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Makes 2 Cakes.

Preparation time: 20 minutes

Baking time: 20 minutes

+8 hours for soaking the rice and 12 hours for letting rice dough stand

 

Bibingka Galapong Ingredients:

  • Bibingka 400 g (2 cups) uncooked rice

  • 500 ml (2 cups) water

  • 3 eggs

  • 125 g (1/2 cup) sugar

  • 2 tablespoons melted butter, plus additional for brushing

  • 250 ml (1 cup) thick coconut milk

  • 1 tablespoon baking powder

  • 1 sheet banana leaf

  • 250 g (8 oz) cottage cheese or cheddar cheese, grated

Bibingka Galapong Cooking Instructions:

  • Pinoy Bibingka Galapong Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.

  • Preheat oven to 180ºC (350º F) Beat eggs in a bowl until foamy. Add sugar and butter until fluffy. Pour the coconut milk into the ground rice and mix well. Blend into the egg mixture, beating well until smooth. Add baking powder.

  • Wilt banana leaves by passing over an open flame for several seconds. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and brush with butter again.

  • Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.

  • Serve hot with cheese on top and grated coconut flesh on the side.

Bibingka Galapong Cooking Tips:

  • Banana Leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in provision shops, supermarket or the local market if you are in the Philippines. If banana leaves are not available substitute with wax paper.

  • Thick Coconut Milk is obtained by grating the flesh of 1 coconut into bowl (this yields about 3 cups of coconut flesh) Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a cheese cloth. If using canned or packet coconut cream, you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk. This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.

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5 Responses

  1. Lola_Ako♥

    January 3rd, 2009 at 12:27 pm

    1

    Thank You Very MUCH!!!!!!!

  2. Lola_Ako♥

    January 3rd, 2009 at 12:28 pm

    2

    ngayon pede n ko gumwa ng bibinka para sa mga anak ko!!!!

  3. bing

    February 12th, 2009 at 5:30 pm

    3

    it is really hard being away from home..you missed lutong pinoy..but now i can do it because of this pinoy recipe.net…thanks a lot!
    hindi na namin mamimiss ung bibingka which is my family’s fav.

  4. baby

    August 1st, 2009 at 12:50 pm

    4

    thanks a lot sa pinoy ricepe ang sarap tlg ng bibingka

  5. jane

    November 5th, 2009 at 9:56 pm

    5

    Thanks so much for sharing the recipe…I miss Bibingka especially christmas is near…I’m craving for it. Definitely I’ll try this and share what’s the result. God bless!


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