Go Back
+ servings

Bibingkang Galapong - Filipino Rice Cakes with Butter and Cheese in Banana Leaves

The Bibingkang Galapong, a rice cake is traditionally served during the holidays in the Philippines. The basic ingredient is the ‘galapong’ or rice batter, which can be obtained from soaking sweet rice (‘malagkit’), then grinding into a thick, heavy consistency. For this version, I baked the bibingkas individually in large-sized muffin pans lined with banana leaves. This recipe was from the Memories of Philippine Kitchens Cookbook by Amy Besa and Romy Dorotan. The recipe yielded 12 muffin-sized bibingkas and served 4 to 6 for breakfast, brunch, or snacks.
Prep Time1 d
Cook Time23 mins
Total Time1 d 23 mins
Course: Breakfast, Brunch, Dessert, Merienda, Snacks
Cuisine: Asian, Filipino
Keyword: Filipino Bibingkang Galapong Cheese Butter
Servings: 4 people
Calories: 457kcal


  • Large muffin tins
  • Or: Large Pie Plate (oven-proof) 9 inches diameter or larger


  • 1 3/4 cups malagkit (sweet rice) soaked in water overnight
  • 1 1/2 cups galapong (rice batter) obtained from soaking sweet rice - see procedure below
  • 11/4 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 whole large eggs yolks and whites separated
  • 3/4 cup coconut milk canned or fresh
  • 1/4 cup whole milk
  • 1 whole salted egg peeled, sliced for topping the cake
  • 1/2 cup grated Gouda cheese
  • 1/2 cup crumbled Feta cheese
  • 4 Tablespoons melted unsalted butter for brushing on bibingka cakes
  • 2 large whole pieces banana leaves cut to fit the individual muffin pans
  • 1/2 cup softened unsalted butter ) to line the banana leaves
  • 1/4 cup fresh coconut meat slivers for garnish on top of bibingkas (or use dessicated coconut if fresh is not available)
  • 1/4 cup granulated sugar divided, use 2 Tablespoons to sprinkle on cake


  • To make the galapong: Rinse the rice under cold running water, drain and place in a medium bowl with cold water to cover. Refrigerate overnight.
    The next day: Drain and rinse rice again. Then drain in a colander. Transfer to a food processor.  Process until the mixture is finely grounded about 1 minute. Then work again to press the galapong through the sieve. You should have about 1 and 1/2 cups galapong, finely processed rice batter. Discard any extra.
  • To make the bibingka: Prehat the oven to 425 F degrees. Prepare two sets of muffin pans, large sized, about 3-inches in diameter.  Line each cup with cut-up banana leaves, about 3 x 8 inches each, to fit the shape of the pans. Grease the banana leaves with softened butter.
  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt in a bowl. Add the galapong. Mix well so that no more lumps remain. Stir in egg yolks, coconut milk and regular milk.
  • Separately, in the clean large bowl of an electric mixer fitted with a whisk attachment, beat the egg whites till stiff. Beat for about 5 minutes. Fold the whites into the galapong mixture.
  •  Divide the mixture between the lined muffin pans. Nestle a slice of salted egg into the middle of each cup. Sprinkle each cup  with a teaspoon of the Gouda, and a teaspoon of the Feta. Lastly, sprinkle the tops with 1/2  teaspoon of the sugar.
  • Set the bibingka muffin pans on the top rack of the oven and bake until firm, for about 15 to 20 minutes. It should be lightly browned on top.
    If the bibingkas are firm but not browned, preheat the broiler and broil them 5 to 6 inches from the heat source. Keep an eye on the bibingkas till  light brown, which will take about 3 minutes.
  • Take the bibingkas out of the oven. Brush the bibingka with the melted butter while still warm.
    Let cool slightly and serve straight from the banana-leaf lined pans. Sprinkle coconut meat slivers (or dessicated coconut) on top of each bibingka as garnish.
  • Cook's comments: A regular banana leaf is about 24 to 30 inches in length, and about 8 to 10 inches wide. Whether using frozen or fresh off the tree, wash leaves thoroughly with soap and water, then rinse well before using.
    *You can also bake this recipe in one large pie plate (9 inches diameter). Line with banana leaves and grease with butter as directed in the procedure.
  • Ingredient notes: Salted eggs are available in Asian or Filipino supermarkets. In Filipino stores, the egg shells are dyed a magenta red hue to differentiate it from regular eggs. In the Philippines, the cheese used for topping is called 'kesong puti', which has a soft texture and very salty flavor. The closest substitutes for the cheeses in this recipe are Gouda and Feta cheese. Or if Feta is not available, I often use goat cheese. For butter, I use Kerrygold USA brands for this recipe (Note: This is not an ad. My views are my own).

Copyright Notice: Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.


    Serving: 1g | Calories: 457kcal | Carbohydrates: 81g | Protein: 10g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 307mg | Potassium: 508mg | Fiber: 2g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 6mg