Special Royal Bibingka, Vigan Bibingka.

Ingredients

• 2 cups glutinous rice flour
• 1/3 cup canned thick coconut cream
• 1/2 cup fresh milk
• 4 pieces large egg yolks
• 1 cup sugar
• 1/2 cup grated cheddar cheese
• 1/4 cup margarine

Cooking procedure:

1. In a big bowl place the glutinous rice flour and sugar.
2. Whisk in the milk and coconut cream until runny batter is formed.
3. Add in the egg yolks and continue to whisk until fully blended.
4. Coat the muffin moulds with margarine.
5. Spoon the batter into the muffin moulds, about 4 table spoon each mould.
6. Arrange the silicon moulds in a baking tray and cover with aluminium foil.
7. Bake in an oven at 176 C to 190 C for 15 to 20 minutes.
8. Now remove cover of the now half cooked bibingka and top with cheese and sugar.
9. Return aluminium covering and bake for another 25 to 30 minutes.
10. Adjust baking time as necessary.
11. Remove the aluminium covering during the final 10 minutes of baking.
12. Brush with margarine at least twice in between.
13. When the cheese start change color remove from the oven and brush again with margarine.
14. Let cool down, remove from mould and serve.