Royal Bibingka

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.

Royal Bibingka
Prep time
Cook time
Total time
  1. In a bowl combine together rice flour, sugar and powdered coconut milk.
  2. Add water, milk and egg. Mix well until free of even in consistency.
  3. Grease baking pan with margarine then pour mixture, cover it with aluminium foil.
  4. Bake in 190C preheated oven for 15 minutes. Remove from oven then remove aluminium foil cover.
  5. Sprinkle top with grated cheese and cover it again with aluminium foil, bake for 15 minutes. Remove from oven then remove aluminium foil cover.
  6. Brush top generously with margarine then bake for 10 to 15 more minutes. Remove from oven.
  7. Brush top generously with margarine for the last time then let it cool down before serving.


Royal Bibingka


31 Responses

  1. Karen says:

    It is good that it can be made a little more simply than the traditional all day way.

  2. Food Forays says:

    This looks great! I’m going to have to try it!

  3. Kristy says:

    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!

  4. Marites says:

    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!

    • rsmacaalay says:

      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

      • Marites says:

        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 🙂

  5. Caroline says:

    Mmm this looks awesome, Raymund! definitely wouldn’t mind a slice right now. 🙂

  6. Laarni says:

    Can i use coconut flour?

  7. Tessa says:

    Looks absolutley delicious! I’ve never seen powdered coconut milk before… A new ingredient that I must find!

  8. 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

  9. Wow, this looks so good! Really terrific stuff – thanks. And I hope you have a wonderful holiday.

  10. magicofspice says:

    That sounds so delicious!
    Happy Holidays!

  11. Jasline says:

    I love traditional cakes, this looks really amazing, Raymund. Have a great Christmas and happy holidays!

  12. foodjaunts says:

    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.

  13. Vem says:

    Can i use coconut milk in can? The liquid one? How much should i use?
    Thank you

    • rsmacaalay says:

      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.

  14. Kara says:

    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?

    • Raymund says:

      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.

  15. Kath says:

    If i add 1 1/2 coconut cream, should i still need to add 1cup water?

  16. rose says:

    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.

  17. Meidiana says:

    Hi can you provide metrics measurement for this recipe?

  18. Yanah says:

    i follownthis without or replaced the coco powder bu the oco milk and it turns out not great.

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