- 3 eggs
- 3/4 cups sugar
- 1-1/4 cups coconut milk
- 2 cups all-purpose flour
- 4 tsps. baking powder
- melted margarine, almost at room temperature (as long as it doesn’t solidify)
- grated cheese
1. Beat the eggs well until light and creamy.
2. Dissolve the sugar in 1/2 of the coconut milk.
3. Mix and sift dry ingredients and add by spoonfuls to sugar and coconut milk mixture.
4. Add the rest of the coconut milk alternately with the dry ingredients, starting with the dry ingredients, and ending with the dry ingredients. Beat well. Add the well-beaten eggs and melted margarine.
5. Line four small round pans with banana leaves. Pour mixture into pans, spreading it thin and evenly.
6. Bake in a pre-heated hot oven (375 F). When cooked, brush the top with butter and sprinkle with grated cheese and sugar. Serve with grated coconut.
- 1 cup thick galapong (Instructions on how to make Galapong is written below)
- 1/2 cup white sugar
- 2 tsps. baking powder
- 2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
- 4 tbsps. sugar for topping
- 3 eggs, well-beaten
- 1 cup coconut milk
- 3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I’m more partial to using goat cheese and salted duck’s eggs)
To make galapong bigas:
1. Soak rice in equal amounts of water overnight or a minimum of 4 hours.
2. Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.
3. Let stand until the next day
For the bibingka:
1. Add sugar to the galapong.
2. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.
3. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).
4. Cover each baking dish with a galvanized iron sheet with live embers on it. (or Bake in a pre-heated hot oven (375 F) until golden brown)
5. When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.
Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular rice.