Easy Filipino Royal Bibingka Cornbread Recipe
This Easy Filipino Royal Bibingka Cornbread Recipe blends the creamy richness of royal bibingka with the golden, buttery goodness of cornbread. It’s a decadent, melt-in-your-mouth treat that's perfect for any celebration!
Servings: 12
Calories: 293kcal
Equipment
- 1 Blender or wire whisk
- mufin pan
Ingredients
Bibingka
- 1 cup Sweet Rice Flour Three Ladies Brand
- 1 cup Cornbread Mix like Jiffy
- 1 can Canned Coconut Milk 14oz
- ½ cup Condensed Milk
- ¼ cup Melted Butter
- 3 Whole Eggs
- oil spray coconut or canola
Toppings
- 2 tablespoons Melted Butter
- 1 cup Shredded Eden or Cheddar Cheese
Instructions
- Prepare: Preheat your oven to 350°F. Spray a 12-cup muffin tin with coconut oil to prevent sticking.oil spray
- Blend: Combine the sweet rice flour, cornbread mix, coconut milk, condensed milk, melted butter, and eggs in a blender. Blend for 2-3 minutes until the mixture is smooth. If you don’t have a blender, see notes for alternative mixing methods.1 cup Sweet Rice Flour, 1 cup Cornbread Mix, ½ cup Condensed Milk, ¼ cup Melted Butter, 3 Whole Eggs, 1 can Canned Coconut Milk
- Bake: Pour the batter evenly into the muffin tin cups. Bake for 15 minutes at 350°F.
- Top and Finish: After 15 minutes, remove the muffin tin from the oven. Brush the tops of the bibingka with melted butter and sprinkle generously with shredded cheese. Return to the oven and bake for an additional 10 minutes.1 cup Shredded Eden or Cheddar Cheese, 2 tablespoons Melted Butter
- Rest: Once the cheese is melted and the bibingka is golden brown, remove the muffin tin from the oven. Let the bibingka cool in the tin for 10 minutes. Run a small knife around the edges of each muffin to help release them.
- Serve: For the best flavor and texture, let the Royal Bibingka cool to room temperature and fully set. Wait at least 1 hour before serving.
Notes
- Use glutinous rice flour only. This gives royal bibingka its chewy, dense texture. Regular rice flour will make it lighter and drier instead.
- Shake the coconut milk well before opening. Full-fat coconut milk separates in the can, so mixing it first helps everything blend more evenly.
- Watch closely if broiling. The cheese can go from golden to too dark very quickly, often in under a minute.
- Best served warm. Royal bibingka firms up as it cools, so microwave leftovers for 20 to 30 seconds to bring back the softer texture.
- Muffin liners help a lot. They make cleanup easier and help the bibingka hold its shape when removing from the pan.
Nutrition
Calories: 293kcal | Carbohydrates: 33.9g | Protein: 8.5g | Fat: 13.8g | Saturated Fat: 7.6g | Cholesterol: 120mg | Sodium: 240mg | Potassium: 68mg | Fiber: 1.2g | Calcium: 95mg | Iron: 1mg
