• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Filipino Desserts and Kakanin

    Royal Bibingka – Easy Authentic Recipe

    by Jolina | Published: February 20, 2024 | Last Updated: February 20, 2024 | 2 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Pin for Easy Authentic Royal Bibingka Recipe.
    Pin for Filipino Royal Bibingka.
    Pin for Easy Authentic Royal Bibingka Recipe.

    Royal bibingka (also known as bibingka Ilocano or Vigan bibingka) is a variety of Filipino rice cake made of glutinous rice flour, coconut milk, eggs and cheese. It’s chewy and sticky, not too sweet, delicious! Check out the authentic recipe below with lots of tips, FAQs and step-by-step photos for perfect royal bibingka every time.

    (Another kind of Filipino sticky rice cake, bibingka malagkit has a delicious coconut caramel topping. And espasol is delightfully chewy, like mochi! Check them out.)

    Slices of royal bibingka on plates.
    Jump To hide
    Why you’ll love making this type of Filipino rice cake
    How to make
    Expert baking tips
    Recipe FAQs
    Other Filipino kakanin recipes
    Royal Bibingka Recipe

    It’s really challenging to keep track of all the varieties of bibingka we Filipinos have. 

    Being a land of rice and coconut, every province has its own take on the popular Filipino delicacy, from Mindanao in the South to Ilocos in the North.

    What we have today is royal bibingka, the pride of Ilocos Sur, specifically the beautiful town of Vigan.

    It’s made of glutinous rice flour, coconut milk, evaporated milk, butter and eggs baked in molds lined with banana leaves. It’s then topped with more butter and sprinkled with cheese. 

    It’s wonderfully chewy, similar in consistency to cassava cake. But unlike cassava cake, royal bibigka is sweet and salty and has a crusty cheesy top.

    It’s also usually served during the Christmas season and is a popular pasalubong among tourists. There’s no reason we can’t enjoy it all year though!

    It’s easy to make and so good. 

    Why you’ll love making this type of Filipino rice cake

    Freshly made Ilocano bibingka on a pan.

    My mother-in-law is a true-blue Ilocana. She gave me tips when I was developing this recipe and I’m happy to report that the final product has her seal of approval! 

    I love making this and hope you do, too.

    • Easy and fool-proof. The recipe is very simple to follow and very difficult to mess up. No special techniques or tools needed! Plus, you’ll only need 1 bowl for easy clean up and just 7 easy-to-find ingredients.
    • Authentic. It’s also authentic with no unnecessary add-ins. This royal bibingka is also thinner than others; my mother-in-law insists it’s how it’s done and having visited Vigan many times, I remember them quite thin, too. However, if you like them thicker, all you need to do is use a smaller pan and adjust the baking time (see FAQs).
    • Big batch. This recipe makes at least 16 and up to 24 servings, depending on how you slice them. Perfect for potlucks and other celebrations.
    • Delicious. Last but most definitely not least, it’s delicious! Perfectly chewy, cheesy and not too sweet; just enough to make you come back for more.

    How to make

    Ingredients for royal bibingka with text overlay.
    (Featured products are not sponsored.)

    To make this royal bibingka recipe, all you’ll need to do is mix everything in a bowl, bake, broil and serve.

    Ingredient notes

    You’ll need pantry staples like eggs, butter and granulated sugar. Also:

    • Glutinous rice flour. Glutinous rice flour is also sometimes called sticky rice flour or sweet rice flour. Make sure to get the right kind. Using just rice flour will not result to the same chewy consistency.
    • Coconut milk. Make sure you’re using coconut milk and not coconut cream.
    • Evaporated milk. For best results, go for full fat evaporated milk.
    • Grated or shredded cheese. I like using sharp cheddar cheese but you can use whatever you have on hand, even parmesan cheese if you’re feeling fancy! I just don’t recommend mozzarella or other subtle-flavored cheese.

    Baking tools

    We won’t need an electric mixer to make this recipe. Just a bowl, a whisk, and a baking pan.

    Step-by-step photos

    Preheat your oven to 350F. Line a 12×17 inch cookie sheet with parchment paper and (optionally), with washed and dried banana leaves.

    Ilocano bibingka ingredients in a bowl.

    Add all ingredients (except grated cheese) in a large bowl.

    Royal bibingka batter in a bowl.

    Whisk until smooth and incorporated.

    Vigan bibingka batter in a pan.

    Pour batter to your prepared pan, loosely cover with aluminum foil.

    Ilocos bibingka baked in a pan with banana leaves.

    Bake for 35-40 minutes or until set and the edges start to separate from the pan.

    Melted butter drizzled on top of baked bibingka.

    Carefully remove pan from the oven, remove the foil and drizzle with butter

    Cheese sprinkled on top of bibingka.

    Then sprinkle with cheese.

    Freshly baked bibingka Vigan on banana leaves.

    Broil uncovered on high for 3-5 minutes or until the cheese is nice and golden.

    Allow to cool before serving. 

    Expert baking tips

    Easy, right? Here are tips to make this Ilocano delicacy perfect every time.

    • Banana leaves. If using banana leaves, make sure to thoroughly rinse and dry before using. To make them more pliable, pour boiling water over them (repeat a few times) or pass them over a small open flame (be careful because they will catch on fire or burn) until soft. I love using banana leaves because they lend a nice smokey flavor to the bibingka.
    • Cheese. I don’t give the amount of cheese you need to put for the topping because this is entirely up to you! Put as much or as little as you want (I personally go for a lot). What’s important is you use a sharp and salty variety. I’m partial to cheddar.
    • Baking time. Every oven is different so make sure to keep an eye on your bibingka. As soon as it looks set and the edges start separating from the edge of the pan, you can take it out and place your toppings.
    • Broil time. It’s even more important to keep watch when it’s broiling. It can burn in a split second so as soon as your cheese melts and turns a nice golden color, you can take the pan out.
    • Puffed up. Did your bibingka puff up during baking? Don’t worry, it will deflate as it cools. You don’t need to do anything.

    Recipe FAQs

    A slice of royal bibingka Vigan on a plain background.
    What is the difference between royal bibingka and bibingka?


    Royal bibingka is made with glutinous rice, coconut milk and evaporated milk then topped with butter and cheese.

    Bibingka is made with glutinous rice flour and topped with cheese, salted eggs and shredded coconut. This bibingka cheesecake is based on it.

    Can I make royal bibingka cupcake size?


    It’s easy to make cupcake size royal bibingka. Simply line a cupcake or muffin pan with parchment or banana leaves, pour the batter and bake! Check for doneness sooner.

    Pan substitutions


    If you don’t have a 12×17 inch baking pan, anything similar will work. I just don’t recommend going any bigger than this.

    Also, ideally the height of your pan is at least 2 inches so the batter doesn’t overflow.

    And if you choose a smaller pan so that your bibingka turns out thicker, remember that it will take a little longer to set.

    Storage and shelf life


    You can store leftovers in the fridge in a covered container. Should be good for up to a week.

    It’s best to serve royal bibingka warm so microwave a slice for 20-30 seconds before serving.

    Other Filipino kakanin recipes

    Want to explore the delicious world of Filipino kakanin? Here are some easy and tasty recipes to try:

    • Palitaw Recipe Easy Authentic
      Palitaw Recipe (Filipino Rice Cakes with Coconut and Sesame Seeds)
    • Maja Blanca Recipe
      Maja Blanca Recipe – Easy No-Fail Recipe
    • Bowl of freshly made pichi pichi
      Easy Pichi Pichi Recipe
    • Suman with sweet mango dessert.
      Suman Malagkit

    Vigan royal bibingka is great for merienda or snack and even dessert. Enjoy!

    Happy baking!

    Did you make this royal bibingka Vigan recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Slices of royal bibingka on plates.

    Royal Bibingka Recipe

    Author: Jolina
    Royal bibingka (also known as bibingka Ilocano or Vigan bibingka) is a variety of Filipino rice cake made of glutinous rice flour, coconut milk, eggs and cheese. It’s chewy and sticky, not too sweet, delicious!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert, Snack
    Cuisine Filipino
    Servings 24 servings
    Calories 127 kcal

    Equipment

    • Baking Sheets
    • Mixing Bowls

    Ingredients
     
     

    • 14 oz glutinous rice flour
    • 1 14-oz can coconut milk
    • 1 12-oz can evaporated milk
    • 5 pieces large eggs beaten
    • 1 cup granulated sugar see notes
    • ½ cup unsalted butter melted, plus more for drizzling
    • cheese grated or shredded

    Instructions
     

    • Preheat your oven to 350F. Line a 12×17 inch cookie sheet with parchment paper and (optionally), with washed and dried banana leaves.
    • Add all ingredients (except grated cheese) in a large bowl and whisk until smooth and incorporated.
      14 oz glutinous rice flour, 1 14-oz can coconut milk, 1 12-oz can evaporated milk, 5 pieces large eggs, 1 cup granulated sugar, ½ cup unsalted butter
      Royal bibingka batter in a bowl.
    • Pour batter to your prepared pan and loosely cover with aluminum foil.
      Vigan bibingka batter in a pan.
    • Bake for 35-40 minutes or until set and the edges start to separate from the pan.
      Ilocos bibingka baked in a pan with banana leaves.
    • Carefully remove pan from the oven, remove the foil, drizzle with butter then sprinkle with cheese.
      cheese
      Cheese sprinkled on top of bibingka.
    • Broil uncovered on high for 3-5 minutes or until the cheese is nice and golden. Allow to cool slightly before serving. 
      Freshly baked bibingka Vigan on banana leaves.

    Video

    Notes

    1. The total yield for this recipe depends on how big or small your royal bibingka slices are. The estimated nutrition information is based on 24 servings.
    2. For a slightly sweeter bibingka, add ¼ to ½ cup of sugar.
    3. I like using cheddar cheese in this recipe. How much you use depends on you; I like to cover the top of the whole bibingka with cheese.
    4. Same goes for how much butter to drizzle on top. I just make sure to evenly cover the top. What you can do is melt 1-2 tablespoons then melt some more if you need more.
    5. See post on how to use banana leaves, baking tips and other FAQs.

    Nutrition

    Calories: 127kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 1mgPotassium: 14mgFiber: 0.4gSugar: 8gVitamin A: 119IUCalcium: 3mgIron: 0.1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Filipino Desserts and Kakanin

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of pistachio sans rival on a plate.
      The Best Pistachio Sans Rival
    • Fried Filipino tikoy.
      Tikoy (Nian Gao Filipino Style)
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Amy

      March 11, 2024 at 8:16 am

      5 stars
      This was very good and easy to make. We like that its not very sweet. Even my husband who doesn’t like kakanin ate more than 1 slices.

      Reply
      • Jolina

        March 12, 2024 at 9:46 am

        That’s always a good sign 🙂 Glad you enjoyed the royal bibingka Amy!

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust

    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)

    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.

    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette

    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies

    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake

    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.