Bibingka Galapong Recipe

November 22, 2013
(Last Updated On: July 5, 2016)

How to cook Bibingka Galapong

Bibingka Galapong Recipe is a kind of rice cake made from rice flour, traditionally sold outside the churches during the Christmas season in the Philippines.

Bibingka Galapong Recipe or Coconut Rice Cake is usually cooked in a clay pot, lined w/ banana leaves and topped with salted egg slices that add a satisfying flavor of this Filipino dessert. At the top and at the bottom of the pan, coal is placed to cook the rice cakes completely.

This rice cake is best served with butter and  coconut shreds best paired with salabat or ginger tea or with hot chocolate. Here is the recipe in making Bibingkang Galapong.

bibingka galapong recipe

Bibingka Galapong Ingredients:

  • 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:

  • 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.

bibingka galapong recipe

Bibingka Galapong rice cake is best served with butter and cheese with hot chocolate.

bibingka galapong recipe


updated: Nov 22, 2013

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  • Reply

    Joseph Stowell

    March 15, 2015 at 7:49 pm

    The recipe for Bibingka Galapong looks easy and sounds great, but living in the northern part of the Midwest, it’s a little difficult to get banana leaves.

    • Reply

      Cindy Paulos

      August 14, 2016 at 9:52 pm

      Don’t think the banana leaves are for flavor as much as to prevent them from sticking while baking and presentation. Try cupcake paper baking cups while baking in the oven. Any asian stores in your area?

      • Reply

        Paul Hollon

        January 20, 2017 at 9:32 am

        They donadd flavor but its not manditory only suplementay flavor of the smokey leaves.

  • Reply

    Amy Saudi

    August 7, 2014 at 2:50 am

    Ill try to cook here in Japan

  • Reply


    July 30, 2014 at 9:24 pm

    Hi there! This is my first visit to your blog! We are a group of volunteers and starting a new initiative in a community in the same niche. Your blog provided us beneficial information to work on. You have done a marvellous job! eeeceagefafc

  • Reply


    November 25, 2013 at 11:41 pm

    Hi, Ed…

    I just wanted to find out what kind of rice to use. Can I use Calrose rice? Thanks in advance to your reply.

    • Reply
      Ed Joven
      January 17, 2014 at 1:21 am

      you can use any type of rice.

  • Reply


    April 11, 2010 at 6:09 pm

    …mga kababayan ko…maraming thanks talaga sa inyo sa web site na ito…almost all the filipino recipes na gus2 kong ma22nan,nand2 lahat!…at Super easy ang paggawa,pati ang mga sahog, but lasang pinoy talaga…parang PINAS ang dating…miss ko na ang PINAS,pero dahil d2 parang nadoon na ulit ako sa bayan natin…thanks again & more recipes 2 follow,sana?

  • Reply


    December 20, 2009 at 3:09 am

    sana madali kong matutunan to matagal ko ng gustong gumawa ng bibibngka

  • Reply


    December 5, 2009 at 2:21 am

    glad, i found this website. and to know all the recipe i’ve been looking for are here….a million thanks to all the people who made this website very useful. keep up the good job…

  • Reply


    November 5, 2009 at 9:56 pm

    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!

  • Reply


    August 1, 2009 at 12:50 pm

    thanks a lot sa pinoy ricepe ang sarap tlg ng bibingka

  • Reply


    February 12, 2009 at 5:30 pm

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

  • Reply


    January 3, 2009 at 12:28 pm

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

  • Reply


    January 3, 2009 at 12:27 pm

    Thank You Very MUCH!!!!!!!

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