Filipinos love rice cakes, steam, baked or cooked over open fire in a clay pan which is how bibingka is normally made in the provinces.
We have two versions of Filipino bibingka, one is the bibingkang kanin made out of rice flour and the Vigan royal bibingka which uses ground sweet rice. Sweet rice is sticky so the cake is dense and heavy unlike the bibingkang kanin which is fluffy. Now don’t ask me how it got its name.
The royal bibingka is a specialty in my province. I have one recipe in this blog for it but I decided to tweak it after tasting one that I really like from Abuelita Restaurant in Vigan. Theirs were made in small muffin size rounds and the butter flavor is very pronounced.
Since the original recipe here didn’t call for butter, I decided to add it to my ingredients.
So here’s my revised recipe:
5 cups of sweet rice flour (I used Mochiko)
2 cups of fresh milk
2 cups of granulated sugar
1 can or 2 cups of coconut milk
4 beaten eggs
1 can condensed milk
1 tbsp. of vanilla
dash of salt
1 stick of melted butter
Banana leaves to line pan (optional)
Mix all ingredients in a bowl; however add only 1/2 can of condensed milk in the mixture. Reserve the 1/2 can for topping.
The mixture will fit a 9-1/2 x 13″ size pan. Line the pan with banana leaves (if using), otherwise you can just pour the mixture into the pan.
Bake in 350 deg. F for an hour. 10 minutes before finishing spread the 1/2 can of condensed milk on top of cake and bake some more till it gets golden brown.