Royal Bibingka is a Filipino rice cake usually served on Christmas season and special occasions. Made of glutinous rice batter and topped with cheese, it makes a hearty, tasty, and gluten-free dessert or snack.
I am sorry I haven’t been posting for a while. Already on the last leg of November and all I have are but six recipes to speak of. Ugh, I should work on consistency; the busiest season of the year is not the time for me to slack off.
The truth is, I’ve been cooking nonstop these past weeks, working diligently on special recipes for the coming h0lidays. I do have a good number of dishes all done, one being this Royal Bibingka which happens to share the top spot with cassava cake as my favorite kakanin.
If you’re looking for the ultimate dessert to round off your Noche Buena feast, this delicious rice cake is for you! Like bibingka and puto bumbong, Royal bibingka is traditionally associated with the Christmas season but unlike the two which use regular rice batter, this Vigan version is made of glutinous rice for a chewy, mochi-like texture.
This Filipino delicacy is not only delicious, but it’s also easy to make for a crowd or anytime cravings; you can have a whole pan ready to enjoy in five simple steps and less than 40 minutes
How to Make Royal Bibingka
- In a bowl, whisk the glutinous rice flour, sugar, coconut milk, evaporated milk, and eggs together into a smooth batter.
- Pour the mixture into a well-greased baking pan, cover with film, and then bake in a 350 F until set and a toothpick inserted in the center comes out clean.
- Take the pan from the oven, uncover, and generously brush with butter.
- Sprinkle about 1 tablespoon of sugar and shredded cheese on top.
- Bake for another 4 to 5 minutes or until cheese is melted and top is golden. Remove from the oven and allow to cool before slicing.