Comments on: Royal Vigan Bibingka

By: Favorite Filipino Food for Christmas - The Quirino Kitchen

Favorite Filipino Food for Christmas - The Quirino Kitchen — Thu, 22 Dec 2022 22:00:21 +0000

[…] Royal Vigan Bibingka is a thick, rich, sticky rice cake that I recreated after we enjoyed some in Vigan, Ilocos Sur on a trip to the Philippines. This is a rich, and dense kakanin, that’s mildly sweet, and has a melted cheese topping. Perfect for merienda snacks during the holidays. Click recipe here. […]

By: Bibingka Recipe Glutinous Rice Flour - Royal Bibingka Recipe - Panlasang Pinoy

Bibingka Recipe Glutinous Rice Flour - Royal Bibingka Recipe - Panlasang Pinoy — Sun, 07 Feb 2021 13:17:10 +0000

[…] 8. Royal Vigan Bibingka – Asian In America […]

By: Elizabeth Q

Elizabeth Q — Tue, 02 Feb 2021 20:21:17 +0000

In reply to Ms. Wenggay. Thanks and glad you enjoyed this recipe :)

By: Ms. Wenggay

Ms. Wenggay — Tue, 02 Feb 2021 14:10:50 +0000

Love it! I tweaked a little to add more deliciousness as my partner suggested. I decreased the sugar from 1 cup to 3/4 cup and added 1/2 condensed milk. Yummy!

By: Elizabeth Q

Elizabeth Q — Fri, 19 Jun 2020 21:14:34 +0000

In reply to RQM. Hi RQM, thanks for the feedback on both my desserts cookbook and this recipe. To clarify, first my cookbook recipes are not on this blog, and vice versa. Second, this Royal Vigan Bibingka is a different type of Filipino bibingka, inspired by the ones they sell in Vigan, Ilocos Sur, which are more chewy in consistency. The bibingka recipe you made from my How To Cook Philippine Desserts Cookbook is based on the more popular version all over the Philippines, that has Kesong Puti and salted eggs toppings. That type of bibingka is also baked in banana leaves. This Royal Vigan Bibingka recipe is an Ilocano type of kakanin, thus the difference in rice flour used. Hope that helps. Thanks!

By: RQM

RQM — Thu, 18 Jun 2020 22:57:51 +0000

In reply to RQM. Correction: I meant to say 75% rice flour and 25% glutinous rice flour. Your book recipe only uses rice flour and this one uses only glutinous rice. 100% glutinous rice to me would be more like the Asian Butter Cake that uses Mochiko flour.

By: RQM

RQM — Thu, 18 Jun 2020 22:34:30 +0000

Hi! Just found this recipe and thought, gee that name sounds familiar. That’s because I have your Filipino Desserts book. So my question is, this isn’t quite the same recipe. The one in the book sounds richer as well as a bigger version. I’ve also browsed other recipes and some add in a small (25%) amount of glutinous rice flour. I was thinking of doing the same. Reason being, the bibingka I just purchased has a lot more chew than what I’m thinking just using rice flour would give. What do you think? Is this a safe assumption? Does using rice flour alone also produce a chewy bibingka?

I can’t wait to try making my own. I didn’t think it was possible without the coal cookers they use in the PI.

By: Elizabeth Q

Elizabeth Q — Thu, 11 Jun 2020 19:58:43 +0000

In reply to Marilyn Diaz. Thanks, Marilyn! Enjoy :)

By: Marilyn Diaz

Marilyn Diaz — Thu, 11 Jun 2020 07:16:20 +0000

Thank you for sharing your royal bibingka recipe. My daughter will definitely have a happy tummy when I cook this for her.

By: Elizabeth Q

Elizabeth Q — Thu, 19 Mar 2020 15:54:04 +0000

In reply to Emily. Thanks, Emily, for pointing out the typo re the amount of water. You need 1 cup for this recipe. I updated the ingredients.