Bibingka Tagalog Recipe

This is no ordinary bibingka—this is Royal Bibingka, a cherished variation inspired by galapong-based recipes, known for their signature softness and slightly chewy texture. While traditional versions use galapong (soaked and ground rice), this quick-cut method uses rice flour and baking powder to simplify the process while still capturing the spirit of the original. Baked in banana leaves and crowned with cheese and salted egg, Royal Bibingka brings a comforting, festive warmth to the Filipino table, especially during holidays and homecomings.

The name “Royal Bibingka” is believed to have originated during the American period, when home bakers began using Royal brand baking powder as a quick leavening agent, instead of fermenting galapong naturally. Over time, the term “Royal” also came to reflect the cake’s celebratory nature and premium feel, often reserved for special occasions and family gatherings.

This version is a quick-cut method that uses rice flour in place of traditional galapong—a fermented rice paste that naturally allows bibingka to rise and develop flavor over time. By using rice flour and baking powder, this modern approach speeds up the process while still delivering the soft, tender texture that makes Royal Bibingka so beloved.

Ingredients

Set A: Dry Ingredients

• 2 cups rice flour

• ¾ cup white sugar

• ½ tsp salt

• 2 tbsp baking powder

Set B: Wet Ingredients

• 4 pcs egg

• 1 cup fresh milk

• ¼ cup melted unsalted butter (plus extra for brushing)

Set C: Others

• Banana leaves, for lining molds

Toppings

• Grated cheese

• Sliced salted egg

• White sugar and salted butter, for serving

• Shredded coconut and muscovado sugar (optional, for serving)

Instructions

1. Preheat & Prep
   Preheat your oven to 180°C (350°F). Lightly heat the banana leaves to make them pliable, then line your bibingka molds or muffin tins with them.

2. Mix Dry Ingredients (Set A)
   In a mixing bowl, combine rice flour, white sugar, baking powder, and salt. Mix well.

3. Prepare Wet Ingredients (Set B)
   In another bowl, beat the eggs. Add the milk and melted butter. Mix until smooth.

4. Combine Mixtures
   Pour the wet ingredients into the bowl with the dry ingredients. Stir until fully incorporated. Strain the batter into another bowl to ensure a smooth texture.

5. Pour & Top (Set C)
   Scoop the batter into the prepared banana leaf-lined molds. Top each with cheese and salted egg.

6. Bake
   Bake in the preheated oven for 12–15 minutes or until the tops are set and lightly browned.

7. Finishing Touches
   While still warm, brush the bibingka with melted butter. Sprinkle with sugar and dot with salted butter. Serve warm with shredded coconut and muscovado sugar on the side, if desired.

Simpol Cooking Notes

• Simpol Tip: While traditional bibingka is made with galapong—rice soaked overnight and ground into a paste—this version uses rice flour as a quick and practical alternative.

• This version is a quick-cut method that uses rice flour in place of traditional galapong—a fermented rice paste that naturally allows bibingka to rise and develop flavor over time. By using rice flour and baking powder, this modern approach speeds up the process while still delivering the soft, tender texture that makes Royal Bibingka so beloved.

• Don’t skip the banana leaves—they lend a toasty, earthy aroma that completes the Royal Bibingka experience.

• Feel free to get creative with toppings—ube halaya, desiccated coconut, or even a spoonful of leche flan make great additions.

• This recipe is a wonderful way to reconnect with loved ones or introduce foreign friends to Filipino flavors.

Simpol na, sarap pa!

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