Description
Royal Bibingka of Cagayan is a rich, chewy Filipino rice cake made with glutinous rice flour, coconut milk, and topped with melted cheddar cheese. This sweet-savory treat offers a comforting blend of textures and flavors, perfect for holidays or afternoon snacks.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or molds.
- In one bowl, mix glutinous rice flour, sweet rice flour, and sugar.
- In another bowl, whisk together egg yolks, whole egg, coconut milk, and evaporated milk.
- Add wet ingredients to the dry mixture, then stir in softened margarine until smooth.
- Pour the batter into the greased pan and cover loosely with foil.
- Bake for 18 minutes, then remove foil, brush top with more margarine, and sprinkle cheese evenly.
- Return to oven and bake for another 22 minutes.
- Broil for 5–8 minutes to brown the cheese top. Watch carefully to avoid burning.
- Let cool slightly before slicing. It becomes chewier as it cools.
Notes
Add macapuno for extra richness.
Substitute margarine with butter for deeper flavor.
Line pan with banana leaves for traditional aroma.
Use muffin tins for individual servings—adjust baking time accordingly.
Broiling adds a signature golden cheesy top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
