The Ambitious Chef’s Ilocano-Filipino-style bibingka and Taking a Deep Breath’s Vigan royal bibingka are two good recipes for Filipino-style bibingkas from the Ilocos region of the Philippines. The first recipe cooks the bibingka in the traditional way using charcoal, while the latter bakes the rice cake in a conventional oven.
To make the Ambitious Chef’s Ilocano-Filipino-style bibingka, in a large bowl, combine 1 half-kilogram packet of glutinous rice, 1 1/2 cups of brown sugar and 3 1/2 cups of coconut milk. Cut wilted banana leaves to fit a clay baking pan, and line the pan by overlapping the leaves. Pour the mixture into the pan, then add 1/2 cup of premium coconut milk, known as kakang gata, over the top, and spread it evenly. Cover the pan, and place hot charcoal beneath and on top of the bibingka pan. Allow the hot charcoal to cook the rice cake for about 25 minutes or until the top turns brown.
To prepare the Vigan royal bibingka, mix together 5 cups of glutinous rice, 2 1/2 cups of sugar, 2 cups of fresh milk, 2 cans of coconut milk, 1/2 can of condensed milk and 4 eggs. Grease a 9-by-13-inch pan, line the pan with lightly greased banana leaves, and pour the mixture into the pan. Bake at 350 degrees Fahrenheit for an hour or until done. Once the cake sets, add the other 1/2 of the can of condensed milk to the top, and broil for five minutes.