Vigan Royal Bibingka HD

http://www.overseaspinoycooking.net/2010/12/special-royal-bibingka-vigan-bibingka.html Vigan Royal Bibingka One of the most viewed recipe of OPC is the recipe of Royal Bibingka. There were quite a lot of reactions on that post mostly feedback of good results and some clarifications of the ingredients and cooking method. There were some readers also that are suggesting some improvements both alternative ingredients and cooking method. As I have mentioned in that post the Royal Bibingka is synonym to Christmas in Vigan. Since Christmas is approaching I decided to make another post on Royal Bibingka which is a special version. Some of my Ilocano readers will surely know that Royal Bibingka was made about the size of a large plate in the old days. The batter was from wet grinding the glutinous rice using a stone hand mill of which is called gallapong. Today dry starch or flour from glutinous rice are readily available even overseas. The bibingka was then, baked in clay stove where hot charcoals can be placed under and over the clay pot. The Royal Bibingka has now evolved both in sizes and in cooking method they are now baked in gas or electric ovens the size of muffins. On this special version of Royal Bibingka I substituted some ingredients from my original recipe. I now used thick coconut cream in can instead the original coconut powder. The reason I used the coconut powder on my earlier version was to have more concentration of coconut milk (using more coconut milk will substantially imrove the taste) which was not possible with fresh coconut milk at that time since the recipe only needs a minimal quantity of liquid. With the availability of concentrated canned coconut cream/milk now I replaced the coconut powder. I could have used the fresh pure coconut milk that is extracted by mechanical contraption at Metro Manila wet markets but that will wait till my next vacation. I also used egg yolks only instead of whole eggs, this has improved the richness beside the improvement of the color. Another twist I made was the use of fresh milk instead of canned evaporated milk for smoother consistency. I now made the bibingka the size of muffins using silicon muffin moulds. The only set back was I could not source the must ingredient, Star Pinoy margarine, although the margarine I used was more superior to the Star margarine the Pinoy aroma of the Pinoy margarine is an essential ingredient. I have to my best tried to stick to the quantity of ingredients, cooking times and cooking methods so that I could rectify shortcomings and highlights important procedures to ensure that everyone can duplicate the recipe, as I am expecting a lot of the readers will have a try on this new version. I would like to reiterate to stick to the recipe, deviate only if you have a lot of experience in making bibingka particularly this type. Do not go beyond the recommended baking times. You may notice that some of the bibingka on the photo are a bit overdone, that was because