Special Royal Bibingka, Vigan Bibingka. One of the most viewed recipe of OPC is the recipe of Royal Bibingka. There were quite a lot of reactions on that post. Mostly feedback of good results and some clarification of the ingredients and cooking method. There were some readers also that were suggesting some improvements both alternative ingredients and cooking method. As I have mentioned in that post. The Royal Bibingka is synonym to Christmas in Vigan. Since Christmas is approaching I decided to make another post on Royal Bibingka. It is a special version. Some of my Ilocano readers will surely know that Royal Bibingka was made about the size of a large plate in the old days. The batter was from wet grinding the glutinous rice using a stone hand mill, called gallapong. Today dry starch or flour from glutinous rice are readily available in every supermarket. Glutinous rice flour is also available overseas. Traditionally the bibingka was baked in a clay stove where hot charcoals can be placed under and over the clay pot. The Special Royal Bibingka, Vigan Bibingka has now evolved both in size and in cooking method they are now baked in gas or electric ovens, the size of muffins.
On this special version of Special Royal Bibingka, Vigan Bibingka, I substituted some of the ingredients from my original recipe. I now used thick coconut cream in can, instead of the original coconut powder. The reason I used the coconut powder on my earlier version was to have more concentration of coconut milk. I thought using more coconut milk will substantially improve the taste. It was not possible with fresh coconut milk at that time, since the recipe only needs a minimal quantity of liquid. Now with the availability of concentrated canned coconut cream, I have replaced the coconut powder with the coconut cream. I could have used the fresh pure coconut milk that is extracted by mechanical contraption, available in most Metro Manila wet markets. But that will wait till my next annual vacation. I also used egg yolks only instead of whole eggs. This has improved the richness, beside the improvement of the color. Another twist I made was the use of fresh milk instead of canned evaporated milk, for smoother consistency. I now made the bibingka the size of muffins using silicon muffin moulds. The only set back was I could not source the must ingredient, the Star Pinoy margarine. Although the margarine I used was more superior to the Star margarine. The aroma of the Pinoy margarine is an essential ingredient.
I have to my best tried to stick to the quantity of ingredients. Maintain the cooking times and cooking methods so that I could rectify shortcomings and highlights important procedures. This will ensure that everyone can duplicate the recipe. I am expecting a lot of the readers will have a try on this new version. I would like to reiterate to stick to the recipe. Deviate only if you have a lot of experience in making bibingka particularly this type. Do not go beyond the recommended baking times. You may notice that some of the bibingka on the photos are a bit overdone. That was because I wanted to brown the cheese topings. But again still you have to carefully monitor and adjust accordingly. Since we are using different baking ovens and are not always the same. The recipe below makes 12 muffin size Royal Bibingka. Here is the recipe of my version of Special Royal Bibingka, Vigan Bibingka.
2 cups glutinous rice flour
1 cup canned coconut cream
1/2 cup fresh milk
4 large egg yolks
1 cup sugar
1/2 cup grated cheddar cheese
1/4 cup margarine
In a big bowl place the glutinous rice flour and sugar. Whisk in the milk and coconut cream until runny batter is formed. Add in the egg yolks and continue to whisk until fully blended. Coat the muffin moulds with margarine. Spoon the batter into the muffin moulds, about 4 table spoon each mould. Arrange the silicon moulds in a baking tray and cover with aluminium foil.
Bake in an oven at 350°F to 375°F for 15 to 20 minutes. Now remove the cover of the now half cooked bibingka and top with cheese and sugar. Return the aluminium covering and bake for another 25 to 30 minutes. Adjust the baking time as necessary. Remove the aluminium covering during the final 10 minutes of baking. Brush with margarine at least twice in between.
When the cheese start change color remove from the oven and brush again with margarine. Let cool down. Remove from the mould and serve.