Bibingkang Galapong — Panlasang Pinoy official video
Same-dish tutorial from the original creator, linked without copying files; FOOD playback was not tested.
Official cooking video · Panlasang Pinoy / Vanjo Merano · YOUTUBEFilipino Coconut Rice Cake Bibingkang Galapong (6 Slices)
Overnight-soaked glutinous and jasmine rice blended with coconut cream, eggs and sugar, baked and topped with butter and cheddar. Oven parchment replaces the original banana leaf.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse 1/4 cup glutinous and 1/2 cup jasmine rice, soak covered in 360ml water in the fridge for 8–12 hours; this is extra to 20-minute hands-on prep.
- 02
Preheat oven to 188°C and line a 23cm round pan with oven-safe parchment instead of the source's banana leaf.
- 03
Drain and discard soaking water; blend the rice with 300ml coconut cream until smooth.
- 04
Add three eggs, 150g sugar, 3 tsp baking powder, 4 tbsp melted butter and 1/2 tsp salt, blending for 1–2 minutes more.
- 05
Pour into lined pan and bake about 35 minutes at 188°C until set and center reaches at least 71°C measured with a food thermometer.
- 06
Carefully remove, cool about ten minutes, brush with remaining 1 tbsp melted butter and sprinkle with 1/4 cup cheddar.
- 07
Cut into six slices. Refrigerate leftovers at 4°C or colder within two hours and eat within three days.
Before you cook
Soak rice overnight in refrigerator and do not eat raw egg batter. Bake center to at least 71°C; contains egg and milk. Refrigerate leftovers within two hours at 4°C or below and eat within three days.
Allergens: Eggs in batter, Milk from butter and cheddar, Check packaged baking powder and coconut cream for other allergens
Image & source credits
These illustrations stand in for food photos.
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