Chef-tested recipe
Traditional banana-leaf-lined Filipino rice cake made from freshly ground soaked rice, coconut milk, salted egg, and kesong puti
Bibingka galapong is a Filipino rice cake traditionally cooked in banana-leaf-lined clay pots with heat above and below. Galapong refers to the wet-ground rice batter that gives the cake its tender, lightly chewy crumb. Coconut milk enriches the batter, while salted duck egg and kesong puti bring the familiar sweet-savoury contrast associated with Christmas-season bibingka.
Recipe at a glance
- Servings
- 8 small bibingka, or one 25 cm cake
- Prep Time
- 35 mins
- Cook Time
- 25 mins
- Resting Time
- 20 mins
- Chilling Time
- 8 hours
- Total Time
- 9 hours 20 mins
- Cuisine
- Filipino
- Course
- Dessert, breakfast, and merienda
- Cooking Method
- Rice soaking, wet-grinding, and high-heat baking
- Difficulty
- Medium
- Best Served With
- Best served warm with salabat, hot chocolate, coffee, or tea.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- High-speed blenderpaid link
- Eight shallow baking pans or one 25 cm panpaid link
- Mixing bowlspaid link
- Fine-mesh sievepaid link
- Balloon whiskpaid link
- Pastry brushpaid link
- Chef’s knifepaid link
- Digital kitchen scalepaid link
Ingredients
For the galapong
- Jasmine rice or another non-glutinous white ricepaid link: 400 g
- Glutinous ricepaid link: 100 g
- Cold water, for soaking: 1.5 litres
- Coconut milk: 500 ml Shop paid link
For the batter
- Large eggs, without shells: 165 g
- Caster sugarpaid link: 180 g
- Unsalted butter, melted and cooled: 60 g
- Baking powderpaid link: 12 g
- Fine sea saltpaid link: 5 g
For lining and topping
- Banana leaves, cut into large squares: 8
- Salted duck eggs, peeled and sliced: 120 g
- Kesong puti or mild white cheese, sliced: 150 g
- Unsalted butter, softened: 40 g
- Freshly grated mature coconut: 100 g
- Caster sugarpaid link: 30 g
Preparation Overview
Rinse both rice varieties until the water is mostly clear, then soak them under refrigeration for 8 hours. Soften the banana leaves over low heat or in hot water, wipe clean, and line the baking pans with the glossy side facing upward. Drain the rice thoroughly immediately before grinding.
Method
Combine the rinsed non-glutinous and glutinous rice with the cold water and soak under refrigeration for 8 hours.
Drain the rice well and discard the soaking water.
Blend the soaked rice with the coconut milk in batches until the batter is very smooth and no gritty rice pieces remain.
Heat the oven to 220°C with a rack in the upper third and preheat the banana-leaf-lined pans for 5 minutes.
Whisk the eggs, sugar, salt, and melted butter until the sugar begins to dissolve.
Whisk in the ground rice batter, then sift in the baking powder and mix only until evenly combined.
Rest the batter for 20 minutes while preparing the salted egg and cheese.
Divide the batter among the hot lined pans and arrange salted egg and kesong puti on top.
Bake for 18 to 22 minutes until set and golden, then use strong top heat for 2 to 3 minutes to lightly blister the surface.
Brush the hot bibingka with softened butter and finish with grated coconut and a light scattering of sugar.
Beginner Technique Notes
Blend the soaked rice long enough to remove grit; a high-speed blender gives the smoothest practical home result.
Do not substitute glutinous rice for all the rice because the cake would become dense and sticky.
Heating the lined pans helps imitate the immediate bottom heat of traditional clay-pot cooking.
Watch closely under top heat because banana leaves and sugar can scorch quickly.
Tips and Variations
Use individual shallow metal or cast-iron pans for a higher proportion of browned edge and banana-leaf aroma.
Queso de bola may replace kesong puti for a stronger Christmas flavour.
For simpler bibingka, omit salted egg and cheese and finish only with butter, sugar, and coconut.
Rice flour is a convenient alternative, but wet-ground galapong provides a more traditional texture.
Serving Ideas
- Serve each bibingka in its banana-leaf liner. Place extra softened butter, grated coconut, and sugar at the table so diners can adjust the finish.
Storage
Cool completely and refrigerate in a covered container for up to 3 days. Reheat at 160°C for 8 to 10 minutes or steam briefly until soft. Do not leave rice cake with egg and cheese at room temperature for more than 2 hours.
Nutritional Value
Allergen Notes
Contains eggs and milk. Coconut is classified as a tree nut in some labelling systems. The recipe contains no wheat when baking powder and all packaged ingredients are verified gluten-free.
Frequently Asked Questions
What does galapong mean?
Galapong is rice soaked in water and wet-ground into a batter for Filipino rice cakes.
Can I use rice flour?
Yes, but freshly ground soaked rice gives a more traditional flavour and texture.
Why are banana leaves used?
They prevent sticking, perfume the cake, and create the familiar presentation.
Can I bake one large bibingka?
Yes. Use a 25 cm shallow pan and extend baking until the centre is fully set.