Like the regular bibingka, royal bibingka is also associated with Christmas but mostly in Vigan. Though it shares the name with the normal bibingka they are two different rice cakes as this one uses glutinous rice flour which makes the texture sticky and dense.
Like the regular bibingka, royal bibingka is also associated with Christmas but mostly in Vigan. Though it shares the name with the normal bibingka they are two different rice cakes as this one uses glutinous rice flour which makes the texture sticky and dense. This rice cake is usually made out of glutinous rice flour, coconut milk, milk, egg, sugar and cheese; it is then baked until cheese topping becomes golden brown. The flavours are sweet with hints of coconut as well as savory due to the cheese topping.
Traditionally prepared starting from hand milling the rice to make rice flour, hand pressing grated coconut to extract the milk and then cooking it in clay stoves, a really painstaking process but really worth the effort. But for this post thanks to modernization we don’t have to undergo the traditional process in making one but if time permits and if I had the proper utensils I would be glad to do it the old way.
Like the regular bibingka, royal bibingka is also associated with Christmas but mostly in Vigan. Though it shares the name with the normal bibingka they are two different rice cakes as this one uses glutinous rice flour which makes the texture sticky and dense.
This sounds sweet and delicious. A great holiday treat. And during the holidays it’s nice to have quicker ways to make things. 🙂 Happy Holidays Raymund!
sounds good and simple, however, where can I find “powdered” coconut milk? Can I use regular canned coconut milk (NOT powdered)? If yes, how much (measurement) should I use ? Thank you so much 🙂 and Merry Christmas!
You can find powdered coconut milk in Asian shops usually in Thai section. If you are in the Philippines I remember SM supermarkets have them. I haven’t tried using canned coconut milk, with the powdered one it would taste better as it has higher concentration of coconut
I live in the US. I will definitely try to find it in an Asian store and surely hope that I do. Thanks for the quick reply and thanks for the yummy recipes you’ve shared so far 🙂
Ray, This looks amazing. I love the chewy texture and just lightly sweet with cheese. I want to try this. Powdered coconut milk… guess will head to the Philippine grocery mart as I have not seen this on the shelves. When you lived in HK do you remember seeing it here? Wishing you a safe and happy holiday. BAM
Not really but I guess you can go Mang Ambo in Wanchai, I am sure they can give you the right direction if you ask. BTW Mang Ambo is a Filipino eatery and they also sell groceries if I remember it right.
Hmm, I wonder where I could fine powdered coconut milk? I’ve seen powdered goat milk but not powdered coconut milk. I’ve always had the sweet version, never tried the version with cheese before and I’ve love to give it a shot.
You can but it wont be as coconut milk tasting as using “kakang gata” or “coconut powder”. With coconut powder you can concentrate the flavour. Anyways replace the coconut powder and water with 1 1/2 cups of coconut cream if available otherwise use milk.
I recently went to a filipinos party and I had some of this cake and I love it so much but the lady who made it she said she used condensed milk..any idea? Maybe a substitute for sugar and evaporated milk? and coconut powder is a must?
I havent try condensed milk but it is logical that it is a substitute for sugar and evaporated milk. For the coconut powder coconit milk can be used but you have to adjust the liquid content and taste would be less tasty.
The picture of the finished product is not a glutinous rice or maybe if the rice is grinded it will look like to0. As I see it it is a cassava cake. Please be honest with your post. Thank you.
Hi Rose, what we show here is the actual food we eat at home no tricks. We have been making this once in a while and have the same result. It is made with glutinous rice flour like mentioned on the recipe not just glutinous rice. For the cassava here is a link so you can see the difference in its looks. https://www.angsarap.net/2012/03/23/cassava-cake-moms-version/ Texture is quite different as the Royal Bibinkga is quite chewy while Cassava cake is quite softer.
It is good that it can be made a little more simply than the traditional all day way.
★★★★★
This looks great! I’m going to have to try it!
★★★★★
This sounds sweet and delicious. A great holiday treat. And during the holidays it’s nice to have quicker ways to make things. 🙂 Happy Holidays Raymund!
★★★★★
sounds good and simple, however, where can I find “powdered” coconut milk? Can I use regular canned coconut milk (NOT powdered)? If yes, how much (measurement) should I use ? Thank you so much 🙂 and Merry Christmas!
★★★★★
You can find powdered coconut milk in Asian shops usually in Thai section. If you are in the Philippines I remember SM supermarkets have them. I haven’t tried using canned coconut milk, with the powdered one it would taste better as it has higher concentration of coconut
I live in the US. I will definitely try to find it in an Asian store and surely hope that I do. Thanks for the quick reply and thanks for the yummy recipes you’ve shared so far 🙂
I found mind at Walmart, Asian section here in Canada or any Asian store.
Mmm this looks awesome, Raymund! definitely wouldn’t mind a slice right now. 🙂
Can i use coconut flour?
I am afraid not, haven’t tested it though but I doubt it would be sticky if it’s used
Looks absolutley delicious! I’ve never seen powdered coconut milk before… A new ingredient that I must find!
★★★★★
Ray, This looks amazing. I love the chewy texture and just lightly sweet with cheese. I want to try this. Powdered coconut milk… guess will head to the Philippine grocery mart as I have not seen this on the shelves. When you lived in HK do you remember seeing it here? Wishing you a safe and happy holiday. BAM
Not really but I guess you can go Mang Ambo in Wanchai, I am sure they can give you the right direction if you ask. BTW Mang Ambo is a Filipino eatery and they also sell groceries if I remember it right.
Thanks for the lead. Will have to check this place out. Take Care, BAM
Wow, this looks so good! Really terrific stuff – thanks. And I hope you have a wonderful holiday.
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That sounds so delicious!
Happy Holidays!
★★★★★
I love traditional cakes, this looks really amazing, Raymund. Have a great Christmas and happy holidays!
★★★★★
Hmm, I wonder where I could fine powdered coconut milk? I’ve seen powdered goat milk but not powdered coconut milk. I’ve always had the sweet version, never tried the version with cheese before and I’ve love to give it a shot.
Can i use coconut milk in can? The liquid one? How much should i use?
Thank you
★★★★★
You can but it wont be as coconut milk tasting as using “kakang gata” or “coconut powder”. With coconut powder you can concentrate the flavour. Anyways replace the coconut powder and water with 1 1/2 cups of coconut cream if available otherwise use milk.
I recently went to a filipinos party and I had some of this cake and I love it so much but the lady who made it she said she used condensed milk..any idea? Maybe a substitute for sugar and evaporated milk? and coconut powder is a must?
★★★★★
I havent try condensed milk but it is logical that it is a substitute for sugar and evaporated milk. For the coconut powder coconit milk can be used but you have to adjust the liquid content and taste would be less tasty.
If i add 1 1/2 coconut cream, should i still need to add 1cup water?
if you use coconut cream probably just use 1/4 cup of water
The picture of the finished product is not a glutinous rice or maybe if the rice is grinded it will look like to0. As I see it it is a cassava cake. Please be honest with your post. Thank you.
Hi Rose, what we show here is the actual food we eat at home no tricks. We have been making this once in a while and have the same result. It is made with glutinous rice flour like mentioned on the recipe not just glutinous rice. For the cassava here is a link so you can see the difference in its looks. https://www.angsarap.net/2012/03/23/cassava-cake-moms-version/
Texture is quite different as the Royal Bibinkga is quite chewy while Cassava cake is quite softer.
Rose I’ve actually made this twice and mine came out the same as the picture above.
Thanks for sharing your experience in making this recipe Connie, really appreciate it
Hi can you provide metrics measurement for this recipe?
Hi I thinks cups would be easier to measure, just use normal baking cups. Dont worry an extra bit of something wont mess the recipe.
i follownthis without or replaced the coco powder bu the oco milk and it turns out not great.