Bibingkang Galapong


bibingkaMy sister, Lorna experimented a lot of bibingka recipes so I will present a few of these recipes that she experimented. One of these was Mimi Alvarez bibingkas. Lorna says ” I had never attended any of Tita Mimi’s cooking classes but before she immigrated to the United States.

During one of my trips to National Book Store in the Philippines, I saw Tita Mimi’s cookbook for sale. I just had to grab it! Here’s her version of the Bibingka recipes. It’s a good idea to check the proportions of the ingredients that are used in the several versions that I’m presenting here so we can come up with our own unique signature Bibingka recipe.”

4 eggs, well-beaten
1 cup sugar
2 cups rice flour
1/2 tsp. salt
2 cups coconut milk (2nd or more presses; see separate recipe)
1/4 cup melted margarine
2 tbsps. baking powder
1/4 cup coco cream (first press)
1/4 cup sugar for topping

1. Add sugar to beaten eggs.

2. Combine salt and rice flour; add to egg mixture.

3. Add melted margarine and baking powder.

4. Pour into banana-leaf lined mold.

My sister’s note: Tita Mimi assumes we know that the banana leaves have to be wilted, that is, passed over an open flame on the stove top.

5. Bake in 375 degree Fahrenheit oven.

6. Brush top with coco cream and sugar; bake until golden crust is formed.

note: Tita Mimi doesn’t say when to take out the bibingka to brush the top with the coco cream and sugar. I would assume that this is done when the bibingka is 3/4’s done (so the batter doesn’t flop). We would have to experiment on time frames.

7. Makes 3 large bibingkas.


11 thoughts on “Bibingkang Galapong”

  1. Oh cool!

    Will share your site with my fellow foodies on
    I know someone there who loves to bake and cook things.

  2. Re-post (my comment went missing)

    I wanna share this with my foodie friends on, if you don’t mind. Some of them like to cook and bake stuff.

  3. Tried your recipe and it’s good…was just wondering if you have tasted the famous bibingka from Rosario, Cavite (beside the church)…the taste is the same as your recipe but the texture is quite different. Their version is a little big spongy and not sticky…I tried combining rice flour with wheat flour but did not give me the spongy effect….any idea on how they do it???? Thanks

  4. shocksss!!!!!!!!!!!!!!
    what’s bibingka is that
    it’s very delicious in my eyes how ever if i will eat that bibingka!!!!!!!!!!!!!!!

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