Homemade Traditional Bibingka Recipe - Bibingkang Galapong
This Homemade Traditional Bibingka is made from fermented galapong using soaked rice, cooked rice, yeast, and egg yolks for an authentic Filipino Christmas rice cake. Soft, moist, aromatic, and topped with salted eggs, butter, cheddar cheese, and grated coconut, it's the perfect holiday delicacy to enjoy with family.
Ingredients
Batter
- 2 cups uncooked rice washed and soaked overnight or at least 6 hours
- ½ cup cooked rice
- 1½ cups evaporated milk
- ⅔ cup white sugar
- ¼ teaspoon salt
- 6 large egg yolks
Yeast Mixture
- ¼ cup warm water
- 1 tablespoon white sugar
- 2½ teaspoons instant yeast
Toppings
- 4 salted eggs sliced
- Butter
- Grated cheddar cheese
- Fresh grated coconut
Mold Size: 4 inches
Yield: 12 bibingka
Instructions
- Prepare the yeast mixture by combining the warm water, sugar, and instant yeast. Stir well and let it bloom for about 5 minutes.
- Drain the soaked rice thoroughly using a strainer.
- Place the soaked rice and evaporated milk into a blender. Blend for about 2 minutes or until completely smooth.
- Add the cooked rice, sugar, salt, and bloomed yeast. Blend again until smooth.
- Strain the batter into a bowl.
- Cover tightly with cling wrap and then a towel to help maintain a warm environment. Ferment for 2 hours.
- While waiting, lightly heat the banana leaves directly over the stove until softened.
- Cut the banana leaves into approximately 6-inch circles and line the 4-inch molds.
- After fermentation, stir the batter to deflate it. Add the egg yolks and mix until fully incorporated.
- Pour approximately ⅓ cup plus 1 tablespoon of batter into each prepared mold.
- Top each bibingka with slices of salted egg.
- Bake in a preheated 170°C (338°F) oven for about 30 minutes or until fully cooked.
- Immediately brush with butter while still hot.
- Top generously with grated cheddar cheese and freshly grated coconut.
- Serve warm and enjoy.