Bibingka Galapong or (Rice Cake Made of Milled Glutinous Rice) Recipe!!!
Servings
2 8″ Cakes
Servings
2 8″ Cakes
Ingredients
Instructions
  1. If using short or medium grain white rice: Soak rice in water overnight then drain the rice, reserving the liquid. Grind the rice finely in a blender or food processor. Add just enough of the reserved liquid so the mixture is not dry then set aside for about 12 hours at room temperature. Skip this step if using rice flour.
  2. Preheat oven to 180ºC (350º F)
  3. Beat eggs in a bowl until foamy. Add sugar and butter until it’s fluffy.
  4. Pour the coconut milk into the ground rice and mix well.
  5. Blend into the egg mixture, beating well until smooth.
  6. Add the baking powder.
  7. Wilt banana leaves by passing over an open flame for several seconds and get it immediately, don’t over flame it so that they do not crack when folded
  8. Line 2 small baking dishes about 8 inches in diameter, with banana leaves or parchment paper.
  9. Brush banana leaves or paper with butter.
  10. Pour mixture into the baking dishes.
  11. Top with grated cheese and brush with butter again.
  12. Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
  13. Bibingka is best served hot so,
Recipe Notes

If banana leaves are not available substitute parchment.

Aside from passing over an open flame for several seconds dip the banana leaves in boiling water until they just start to soften.

You can top also you Bibingka with dried coconut.