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Royal Bibingka Recipe (a.k.a. Chewy Filipino Rice Cake)

Carrine Samantha Updated Filipino Kitchen

royal bibingka recipe

A mildly sweet sticky rice cake topped with a cheesy and buttery crust

royal bibingka recipe

Filipino Kitchen · Dessert, Snack

Royal Bibingka Recipe (a.k.a. Chewy Filipino Rice Cake)

A mildly sweet sticky rice cake topped with a cheesy and buttery crust

Prep
15 min
Cook
20 min
Total
35 min
Yield
30 pieces

Ingredients

Units

Method

  1. Preheat the oven to 300F/160°C. Grease cupcake or muffin molds tin molds or baking dish with oil, butter or margarine. Set aside.

  2. Mix the glutinous rice flour and sugar in a large mixing bowl using a whisk.

  3. Add the evaporated milk and coconut cream and whisk until well blended.

  4. Add the eggs and 5 Tablespoon of margarine mix again. Then lastly, fold in the macapuno strings.

  5. Pour batter into the molds(about ¼ cup) and bake for 10 minutes. Remove the cakes from the oven then turn the heat up to 350F/180℃.

  6. Brush the top of each piece with remaining melted margarine or butter then top with grated cheese. Bake again for another 5-10 minutes or until cheese has melted and turned a golden brown.

  7. Remove the molds from the oven and let it cool down. Once cool enough to handle, remove the cakes from the mold. Use a soft spatula to pry them away if too sticky. Place each piece in a cupcake or muffin liner.

Royal Bibingka Cake Recipe – Bibingka is a popular baked rice cake in Filipino cuisine. But do you know that there is another version of this treat? It is called, Royal Bibingka. Royal Bibingka is a chewy version of bibingka and has a cheesy and crisp topping. It is a native delicacy from Ilocos and unlike traditional bibingka cakes, they are baked in the oven. The rice cake is made with glutinous rice flour, eggs, and coconut cream and are baked in muffin tins similar to Mammon.

Like Bibingka and Mammon, there are different ways to make Royal Bibingka, this Royal Bibingka Recipe is just one of them:

Tips for Royal Bibingka

The best way to enjoy this rice cake treat is when it’s still warm. Especially when the crust is still a bit gooey and bubbly. There is the option to have the snack chilled but Royal Bibingka generally lasts up to three days after being put in the refrigerator. Any longer and you risk a tough snack even when microwaved. Aside from this, it’s the type of snack best enjoyed fresh. If you’re fond of treats that are not overly sweet or rice cakes in general, this snack is for you.

You can also try out other desserts with our “Ube Maja Blanca Recipe” and “Bicho Bicho Recipe.” For other Filipino rice cake variations, check out “Leche Puto.”

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