Royal Bibingka

🧂 Ingredients

• 2 cups glutinous rice flour
• 200 ml coconut milk
• 200 ml evaporated milk
• 1/2 tsp vanilla extract
• 400 ml condensed milk
• 3 large eggs
• 2 tbsp butter

  (melted)
• 3 tbsp desiccated coconut

  (or macapuno strips)
• dash of salt

Instructions

• 1 Pre-heat oven at 180°C/356°F and generously grease muffin pan with butter. Set
  aside.
• 2 In a mixing bowl, crack and place eggs then beat until light in color.
• 3 Add evaporated milk, coconut milk, vanilla extract, and condensed milk. Stir
  until fully incorporated.
• 4 Add glutinous rice flour into the wet ingredient gradually while stirring
  between additions. Mix until no trace of flour is left.
• 5 Tip in desiccated coconut, melted butter, and salt. Mix until fully combined
• 6 Transfer batter into prepared muffin pan. Fill each mold with approximately 1/4
  cup of batter.
• 7 Bake in pre-heated oven for 10 minutes then carefully remove the cakes and brush
  top with melted butter and top with grated cheese.
• 8 Bake again for 25-30 minutes or until cheese is golden brown and and an inserted
  toothpick comes out clean.
• 9 Remove from the oven and let it cool down. Once cool enough to handle, remove
  the cakes from the mold and place each piece in a cupcake or muffin liner.

Nutrition Info