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Bibingka na Galapong Recipe

How to cook Filipino Bibingka Galapong.

Special Bibingka na Galapong Recipe is a traditional Filipino kakanin, a baked rice flour cake with soft, slightly dense, moist and tasty.  This rice cake called ”Bibingka”  is usually made from rice flour, coconut milk, fresh milk, eggs, sugar, coconut strings and margarine. The old-fashioned way of cooking bibingka is cooked in a clay pot lined with banana leaves and heated with coal both at the bottom and at the top to bake. The banana leaf lining also adds aroma and flavor to the rice cake and for some they want the charred bibingka on top for a crunchy texture. And it is often served with different kinds of topping depends on the vendors Specialty.  Toppings such as butter or margarine and grated coconut and some use grated cheese or salty eggs or a combination of both to make it even more special.


bibingka galapong 1

Bibingka Ingredients:

  • 2-3 tbsp. Butter, melted
  • 1 cup refined sugar
  • 3 medium eggs
  • 1 cup rice flour, sifted
  • 1 tbsp. Baking powder
  • A pinch of salt
  • ¼ cup fresh milk
  • 1 cup coconut milk


  • 2 pcs. salted eggs, sliced thinly
  • ½ cup grated cheese
  • ½ cup grated or desiccated coconut (optional)

You Need:

  • Muffin pan, (5oz. or 3oz.)
  • Pre-cut wilted banana leaves

Cooking Procedure:

  • First, you need to wilt the banana leaves using your stove top. Run the leaves slowly through low fire until you’re done. Cut wilted banana leaves into a circle, use a paper liner as a guide for an easy cutting. Line your muffin pan with your prepared wilted banana leaves and set aside.
  • Preheat your oven to 375F and then, melt the butter quickly using the oven.
  • Start measuring all ingredients needed for your Bibingka.

bibingka galapong prep 1

  • In a large mixing bowl, combine melted butter and sugar and whisk well. Add the eggs, one at a time and whisk until smooth. Place a strainer on top of your mixing bowl and combine rice flour, baking powder, salt and sift together.

bibingka galapong prep 2

  • Mix the batter until smooth and no lumps. Add the fresh milk and coconut milk and mix until well blended. Fill the lined muffin pan with bibingka batter about 2/3’s full. I’m using a 5oz. muffin pan so I’m going to bake it for 12-15 minutes.

bibingka galapong 2

  • At this moment take out your bibingka from the oven so you can add your toppings. Add sliced, salted egg and a generous grated cheese on top.

bibingka galapong 3

  • Bake again for another 15-18 minutes or until inserted toothpick comes out clean. Fire off, transfer in a rack to cool slightly and sprinkle some fresh grated coconut or desiccated coconut if desired.

These mouth watering  Bibingka, really smells divine and taste really good 🙂

bibingka galapong 4

Bibingka are good when it’s still hot and freshly baked, so serve these bibingka immediately with icy cold drinks or a cup of coffee.  

bibingka galapong

Note: If you are using a 5oz. muffin pan it can make 8 pieces of bibingka and a 3oz. muffin pan can make a dozen. The cooking time varies depending on the size of your bibingka, the smaller one bakes faster so keep an eye on it.

Actually I made this before the New Year’s Day but I didn’t have much time to post and share this delicious Bibingka na Galapong recipe.

Posted: May 2012                        Revised: January2015

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

One comment

  1. I can’t pronounce it but the photo caught my eye. It looks moist and delicious. I’ll pin this to try later. I’m looking forward to tasting this.

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