Royal Bibingka of Cagayan

I made this Royal Bibingka of Cagayan to enjoy a buttery, chewy rice cake topped with golden melted cheese. This traditional Filipino delicacy from the north has a custard-like texture and delivers sweet and savory comfort in every slice.

Why You’ll Love This Recipe

I love how this royal bibingka combines the soft, sticky texture of glutinous rice with the richness of coconut milk and the salty goodness of melted cheese. It’s an easy bake with authentic flavor—perfect for sharing during holidays or as a satisfying afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Makes about 16–24 servings from a 9×13-inch or large shallow pan:

• 1½ cups glutinous rice flour

• 6 tablespoons sweet rice flour

• 2 cups coconut milk

• 1 cup granulated sugar

• ⅓ cup evaporated milk

• ½ cup margarine (softened), plus more for brushing

• ¾ cup shredded cheddar cheese

• 4 egg yolks

• 1 whole egg

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking pan or individual molds.

2. In one bowl, I combine glutinous rice flour, sweet rice flour, and sugar.

3. In a separate bowl, I whisk together the egg yolks, whole egg, coconut milk, and evaporated milk.

4. I add the wet ingredients to the dry mixture, then stir in the softened margarine until smooth.

5. I pour the batter into the prepared pan and bake for 18 minutes, covered loosely with foil.

6. I remove the foil, brush the top with more margarine, sprinkle shredded cheese evenly over the surface, and continue baking for 22 more minutes.

7. I broil for the final 5–8 minutes to achieve a golden cheesy crust, watching closely to prevent burning.

8. I let it cool slightly before slicing. It becomes chewier as it sits and cools.

Servings And Timing

• Yields: 16 to 24 pieces

• Prep time: 15 minutes

• Bake time: 40 minutes

• Broil time: 5–8 minutes

• Total time: around 1 hour

Variations

• I add macapuno (sweetened coconut strips) for extra richness.

• I swap margarine with butter for a deeper flavor.

• I use banana leaves to line the pan for aroma and traditional presentation.

• I bake in muffin tins for individual portions and adjust baking time accordingly.

Storage / Reheating

I store cooled bibingka at room temperature for up to 1 day. For longer storage, I refrigerate it in an airtight container for up to 3 days. I reheat slices in the oven at 325°F for about 10 minutes or microwave for 20–30 seconds until soft and warm.

FAQs

What makes Royal Bibingka different from regular bibingka?

This version is denser and chewier, made with glutinous rice flour and topped with cheese. It doesn’t use rice fermentation or banana leaf baking like traditional bibingka.

Can I use all glutinous rice flour?

Yes, but I like combining it with a little sweet rice flour to refine the texture and make it more tender.

Do I have to broil it?

Broiling isn’t required, but it gives the top a delicious golden cheese crust that I think completes the dish.

Can I make it ahead?

Definitely. I bake it the day before and let it sit at room temperature, or refrigerate and reheat when ready to serve.

Is it better warm or at room temperature?

I enjoy it both ways—warm for a soft texture, and room temperature for a chewier bite.

Conclusion

I love baking Royal Bibingka of Cagayan when I want a rich, satisfying treat with traditional Filipino flavors. The chewy rice base, buttery taste, and savory cheese topping come together beautifully for a unique dessert or snack that’s always a hit.