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.
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.
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
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.