Vigan Royal Bibingka Recipe

Vigan Royal Bibingka Recipe
Royal Bibingka is a associated with Christmas in Vigan. In my childhood every Christmas eve, we used to bake bibingka right in our backyard using clay bibingka stove, it was a family group effort. Every process is done homemade even the milling of glutinous rice using the old traditional hand stone miller.

Royal Bibingka

The Vigan royal bibingka is one of the food attractions of this old city. I have made a post about the commercial bibingka of Vigan earlier, click here to see that post. Here is a tweaked home baked version using coconut powder. Ingredients are available wherever part of the globe you might be. This version can be bake using your latest baking moulds. Good luck.

Royal Bibingka 2

Ingredients:

2 cups galapong, glutinous rice flour
1 1/2 cups powdered coconut milk
1/2 cup evaporated milk
3 pcs. egg, beaten
1 cup sugar
1/2 cup grated cheddar cheese
1/4 cup margarine
1 cup water

Royal Bibingka - Ingredients

Cooking procedure:

In a big bowl, sift rice flour, sugar and powdered coconut milk together. Whisk in water, milk and beaten egg until fully blended. Coat cake pan or mould with margarine and pour batter into the cake pan cover with aluminium foil. Bake at 375°F for 10 to 15 minutes in an oven. Now take out pan with half cooked bibingka, remove cover and top with cheese and sugar. Return aluminium covering and bake for another 20 to 30 minutes. Brush with margarine at least twice in between. When done, remove pan from the oven and brush again with margarine. Let cool down and serve in slices.

Tip: If you want a browned/burned effect on the top surface, just increase the temperature during the last 5 minutes or so of baking.

See related bibingka post;

Vigan Royal Bibingka
Royal Bibingka, Empanada and Longganisa. Second Stop Vigan City.

64 comments:

Anonymous said...

wow.. galing nito..:) keep the recipes coming.

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catherine said...

tanong ko lng po kung ung powdered coconut milk at saka coconut cream powder ay magkapareho ba sila kung hindi po puede po bang subtitute ung coconut cream powder kasi wala po akong mahanap na coconut milk powder

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ut-man said...

catherine, mas malamang pareho lng sila. Iba-iba rin kasi ang name kong saan bansa ito ginawa...

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Anonymous said...

if only m not lazy 2 cook, i would cook this on x-mas.

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Anonymous said...

nice site pwede poh bang mga kakanin naman poh ang post nyo like pitchi2x or kutsinta thanks one time try ko yong crispy pata thanks again

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Anonymous said...

gumawa ako ng royal bibingka, grabe super sarap..yummm..thanks po for sharing

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ut-man said...

to anonymous,
thanks for your feed back, I'm glad that my recipes work with others, particularly this Royal Bibingka recipe its one of my favorites...

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Anonymous said...

Thanks talaga,unang subok ko lang sa gatherings namin ubos talaga.Ang sarap daw.Maraming salamat.Mayat-maya ako nag-chect dito sa website mo nagbakasakali na may bago ka na namang recipe.God bless

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Anonymous said...

panu kung walang powdered coconut milk.. ang meron lang ung nakalata na coconut milk ilang ml ang ilalagay ko?? kelangan paba ng evap milk???.

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ut-man said...

Hi Anonymous, use 1 can (14once) it is about 2 cups or 470ml. But omit the water on the original recipe. Careful in choosing your canned coconut milk same are "maangta" Yes the milk is still required. You probably need to adjust the quantity of the other ingredient to compensate the additional volume of liquid from the coconut milk.

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Anonymous said...

hi, i want to try cooking this royal bibingka pero i-clarify ko lang po muna ang rice flour na gamit...is it ok to use the ordinary rice flour or should be the glutinous/malagkit one (nakita ko kasi sa image, glutinous rice)...thanks a lot

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ut-man said...

Hi Anonymous,
You have to use glutinous/malagkit rice flour, goodluck.

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Anonymous said...

thanks a lot for the clarification, i will use then the malagkit...dagdag di po regarding difference between coconut milk and coconut cream, the latter is thicker or mas puro kay sa coconut milk...

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Anonymous said...

I made this yesterday. It was very good! Parang tikoy ang consistency. Would adding baking soda make it fluffier?

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ut-man said...

Hi Anonymous,
I’m happy, yes the consistency should be like tikoy, it is actually a cross between tikoy and cassava cake.

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JORP said...

no wonder your royal bibingka got "syndicated". it looks good and 101% sure it tastes better.

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Anonymous said...

can't wait to try this one. i hope it would be a success. wish me luck. and thanks by the way for posting the recipe.

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ut-man said...

Hi anonymous, it’s guaranteed you can do it others have already tried it and got good results good luck.

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Anonymous said...

hi ang sarap naman ng mga lutuin mo, yummmmmmmmmmmy sarap naman nakakagutom.

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Anonymous said...

Thanks you so much sa recipe nitong katakam takam na bibingka.It is my favorite. Kaso palaging palpak ang bibingka ko. Again thanks for the recipe.

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ut-man said...

To anonymous, I hope you will get it right the next time...

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Anonymous said...

may ibang recipe na eggyolk ang gamit nila... alin po ba ang mas masarap yung whole egg o eggyolk... thanks po...

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ut-man said...

To Anonymous,
Hindi ko pa nasusubokan ang egg yolk lang ang sangkap. Maaring mas-"rich" ang consistency at flavor ng bibingka. I am not sure baka sa bibingkang galapong(regtular rice)na recipe ito.

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Anonymous said...

HI... yung oven po nmin sa bahay hindi Fharenheit or celcius.. number po kasi yung samen... pwede nyo po ba akong bigyan ng idea kung malakas o mahina yun po 375 F para estimate ko na lang po kpag ginawa ko na tong royal bibingka... bigyan nyo nman po ako ng idea... thanks po

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Anonymous said...

hindo po ba kakapit yung bibingka sa pan kapag luto na to... hindi po ba mahirap tanggalin sa pan.... mukha po kasing malagkit masyado kpag luto na.. anu pong gagawin ko para madali ko syang matanggal at di kumapit... salamat...

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ut-man said...

To Anonymous,
Pahiran lang po ng mantikilya ang pan. Pwede rin pong lagyan ng dahoh ng saging kong available. Goodluck...

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ut-man said...

Oven Temperature Knob Setting

Very slow___120deg.C___250deg.F___#1

Slow___150deg.C___300deg.F___#2

Moderately slow___160deg.C___325deg.F___#3

Moderate___180deg.C___350deg.F___#4

Moderately hot___190deg.C___375deg. F___ #5

Hot___200deg.C___400deg.F___ #6

Very hot___230deg.C___450deg.F___#7

Good luck...

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Anonymous said...

tanong ko lg sa procedure is it shift or sift. thanks gusto ko kase i-try for our potluck

curious girl

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ut-man said...

Pasensya na typo-error, already rectified. Thanks

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Anonymous said...

Hello, What if I double the ingredients like 4c rice flour, 3c coconut milk, what will be the oven temperature and how many minutes to cook it?

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Anonymous said...

hi! sobrang thankfull aq sa mga recipes mo,really help me sa business ko..pls keep on posting new recipes! goodluck!

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Anonymous said...

i tried this recipe and followed everything, it turned out ok, my daughters likes it very much.

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ut-man said...

To anonymous, more or less the oven temperature and baking time would be the same. But you have to maintain about an inch (1")thickness, use more baking pan as necessary.

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Anonymous said...

is it better to use a condensed milk or an evap one. What's the reason if the finished product is puffy

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Anonymous said...

Hi there!

I've always loved Royal Bibingka. I'm really glad I found your site. Lived in Vigan for a long time and definitely missing all the food there. Hope you can also share the Vigan pudding. please??? Thanks in advance!

Rossy from Aussy

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Anonymous said...

to my surprise royal bibingka pala yung nagawa ko noon! I'm a grad student abroad and no time for cooking so I don't have any skills in cooking. But one day I tried to bake a cake just to entertain myself and since no idea at all about the difference of flours available in the market the flour I bought was a mistake specially it was labeled in chinese characters. After baking it in the laboratory kitchen, I was sad at first when I saw the texture and when I tried to eat it to my delight it tasted so good and the texture was so sticky soft that I thought I made a discovery...now I know its ROYAL BIBINGKA!

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Anonymous said...

Gusto ko lang po na magpasalamat sa me ari ng site na ito. Very useful sa tulad kong trying hard chef. :-)

Thanks again po. God Bless

-Judith S.

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ut-man said...

To Judith S, wala pong anuman :)

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Anonymous said...

Tanong lang po kung pedeng gamitin ang fresh milk instead na evaporated milk

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ut-man said...

Pwede naman siguro, diko parin kasi nasusubukan.

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Anonymous said...

hello,

i can't find a rice flour here in our area,instead of that can i use regular flour?and about coconut powder can i use milk? thank you so much..

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ut-man said...

No you must use rice flour, its available in most supermarkets.

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Anonymous said...

my 2yr old daughter loved it..it was so yummy, i just have a question, mine wasn't brown on top, how do i make it brown and also can i use muffin moulder if want it smaller size..thanks a lot and keep up the good work...

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ut-man said...

If you want a browned effect on the top surface, just increase the temperature during the last 5 minutes or so of baking.

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Anonymous said...

pano po wala kami oven pwede oven toaster

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Anonymous said...

I suppose if using canned coconut milt, we can skip the water and just use a cup of coconut milk?

And, thank you for creating this site. So far, the best I have ever seen.

Mary Ann

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Anonymous said...

kahit anong rice flour ok lang?ang isa glutinous rice flour, ang isa rice flour lang..pero kaso walang pangalan na malagkit..ok ba gmitin sa sa royal bebengka?thanks..

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ut-man said...

@Anonymous,
Sa Oven lang talaga ang gagamitin.

@Mary Ann,
Thank Mary Ann fo the nice compliment.

@Anonymous,
Yong glutinous rice flour po dapat.

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Anonymous said...

hello wala kc ko mabilhan rice flour saan po ba nabibili yung nakadisplay sa inyo, wala s sm eh

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ut-man said...

Yong glutinous rice flour po ang hanapin nyo sa SM ko nga rin nabili yan kaso matagal na. Basta kahit ano anong arinang gawa sa malagkit na bigas. Kahit po sa mga palengke meron din.

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Anonymous said...

powdered coconut milk is yong coconut milk ba nasa can?thanks po..

@Charianne

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ut-man said...

Hi Charianne,
No its coconut milk in powdered form,
If you are using coconut milk/cream in can just skip the water.

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Anonymous said...

Hi..

Sa mga nasa likod ng site na ito, mabuhay kayo!! Ang laking tulong naibibigay nyo sa tulad naming mga di marunong magluto :)

Sa mga advertisers, dito na kayo kasi madami at dumadami pa ang bumibisita dito di lamang sa Pilipinas kundi buong mundo!


.. hi to Judith S.

- Reden

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ut-man said...

Hi Reden, hehehe... Thanks for the nice compliments.

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Anonymous said...

Hi my name is Lisa, have been trying to find coconut cream powder, is it okay to use coconut milk instead? if so, how much coconut milk?thank you!

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ut-man said...

Hi Lisa,
Use 1 1/2 cups of pure coconut milk, But omit the water on the original recipe. You probably need to adjust the quantity of the other ingredient to compensate the additional volume of liquid from the coconut milk. Good luck!

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Anonymous said...

JeanCkMark

I want to try to make this for my family, looking gud and delicious, wow Filipino foods is the best....

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ut-man said...

Hi JeanCKMark,
Goodluck...

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Anonymous said...

hi..im rhowce
pag s oven po b id tlg sya i cover ng aluminun foil?
pwd po bang wg n?
at sk kung wlng oven pwd b i steam po?
tnx..
rhowce...godbls

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Anonymous said...

im rhowce..
microwave po kc ung smen ,d xa oven,,e bawl po dun ung mga aluminum foil..pwd po b wg n i cover ng foil?
bk pwd kpo mag suggest ng ib p..tnx po

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ut-man said...

Hi rhowce,
hindi ko alam kong pwedeng magluto ng bibingka sa microwave, diko pa na-try.

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bhea said...

ilang serving po ang magagawa nito?

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ut-man said...

Hi Bhea,
Isang medium size square aluminium baking pan lang.

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jenefer joie Tulod said...

Hello san po dito sa laguna ako makakabili nito??pls help me..

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