gelatin with coconut milk, macapuno and nata de coco. A festive dessert for the festive holidays!

desserts in muffin liners on top of table

Royal Bibingka

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Course: Dessert

Cuisine: Filipino

Keyword: royal bibingka, royal bibingka recipe

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: 16 servings

Calories: 312kcal

Author: Mia

Ingredients

2 cups glutinous rice flour
200 ml coconut milk
200 ml evaporated milk
1/2 tsp vanilla extract
400 ml condensed milk
3 large eggs
2 tbsp butter (melted)
3 tbsp desiccated coconut (or macapuno strips)
dash of salt

Instructions

Pre-heat oven at 180°C/356°F and generously grease muffin pan with butter. Set aside.
In a mixing bowl, crack and place eggs then beat until light in color.
200 ml coconut milk, 200 ml evaporated milk, 1/2 tsp vanilla extract, 3 large eggs, 400 ml condensed milk
Add evaporated milk, coconut milk, vanilla extract, and condensed milk. Stir until fully incorporated.
Add glutinous rice flour into the wet ingredient gradually while stirring between additions. Mix until no trace of flour is left.
2 cups glutinous rice flour
Tip in desiccated coconut, melted butter, and salt. Mix until fully combined
2 tbsp butter, 3 tbsp desiccated coconut, dash of salt
Transfer batter into prepared muffin pan. Fill each mold with approximately 1/4 cup of batter.
Bake in pre-heated oven for 10 minutes then carefully remove the cakes and brush top with melted butter and top with grated cheese.
Bake again for 25-30 minutes or until cheese is golden brown and and an inserted toothpick comes out clean.
Remove from the oven and let it cool down. Once cool enough to handle, remove the cakes from the mold and place each piece in a cupcake or muffin liner.

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Nutrition

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