How to make bibingka

My wife tried to make a bibingka using rice flour. When she cooked it, it turned into a gooey mess, not the bibingka, everyone likes. I surfed the internet and found that what she was making was what others call bibingkang malagkit. So, how to make a bibingka?

First off, you need galapong. Galapong is glutinous rice soaked in water for hours. Galapong is our version of the Chinese “moon cake”, which is basically, just plain glutinous rice or galapong. If you want to use rice flour, better to add 1/2 cups of water, then about 2-2.5 cups of coconut milk, 2 cups of sugar and some salt and 6 eggs. Mix everything together and adjust to the right consistency. It should look like a pancake batter.

If you want to use genuine galapong, you need at least two cups of glutinous rice. Soak it in water for about 5 hours. Then, add boiled rice, salt, and sugar. Then, put everything in a grinder. Make it a powder. Afterwards, put the eggs, coconut milk, 2 teaspoons of baking powder. Mix everything together and you have the bibingka batter.

Put the batter in the banana leaf and bake for 5 minutes. Afterwards, put some cheese and salted eggs on top and bake for 15 minutes. After 15 minutes, put quick melt cheese on top and bake for another 5 minutes. Presto! You have the bibingka espesyal. Put grated coconut meat on top and layer it with butter and put a dash of sugar.