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special bibingka

Special Bibingka (Ilocano-Filipino Style)

Special bibingka in Ilocos Region is one of the most famous “pasalubong”. When you travel in Ilocos riding in a bus, there are vendors who hop in a bus selling bibingka, kalamay, chichacorn, puto and others.

In fact when you go to Vigan, Ilocos Sur, there’s this famous bibingka house called Royal bibingka where their specialty is the special royal bibingka. And I must say that their bibingka is extra special…it’s very, very tasty without any exaggeration. Also, in Luna, La Union, there are several residents who own a small business that specializes in making “bibingka”, “tupig or buyos” and other kakanins. They supply the stalls in Bauang, La Union where buses going to Baguio have a stop over.

There are times that I crave for special bibingka and since I am miles away from the Philippines, I come up with my own version of it…at least close enough I bet! My husband tells me so and he loves it! 😀 Try it and let me know by leaving a comment below, if the taste resembles to the famous royal bibingka. Hehe!

special bibingka

special bibingka

Ingredients:
2 cups glutinous rice flour
1 cup coconut milk
1/2 cup fresh milk or evaporated milk
1 & 1/2 cup condensed milk or 1 can of condensed milk
1/4 cup butter
4 yolks of large eggs
1/2 box of kraft eden cheese – grated
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Note: The best type of cheese to use as toppings is the Kraft Eden cheddar cheese. It just happened that I don’t have that kind of cheese when I made this bibingka so I used cream cheese instead. It’s still taste good but cream cheese is best for frosting and it melts very easily.

Procedure:
1) Melt the butter and use the 1/4 of it to grease the foil or pan where you pour the bibingka mixture.
2) In a large bowl, mix the glutinous rice flour, coconut milk, fresh milk, condensed milk, egg yolks and the melted butter. Mix thoroughly until well-blended.
special bibingka
3) Preheat oven to 375 degrees Fahrenheit. While the oven starts to heat, pour the bibingka mixture into the baking pan and cover it with an aluminum foil then bake for 25 minutes.
special bibingka
4) Remove the pan from the oven, now that the bibingka is half baked, sprinkle it with the grated cheese.
5) Bake the bibingka again for another 25 to 30 minutes, this time uncovered. You’ll know it’s done when the top layer of the bibingka turns to light brown. Let it cool under room temperature then ready to serve. Share and enjoy! 🙂
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47 comments

    • Mymy says:

      Hello Michael! Thanks for visiting our website. I don’t really put sugar because the condensed milk is enough to make the bibingka sweet and believe me, the texture is softer and it’s tastier when you put condensed milk to make it sweet than white sugar. Try it and I hope you like it. 🙂

    • Mymy says:

      Hello Michael…There’s really no sugar in my bibingka because I only used condensed milk in making it sweet. it’s creamier and softer and the sweetness is just right.

    • Mymy says:

      Thanks for the suggestion Cathy. Yes, I also use rice flour sometimes when glutinous rice flour is not available in my kitchen and it’s yummy too! 🙂

  1. Lifes Free says:

    Hi I have been looking the ilocano recipe for bibingka just like the bibingka being sale in Bawang La Union that I used to buy when I pass by and the Bibingka in Candon. Inotice that when eaten it is sticky and elastic and thought that it is made of glutinous rice. But when I do research on the recipe I find out that most suggest rice flour. I want to know what is the difference of rice flour and glutinous flour when it comes to bibingka. All I know about riceflour is the puto and if I will make bibingka out of it might be it is not elastic. I want the elastic bibingka like a buble gum when your are eating it. Hope I can an answer here. Thank you po.

    • Mymy says:

      Hello “life’s free”. Thank you for viewing this recipe. Rice flour is the “galapong” in Tagalog. Correct me if i’m wrong, eto po yung pinapagiling o nagiling na sa palengke. I prefer to use the packed glutinous rice flour because it’s really softer and more like “elastic” when eaten. So I achieved the consistency of my recipe by using just the packed glutinous rice flour. Glutinous rice or sweet rice is the “malagkit” in tagalog or “diket” in Ilocano. So basically they’re all the same but it’s just a matter of how the flour is processed. There are 2 types of bibingka actually. 1st is the one made of “galapong” or rice flour and it’s cooked with buko, itlog maalat and thru banana leaves and charcoal. 2nd is more of soft, creamy, elastic when eaten, with cheese toppings and it is baked or sometimes sa “kugon” (traditional way of baking) niluluto. My version of bibingka is the 2nd type. Closed to famous bibingka in Vigan or the one sold in Bauang. So if you want the softer type of bibingka, I suggest you use the packed glutinous rice flour, if not…the super refined “giniling malagkit”. Hope I answered your question.

  2. rona says:

    Thank you for this delicious recipe. I used rice flour instead of glutinous rice flour result is may pagkamatigas po. Ano po dapat gawin para maging malambot? Thank you 🙂

    • Mymy says:

      Hi Rona! Thank you for trying this recipe. That’s the reason why I prefer to use the packed glutinous flour than the rice flour. Rice flour is the “galapong” in Tagalog. Correct me if i’m wrong, eto po yung pinapagiling o nagiling na sa palengke. Sometimes kung di pino o kaya magaspang pagkagiling nagiging matigas po talaga o magaspang kalalabasan ng bibingka. That’s why I prefer to use the packed glutinous rice flour because it’s really softer and more like “elastic” when eaten. So I achieved the consistency of my recipe by using just the packed glutinous rice flour. Glutinous rice or sweet rice is the “malagkit” in tagalog or “diket” in Ilocano. So basically they’re all the same but it’s just a matter of how the flour is processed. There are 2 types of bibingka actually. 1st is the one made of “galapong” or rice flour and it’s cooked with buko, itlog maalat and thru banana leaves and charcoal. 2nd is more of soft, creamy, elastic when eaten, with cheese toppings and it is baked or sometimes sa “kugon” (traditional way of baking) niluluto. My version of bibingka is 2nd type. Closed to famous bibingka in Vigan. So if you want the softer type of bibingka, i suggest you use the packed glutinous rice flour, if not…the super refined “giniling malagkit”. Hope I answered your question.

  3. che says:

    Cream cheese is far different from cheddar cheese you know.. It’ll just ruin your bibingka, I think its better off without any cheese if you don’t have any on hand rather than using cream cheese. Just saying.

  4. Reneliza Lacanin says:

    I would just like to ask if no cheese is to be added. How long is the baking time? Is it to 50 mins? Thank u.

    • Mymy says:

      Hello Reneliza! Thank you for visiting our webpage. Interesting question…though, I haven’t tried baking bibingka without the cheese but I think the baking time should still be the same. I have a suggestion though, please try to bake it for 40-50 minutes following the suggested heat in the direction, then check it if it’s done by poking the center of the baking pan with a toothpick and if it comes out clean (walang sumamang parang liquid na mixture ng bibingka) then it means that it’s already okay. Please let me know the result if you’ve tried it. Enjoy baking! 😉

    • Mymy says:

      Hi Cecilia! Thanks for browsing in our website. No you don’t need baking powder. Just follow the needed ingredients in the instructions. Enjoy baking!

  5. beth says:

    I cooked yesterday and i used malagkit powder but it still rough…it is maybe because they grinded malagkit which is already stocked…..thanks for posting this procedure and I have to use glutinous flour wlhich is softer…If it is click,i’ll do this for my business but don’t worry mam I am far away from your place….hehe!Naimas ngamin..

    • Mymy says:

      Hello Beth! Mas masarap at malambot talaga ang texture pag yung naka-pack na sa nabibili sa grocery store na glutinous rice flour kase pinong-pino talaga. Sinubukan ko rin noon yung “nagpagiling” diay palengke ket isu inusar ko pero magaspang. Kaya mula nun yung glutinous rice flour na ginamit ko. Please feel free to try na gumawa at gawing business and I would be very happy for you. If you can leave a comment herevor email me how did it go. I suggest, instead of using condensed milk to make it sweet just use sugar of the same measurement pag ibebenta mo para di ka masyadong magastusan sa puhunan. Sinubukan kong gumamit one time ng white sugar nung naubusan ako ng condensed milk at masarap pa rin. Have fun!

  6. Helen says:

    Hi there. I tried ur recipe and its yummy, everyone loves it. Mas malagkit at masarap nga if you use glutinous than ung rice. Tama lng ang tamis with the use of condensed milk. Tnx for the nice recipe.

    • Mymy says:

      Hello Helen! I’m so glad you enjoyed the bibingka. I love sharing my personal homemade recipes. Please feel free to browse in our website. Have a nice day.

  7. mjc7170 says:

    I tried this recipe today. I’ve been wanting to make this for the longest time. my tita glo used to make this. only thing is it didn’t come out as I expected. following your recipe when baked it rose a lot. it didn’t look like what you pictured. could it be because I used a nonstick teflon pan. don’t get me wrong, the taste was almost there. what I can remember is that it was kind of flat. I decided to try your recipe after searching for quite some time because your pictures looked like what my tita glo made. what may be doing wrong?

    • Mymy says:

      Hello mjc7170! I’m glad you’ve bumped into our website. Thank you for taking time to comment and raise a question because I love to interact with those who try my recipe like you. Hmmm…I wonder why it rose a lot? Do you mean “maalsa” than what you wanted? It should not be like that because there’s no baking powder or yeast…just pure sweet rice flour/glutinous rice flour or “malagkit” flour + egg yolks + plus butter + coconut milk + condensed milk and evaporated milk right? The only thing that could make it really rise I think is the egg epecially if you included the egg white? That’s why I prefer to include only the egg yolks as stated in the list of ingredients. As for the teflon non-stick pan, I don’t think it will affect in any way the quality of the bibingka because I also use non-stick pan sometimes in baking if I don’t have aluminum foil trays.

      I’m not sure about your preference in bibingka but the type of bibingka in this recipe is somewhat the bibingka Vigan, Ilocos Sur or bibingka from Luna, La Union if you’ve tried it. Here’s more info about bibingka which I just copied from my previous answer to some of the questions of my readers.

      Thank you for viewing this recipe. Rice flour is the “galapong” in Tagalog. Correct me if i’m wrong, eto po yung pinapagiling o nagiling na sa palengke. I prefer to use the packed glutinous rice flour because it’s really softer and more like “elastic” when eaten. So I achieved the consistency of my recipe by using just the packed glutinous rice flour. Glutinous rice or sweet rice is the “malagkit” in tagalog or “diket” in Ilocano. So basically they’re all the same but it’s just a matter of how the flour is processed. There are 2 types of bibingka actually. 1st is the one made of “galapong” or rice flour and it’s cooked with buko, itlog maalat and thru banana leaves and charcoal. 2nd is more of soft, creamy, elastic when eaten, with cheese toppings and it is baked or sometimes sa “kugon” (traditional way of baking) niluluto. My version of bibingka is the 2nd type. Closed to famous bibingka in Vigan or the one sold in Bauang. So if you want the softer type of bibingka, I suggest you use the packed glutinous rice flour, if not…the super refined “giniling malagkit”. Hope I answered your question.

    • Mymy says:

      Pwedeng-pwede naman po. Mas malasa pa siguro yan. Never tried that yet though. Let me know the result po pag nasubukan nyo na. Thank you for visiting our website.

      • Lyn espanto says:

        Mas malasa tlga ang pure giniling n malagkit with fresh coconut milk at rest ingredients. Tas iluto s mala bangang pglutuan with dahon ng saging mas mabango!.. But this time i will try ur ingredient kc malayo ako s pinas pra mkuha ang exact n sangkap!

  8. ena says:

    I tried the recipe and sakto ang cooking time. Masarap ang texture nya. Di matigas pero chewy. Kaso iba pa din talaga yung nabibili na royal bibingka. Tapos for me medyo kulang sa tamis kung 1 small can lang ng condensed milk. Try ko 1 big can ng condensed milk baka by then sakto na. 2nd batch na niluto ko also substituted coconut cream instead ng coconut milk kse naubos na. I also used evaporated milk instead of fresh milk kasi mukhang mas creamy yun. Masarap siya talaga kulang lang talaga sa tamis kung small can of condense ang gagamitin.

  9. Maymay says:

    This was very useful recipe for me. I have had a packed of glutinous rice flour and I did not know what to do it. Luckily, I saw this recipe. I followed it strictly and it turned out well except for the cheese topping. I did not have cheddar so I used grated mozarella
    and it did not stick to the bibingka. Anyway, I brought a big slice to my friends and they were amazed! They said, it was really “malasa, soft, reasonably chewy and smelled so bibingka! Thanks.

  10. Nhez says:

    Hi…its been quite while that im looking for this reciepe…thanks a lot that i found it in ur website…im really excited to try it soon,.iam a bibingka lover….i only taste dis dish from one of my friendz party and i.love it,…..i really do,,hope to make it right…thanks again…

  11. Violet says:

    I followed your bibingka recipe in December and made in time for Christmas dinner, I added half to 3/4 cup of coconut strings, it was a hit! Now I bake at least once a month for my family in a doubled recipe to last at least a day or two, otherwise, it’s gone overnight! I also make one extra to give away for my friends, they all love it! Thanks for a great recipe, I love this Vigan Bibingka!

    • Mymy says:

      Hi Violet! Thank you for the nice comment…it made my day. I love sharing some of my personal “lutong-bahay” recipes and I appreciate every comment or feedback from those who really tried those recipes I posted. It inspires me to share more of my recipes. Thanks again and feel free to browse our website.

  12. Ann says:

    It’s nice and good measurements,but i did not put egg,i put more covonut milk and minus the measurement of fresh milk instead,,,WITH vanilla, ,,thanks for sharing tiis recipe ,,,,,,,,I eat bibingka with out egg that’s the reason why I did put at my second time to do,,,,ilocanung ilocano at old fashion recipe,,

    • Mymy says:

      Thank you for your comment and sharing your variation in making bibingka. Padasek tu man met ta version mo. It’s to have variations once in a while and I will let you know how did it go.

  13. Jenger says:

    Hello may party Kami this coming Saturday gusto ko sanang subukan mag bake ng 1 big pan maybe 3-4 recipes pero hindi ko alam kung ilang minutes or oras ko lulutuin?

    • Mymy says:

      Hello Jenger! You may try to make the measurement of the ingredients 4x more, mix them all together then pour into 2 large baking pans and bake the 2 pans at the same tune for 45 minutes for 350 degrees farenheit. To check if it’s already okay, try to poke the center of the bibingka mixture with a toothpick and if it comes out clean, then it’s good to go. Bake a little longer if necessary. Have fun!

  14. julie says:

    I can say I am a fearless baker. I have tried every bibingka recipe I could find. I have to say this is the best I have tried so far. I made my own additions, grated young coconut and vanilla. This is a keeper for me.

    • Mymy says:

      Hello Rosemarie! Pwedeng-pwede na gumamit ng kugon. Mas mabango pa nga pag kugon. Just make sure to check kung luto na para di masunog. Pag kugon kase, di tulad ng oven na pwede mong i-set yung temperature at timer nya. Orasan mo rin siguro para next time na magluto ka ulit eh alam mo na kung ilang minutes ang baking time nya. Have fun!

    • Mymy says:

      Hello Rosemarie! Hindi ko pa nasusubukang gumamit ng baking soda para umalsa. Pero pwede mong subukan…let’s say 1 teaspoon tapos let me know how did it go. This is going to be exciting kase kumbaga we’re trying to experiment di ba?

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