Royal Bibingka (Ilocano Glutinous Rice Cake)
The Bibingka of the North - dense, pleasantly chewy, lightly sweetened sticky rice cake that’s very popular among Ilocanos.
Ingredients
- 400 g glutinous rice flour
- 1 400 ml can coconut milk
- 1 354 ml can evaporated milk
- 5 large eggs slightly beaten
- 1 1/4 cups sugar
- 1/2 c melted butter reserve 2 tablespoons for brushing
- Grated cheese on top eden, parmesan or cheddar* (see note)
Instructions
- Preheat the oven to 350F. Line a 9x13 inch pan or two 9 inch round pans with parchment or baking paper.
- In a large mixing bowl, place all the ingredients except the reserved 2 tablespoons of butter and the grated cheese. Mix with a whisk until smooth.
- Pour in the prepared pan, loosely cover with foil and bake for 45-50 minutes for a 9x13 pan (20-25 minutes is using two 9inch pans) or until set. Remove the foil, brush or drizzle with the remaining butter and sprinkle grated cheese on top.
- Continue baking (uncovered) for another 15-20 minutes for the 9x13 pan (15 minutes if using two 9inch pans) or until bottom is lightly browned and cheese is golden.
- Cool completely before eating. This is best served at room temperature ... even better the next day! Enjoy!
Notes
*The amount of cheese you can use depends on how much you like it. I usually use up to 1 cup of grated cheddar but only ⅓-½ cup if it’s grated parmesan cheese.