Royal Bibingka is not your regular bibingka. It is a popular rice cake that originated from Vigan, Ilocos Sur. It resembles a piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but it is a different piece of goodness that should not be ignored. It took me awhile to get the exact flavor and texture that I wanted, and now I am sharing my version to you. I hope that you will like it.
I enjoyed the taste and texture of royal bibingka. To me, it taste like a combination of cassava cake and espasol (less the coconut), and it has a nice chewy texture. The cheese on top and the nice margarine makes it taste even better.
Each piece of royal bibinga that I made was tested so that I will know what to eat this with and when is the best time to enjoy it. My findings are not surprising. Eating this fresh out of the oven will give you a soft textured royal bibingka. This has something to do with the temperature. Having this several hours later in room temperature will give you a chewy textured one. I prefer not to refrigerate these to maintain its chewiness. I liked it best with freshly brewed black coffee. It was also great to eat with hot chocolate.
I think that this will be best eaten as a mid afternoon snack (meryenda). There are some people that might enjoy having this for breakfast. It might look like a possible candidate for dessert as long as you are having a light meal. Royal bibinga is heavy on the tummy. A piece of it can make you feel full quickly.
Try this Royal Bibingka Recipe. Let me know what you think.
- 1½ cup glutinous rice flour
- 6 tablespoons sweet rice flour (Mochico)
- 2 cups coconut milk
- 1 cup sugar
- ⅓ cup evaporated milk
- ½ cup margarine, softened
- ¾ cup shredded cheddar cheese
- 4 egg yolks
- 1 egg
- Preheat oven to 350F.
- Combine the glutinous rice flour, sweet rice flour, and sugar in a bowl. Whisk until well blended. Set aside.
- In a clean bowl, beat the eggs, pour the evaporated milk and coconut milk and then continue to beat until all the ingredients are well incorporated.
- Gradually add the rice flour mixture to the bowl with wet ingredients and continue to whisk until the texture becomes soft.
- Brush margarine into the aluminum molds and then pour the mixture equally between all molds. Temporarily cover the molds with foil.
- Bake for 18 minutes.
- Remove the cover. Brush with more margarine and sprinkle cheese on top. Put back in the oven and continue to bake in 350F for 22 minutes. Set the oven to broil and broil for 8 minutes.
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