With the unmistakable chill in the air, the sight of colorful well-lit lanterns and the sound of Christmas carols echoing in the streets, all you really need to feel the warmth of the holiday season is a mug of steaming hot salabat and freshly made bibingkang galapong—a favorite pairing among Pinoys. Christmas will never be complete without these treats. Make them at home. share with your family and friends an put yourself well into the yuletide mood.
Assemble these supplies:
- 1 cup galapong (ground presoaked rice grains)
- 1 tablespoon baking powder
- 2/3 cup sugar
- 3 eggs
- 1/2 cup gata (coconut milk), fresh or reconstituted from coconut powder
- 1 itlog na maalat (salted duck's egg), peeled and sliced into wedges
- butter for brushing
- sugar for topping
- freshly grated coconut for topping
Preheat oven to 450°F.
Steps in preparation:
- Cut banana leaves into rounds and run over medium fire to soften it. Use to line the bottom and sides of a 9-inch round baking pan. Set aside.
- In a large bowl, mix galapong, baking powder and sugar until smooth. Add eggs, one at a time, stirring well after each addition. Slowly pour in gate and stir until blended.
- Pour bibingka batter into prepared pan. Bake for about 12 minutes, remove from oven and arrange wedges of itlog na maalat(salted egg) on top. Return to the oven and bake for another 12 to 15 minutes or until top sports some brown spots. Remove from the oven, brush with butter, sprinkle with sugar and top with grated coconut. Transfer to a plate and serve hot.
You can make your own galapong by pre-soaking rice grains in water overnight. Have it ground the following day in the market and store tightly covered in the refrigerator if not using immediately. Let it thaw to its soft pliable state for 15 minutes before mixing,
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