The Royal Bibingka is so easy to make in less than 30 minutes and so delicious! Made with sticky rice, this Filipino rice cake is soft, chewy, cheese and gluten-free. It is traditionally offered on Christmas Eve but there is no reason not to enjoy it all year round!
If you are looking for the ultimate dessert to end your drunken binge feast, this delicious sticky rice cake is for you! Like Bibingka and Poto Bombong, the Royal Bibingka is traditionally associated with the Christmas season, but unlike the two who use regular rice batters, this vegan version is made from rice flour for a chewing, cobble-like texture.
This Filipino delicacy is not only delicious, but also easy to make for crowds or anytime desire. You can prepare a whole pan in five easy steps and enjoy in 30 minutes!
In addition, the recipe requires seven simple ingredients that you may already have. There is no need for fancy goods. Just a stir to get the batsmen together.
Make the batter. In a bowl, whisk the glutinous rice flour, sugar, coconut milk, evaporated milk, and eggs into a thin, smooth batter.
Transfer to a baking dish. You can use a baking dish, ramekins, or cast-iron skillet. Grease the inside of the pan with butter to keep the cake from sticking. Or line with banana leaves brushed with butter to add aroma.
Bake in 350 F oven. Transfer the batter to a prepared baking dish and bake in a preheated oven. Put a toothpick in the center to test the donation. If it comes out clean, the bibangka is ripe. If an 11 x 9 pan is used, it will take 15 to 20 minutes to set up. If you use an 8 x 8 pan, the cake will thicken and take longer to bake.
Add toppings. Remove the pan from the oven and brush with butter and sprinkle with sugar and chopped cheese.
to cook. Return to the oven and bake for another 3 to 5 minutes or until the cheese melts and turns golden. Remove from the oven and allow to cool before slicing.
A sticky rice cake can bloom during baking. Don’t worry, just push down slowly to reduce it.
How to serve and store
This wagon Royal Bibangka is traditionally offered during the Christmas season but there is no reason why you should not enjoy it all year round. It’s easy to bake in the oven and makes a delicious snack or dessert treat with coffee or your favorite cold drink.
To store leftovers, cover the pan tightly with plastic film and refrigerate for 3 days.
The sticky rice cake hardens when cooled. To serve, heat in the microwave for a few seconds until warm and soft.