Royal Bibingka Recipe

5 from 2 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: Filipino

Servings: servings

Calories: 127kcal

Author: Jolina

Equipment

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

US Customary - Metric

Instructions

Preheat your oven to 350F. Line a 12x17 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
Pour batter to your prepared pan and loosely cover with aluminum foil.
Bake for 35-40 minutes or until set and the edges start to separate from the pan.
Carefully remove pan from the oven, remove the foil, drizzle with butter then sprinkle with cheese.
cheese
Broil uncovered on high for 3-5 minutes or until the cheese is nice and golden. Allow to cool slightly before serving.

Video

Notes

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.
For a slightly sweeter bibingka, add ¼ to ½ cup of sugar.
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.
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.
See post on how to use banana leaves, baking tips and other FAQs.

Nutrition