Royal Bibingka
Royal Bibingka
Ingredients
For the Bibingka Batter
- 4 large eggs
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can evaporated milk, 360ml
- 1 can condensed milk, 370g, reserve 3 tablespoons for topping
- 1 1/2 cups pure coconut milk
- 1/4 cup melted butter
- 4 cups glutinous rice flour, 500g pack
For Brushing and Topping
- 3 tablespoons condensed milk, reserved from can
- 1 egg yolk
- 1/8 cup coconut milk
- as needed processed filled cheese, grated
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease muffin tins with butter.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, crack the 4 large eggs. Add 1/3 cup sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk until the mixture is well combined and slightly frothy.
⏱️ 3 min
- 3
Pour in 1 can (360ml) evaporated milk, the main portion of 1 can (370g) condensed milk (reserving 3 tablespoons for later), 1 1/2 cups pure coconut milk, and 1/4 cup melted butter into the bowl. Whisk all the wet ingredients together until thoroughly mixed.
⏱️ 4 min
- 4
Gradually add 4 cups (500g pack) glutinous rice flour to the wet mixture, whisking continuously until the batter is smooth and lump-free.
⏱️ 5 min
- 5
Pour the prepared batter evenly into the greased muffin tins.
⏱️ 3 min
- 6
Bake the bibingka in the preheated oven at 180°C for 15 minutes.
⏱️ 15 min•🌡️ 180
- 7
While the bibingka is baking, prepare the brushing and topping mixture. In a small bowl, combine the reserved 3 tablespoons condensed milk, 1 egg yolk, and 1/8 cup coconut milk. Whisk until smooth.
⏱️ 3 min
- 8
After 15 minutes, carefully remove the bibingka from the oven. Brush the tops of each bibingka with the prepared condensed milk-egg yolk mixture.
⏱️ 2 min
- 9
Sprinkle grated processed filled cheese generously over each bibingka.
⏱️ 1 min
- 10
Return the bibingka to the oven and bake for an additional 15-20 minutes, or until the tops are slightly golden brown.
⏱️ 18 min•🌡️ 180
- 11
Let the Royal Bibingka cool slightly before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Royal Bibingka
For the Bibingka Batter
- 4 large eggs
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can evaporated milk, 360ml
- 1 can condensed milk, 370g, reserve 3 tablespoons for topping
- 1 1/2 cups pure coconut milk
- 1/4 cup melted butter
- 4 cups glutinous rice flour, 500g pack
For Brushing and Topping
- 3 tablespoons condensed milk, reserved from can
- 1 egg yolk
- 1/8 cup coconut milk
- as needed processed filled cheese, grated
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease muffin tins with butter.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, crack the 4 large eggs. Add 1/3 cup sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk until the mixture is well combined and slightly frothy.
⏱️ 3 min - 3
Pour in 1 can (360ml) evaporated milk, the main portion of 1 can (370g) condensed milk (reserving 3 tablespoons for later), 1 1/2 cups pure coconut milk, and 1/4 cup melted butter into the bowl. Whisk all the wet ingredients together until thoroughly mixed.
⏱️ 4 min - 4
Gradually add 4 cups (500g pack) glutinous rice flour to the wet mixture, whisking continuously until the batter is smooth and lump-free.
⏱️ 5 min - 5
Pour the prepared batter evenly into the greased muffin tins.
⏱️ 3 min - 6
Bake the bibingka in the preheated oven at 180°C for 15 minutes.
⏱️ 15 min•🌡️ 180 - 7
While the bibingka is baking, prepare the brushing and topping mixture. In a small bowl, combine the reserved 3 tablespoons condensed milk, 1 egg yolk, and 1/8 cup coconut milk. Whisk until smooth.
⏱️ 3 min - 8
After 15 minutes, carefully remove the bibingka from the oven. Brush the tops of each bibingka with the prepared condensed milk-egg yolk mixture.
⏱️ 2 min - 9
Sprinkle grated processed filled cheese generously over each bibingka.
⏱️ 1 min - 10
Return the bibingka to the oven and bake for an additional 15-20 minutes, or until the tops are slightly golden brown.
⏱️ 18 min•🌡️ 180 - 11
Let the Royal Bibingka cool slightly before serving.
⏱️ 5 min