Royal Bibingka Recipe
Made with coconut milk, sweet rice flour, eggs and topped with melted butter and cheese.
Servings: 12 Servings
Equipment
Ingredients
Bibingka
- 2 Cups Sweet Rice Flour (Mochiko Brand)
- 1 Can Coconut Milk (14oz)
- ½ Cup Condensed Milk
- ¼ Cup Melted Butter
- 3 Eggs
Toppings
- 2 Tablespoons Melted Butter
- 1 Cup Shreaded Cheese
Instructions
- Prep. Pre-heat oven to 350F and spray muffin tin with coconut oil
- Blend. Put the sweet rice flour, coconut milk, condensed milk, melted butter and eggs in a blender. Blend for 2-3 minutes until smooth. See notes on how to mix with no blender.
- Bake. divide the batter in a 12 cup muffin tin that has been sprayed with coconut oil. Bake for 15 minutes at 350F.After 15 minutes take out the Royal Bibingka and brush the tops with butter and top it with cheese and put it back in the oven and bake for a further 10 minutes.
- Rest. Once the cheese has melted and the bibingka is nice and golden take the muffin tin out of the oven and leave them to rest for 10 minutes. Then use a small knife to run against the side of the muffins to help take them out.
- Serve. Royal Bibingka is best eaten when it is at room temperature and fully set. Wait at least 1 hour before serving.
Notes
- If you don't have a blender you can mix the batter in a bowl, place everything in a large bowl and whisk well until the better is smooth with no lumps.
- When you initially take them out of the oven to put on the toppings they might be slightly puffy. Don't worry just wait a minute or two and they will deflate or use a spoon to push them down before brushing on the butter and adding the cheese.
- They are best to be eaten when they are fully cooled down. I find that if you eat them right away they are still a bit mushy in the middle and they don't have the chewiness yet. Wait at least an hour after baking before serving.