Royal Vigan Bibingka

4.50 from 2 votes

The Filipino Royal Vigan Bibingka is a sticky rice cake which is thick, dense and is mildly sweet with a melted cheese topping. It is famous in the city of Vigan, Ilocos Sur, the northern part of the Philippines. Each town in Ilocos has bragging rights to their own versions. The common ingredients are rice flour, coconut, sugar, milk, butter, eggs and cheese. This is an easy rice cake to put together and bakes quickly for an enjoyable midday snack or breakfast and brunch fare. Serve warm with piping-hot salabat (ginger tea). This recipe was inspired by the cookbook Naimas: The Food Heritage of Ilocos by Deogracios Savellano and Heny Sison. This recipe I made yielded 15 cupcake-sized bibingkas or 1 large pie plate.

Cook Time45

Course: Breakfast, Brunch, Merienda, Snacks

Cuisine: Asian, Filipino

Keyword: Filipino Royal Vigan Bibingka

Servings: people

Calories: 320kcal

Author: Asian in America

Equipment

Large pie plate (oven-proof) - 9-inches diameter
Large muffin tins

Ingredients

2 cups glutinous rice flour
3/4 cup coconut milk (canned)
1 cup granulated sugar
1 cup water
1/2 cup evaporated milk
1/3 cup melted unsalted butter at room temperature
3 whole large eggs
1/2 cup grated sharp cheddar cheese
Salabat (ginger tea) for serving

Instructions

Preheat the oven to 350 F.
Line the pie plate or the muffin tins with parchment paper or paper cup liners. Set aside.
In a large mixing bowl, mix together the glutinous rice flour, coconut milk and the sugar. Blend ingredients well with a wooden spoon or whisk.
Pour in the water, milk and melted butter.
Make sure melted butter is at room temperature or the eggs will cook in it.
Mix in the eggs. Blend till batter is smooth.
Pour the bibingka batter into the muffin tins (or large pie plate). Cover the bibingkas with aluminum foil.
Bake in the preheated oven 350 F for 15 minutes.
After 15 minutes, take the bibingkas out of the oven. Uncover and remove the foil.
Sprinkle the grated cheese on the bibingkas. Distribute evenly.
Return the bibingkas (uncovered) to the oven. Continue to bake for 25 to 30 minutes more. The cheese should form a crusty topping, that is slightly melted.
Take out of the oven. Cool on the counter.
Serve warm with salabat (ginger tea) or your preferred beverage.

To store:

Keep the bibingka refrigerated at all times.

Nutrition