Royal Bibingka Recipe

Ingredients

• 4 cups glutinous rice flour
• 1 cup sugar (if with sweetened macapuno or 1 1/2 cups if not using macapuno)
• 1 can evaporated milk
• 1 can coconut cream
• 6 medium eggs
• 5 tablespoon margarine or butter (melted)
• 3 tablespoon margarine or butter (melted)
• 1 cup sweetened macapuno or coconut strings (optional)
• 1-2 cups grated cheese

Instructions

1. 1

   Preheat the oven to 300F/160°C. Grease cupcake or muffin molds tin molds or baking dish with oil, butter or margarine. Set aside.

2. 2

   Mix the glutinous rice flour and sugar in a large mixing bowl using a whisk.

3. 3

   Add the evaporated milk and coconut cream and whisk until well blended.

4. 4

   Add the eggs and 5 Tablespoon of margarine mix again. Then lastly, fold in the macapuno strings.

5. 5

   Pour batter into the molds(about ¼ cup) and bake for 10 minutes. Remove the cakes from the oven then turn the heat up to 350F/180℃.

6. 6

   Brush the top of each piece with remaining melted margarine or butter then top with grated cheese. Bake again for another 5-10 minutes or until cheese has melted and turned a golden brown.

7. 7

   Remove the molds from the oven and let it cool down. Once cool enough to handle, remove the cakes from the mold. Use a soft spatula to pry them away if too sticky. Place each piece in a cupcake or muffin liner.