Glutinous rice flour gives Ilocano royal bibingka a bouncier texture than traditional bibingka, similar to Hawaiian butter mochi. After baking, the cakes are brushed with melted butter and topped with grated cheese and white sugar. A quick broil turns the topping into a toasty, cheesy crown. We use a mix of cheddar and salty Parmesan to complement the sweet cake.
Ingredients
- ¼ cup coconut milk
- ½ cup coconut cream
- 2 egg yolks
- 2 1/2 tbsp melted butter
- ½ cup white sugar
- pinch of salt
- ¾ cup glutinous rice flour
Topping
- unsalted butter, softened
- ⅓ cup shredded cheddar cheese
- ⅓ cup shredded Parmesan cheese
Preheat oven to 350°F (180°C). Line a cupcake or muffin tray with parchment paper or cupcake liners.
Whisk together coconut milk, coconut cream, egg yolks, melted butter, sugar, and salt in a bowl.
Add the glutinous rice flour in a separate bowl. Pour the wet mixture into the flour. Mix with a whisk or rubber spatula until well combined and no streaks of dry flour remain.
Scoop the batter into the cupcake or muffin tins, filling them just below the brim. Cover the tray with foil, then bake for 15–20 mins or until the top is set.
Meanwhile, prepare softened butter for the topping. Combine shredded cheddar and Parmesan cheese in a bowl.
Take out the tray from the oven and remove the foil. Brush softened butter on the bibingka. Scatter cheese mix onto the buttered tops, making sure each piece is completely covered.
Set oven to broiler and place the uncovered tray to the oven. Broil until the cheese topping is melted and slightly browned in spots. Let the bibingka cool the tray for 15 minutes before serving.
Notes
Adding Parmesan to the cheese topping gives it a salty touch.
