On the heels of my easy and relatively successful bibingka made with all purpose flour (see previous post), I decided to attempt both a Bibingkang Galapong (rice flour) and Bibingkang Malagkit (glutinous rice) this afternoon. I scheduled the bibingka-fest for about 3p.m. and everything was ready when I got home. The cook had been to the market earlier in the day and came home with galapong (rice flour, though ideally, it should be pre-soaked rice grains that are then ground up, not just dry rice flour). The weather turned an ugly dark gray and rain dampened the whole effort, literally. But not to be deterred, we kept at it, wondering if highly wet surroundings had any adverse impact on bibingkasâ€¦
First up, the bibinkang galapong. In a large bowl, mix 2 cups of thick galapong with 1 cup of granulated white sugar. If using rice flour, you need to add about Â½ cup of water to the mixture later to obtain the right consistency. Next add 2 to 2.5 cups of coconut milk, the water mentioned earlier if using dry rice flour, about 1/3 cup of melted butter, 6 eggs that have been lightly beaten and 5 teaspoons of baking powder. Mix this well and adjust volume of liquid if it looks too thick. It should look like a nice thicker pancake batter. Let this rest for about Â½ hour while you futz with the coals for the bibingkahan. When you are ready to bake, place a round cut-out of banana leaves at the bottom of the clay pot and add some of the batter and place the hot coals on top as well. I made this plain, with quesong puti (on reader Gigiâ€™s request) and with salted eggs. About 2/3 of the way through cooking, I brushed the surface with melted butter. Add sugar if you desire. Serve with lots of freshly grated young coconut. The results were very good. Frankly, the flavor was great, but I had trouble cooking it just right this time around. Some of the bottoms were a bit burned and the top crust refused to brown as much as I would have liked. Nevertheless they were a definite triumph considering I have never made this before!
Emboldened, I decided to attempt a Bibingkang Malagkit which turned out to be an absolute disaster! It looks okay in the photograph here but other than the nice burnt sugar on top, it tasted downright gross, not to mention the hardening Elmerâ€™s glue-like consistency of the bibingka. Yuck. I wonâ€™t give you the recipe I used as obviously it did not work at all. I have never actually had a bibingkang malagkit to my knowledge so I wasnâ€™t even sure what I was trying to create! At any rate 2 bibingkas out of 3 isnâ€™t a bad batting average for a neophyte! Do not substitute glutinous rice flour for the flour or galapong versions I have described or you may end up with a snot-like mess! Have a good weekend everyone!