Comments on: Bibingkang Galapong and Bibingkang Malagkit â€“ Triumph & Disaster

By: amai

amai — Sun, 09 Mar 2008 14:44:51 +0000

pls send me the recipe of bibingka……

By: Elsie Laguador

Elsie Laguador — Thu, 15 Nov 2007 04:49:05 +0000

Where can I call if I want to order bibingkang galapong. Or is it possible to know the price?

By: chick

chick — Thu, 16 Aug 2007 07:01:14 +0000

i like bibingka malagkit better.. that’s the one na parang biko right? sticky rice w/ a think, caramel-like topping? yummy.. :)

By: Katrina

Katrina — Sat, 26 Aug 2006 11:19:19 +0000

Now that’s the bibingka I love — galapong! To be honest, MM, I could immediately tell the difference from the pictures which one used galapong and which used the regular flour. The exterior surface and interior texture are very different, as well as the color. This looks delish, MM! I like mine with lots of quezo de bola and kesong puti, no red eggs, and slathered with tons of melting butter (NOT margarine).

Commercially, I think Via Mare makes the best bibingkang galapong, by far. For a while they made a version with mozzarella and chocolate which was yummy, but that didn’t last long on the menu.

By: linda

linda — Sat, 26 Aug 2006 11:11:57 +0000

MM,I’m impressed and starving!

By: izang

izang — Sat, 26 Aug 2006 08:19:02 +0000

i suggest using duck eggs instead of chicken for your bibingka……very very rich….sarap…sarap….

By: corrrine

corrrine — Sat, 26 Aug 2006 04:33:59 +0000

Traditional Filipino recipes should be passed on from generation to generation. Somebody please document all these…go back to our oldies, provinces, interview, ask WHY a certain ingredient or procedure…and document! I’m impressed with the comments. I’m teary-eyed with all these bibingka, suman, puto. sniff,sniff…I got to get my children eat more of them and really KNOW them by heart! I certainly will revive my family’s tradition of making suman sa lihiya every All Saint’s Day and palitaw at the stroke of midnight of December, 31…my late Aunt times her palitaw right at the stroke of midnight…ahhhh…family, traditions…got to keep them in our album of happy memories and pass this on…I think these are what keep us all rooted to our culture.

By: CWID

CWID — Fri, 25 Aug 2006 18:42:48 +0000

That bibingkang galapong really looks very good and so authentic! You write about recipes that have never been properly recorded, and that to me is an important contribution to the preservation of our culture. To us who have left home, your blog is an important source of information for Filipino food that we miss so much.

I am hoping that you will pick up putong-puti as your next cooking challenge. I am trying to replicate the traditional puto that I remember, not the baking powder and flour kind that bakeshops pass off as puto. There is a fermentation process for making the puto that I am not too clear about. A friend told me that you can use a bit of yeast to hasten the process, but I have not tried this yet. The last manapla puto I did was a disaster, I am not ready for another attempt at this time.

Keep on blogging!

By: Maria Clara

Maria Clara — Fri, 25 Aug 2006 18:19:20 +0000

Apicio is right. There are some elements to make up the authentic bibingka. One is the variety of rice and the leavening agent. I remember, the bibingka vendor in our place, they saved a cup or two of their galapong for the next dayâ€™s bibingka batch. Also, they kept their galapong in a palayok which we all know is made out of clay. It is my belief there is an enzyme in the clay that acts like a leavening agent. Their galapong has a sour aroma. Your rice flour â€“ galapong version looks very authentic and delicious. Nice try for a first timer galapong bibingka maker. I salute you with great honor for the entire laboring oar you put forth in this big endeavor. Thank you for researching and executing one of our most valuable culinary repertoire of all times.

By: fried-neurons

fried-neurons — Fri, 25 Aug 2006 16:56:28 +0000

Wow. Those bibingkas sure do look great!

That’s one of the things I REALLY miss about the Philippines. Once in a blue moon here in California I’ll come across a restaurant or store that sells bibingka, but it’s never the same quality as the ones back home…