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Bibingkang Galapong

Prep Time:25 Minutes
Cook Time:45 Minutes

Nutritional Information

A Christmas time rice cake that is usually eaten after mass and is enjoyed as a snack with hot coffee or hot chocolate.


  • 4 large eggs, well beaten
  • 1 cup granulated sugar
  • 2 cups rice flour (not glutinous rice flour)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 cups coconut milk
  • 1/4 cup unsalted butter, melted
  • 1/4 cup coconut cream
  • 1/4 cup granulated sugar
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup fresh grated coconut
  • as needed banana leaves (found in the frozen section of any international market)


  • 1. Preheat EGG to 375 degrees using indirect heat and stainless steel grate.
  • 2. In a large bowl, combine the egg and sugar. Whisk until foamy.
  • 3. In a separate bowl combine the dry ingredients, rice flour, baking powder and salt. In another separate bowl, combine the coconut milk and butter.
  • 4. To the egg mixture, alternaltely add the dry ingredients and the coconut milk, starting with the dry ingredients and ending with the dry ingredients.
  • 5. Line a 9-inch x 13 inch baking dish with banana leaves. Pour the batter mixture over the banana leaves and spread evenly.
  • 6. Bake for 35 minutes. Remove from the EGG and brush the top with coconut cream, sprinkle with granulated sugar,and evenly sprinkle cheese over the top.
  • 7. Continue to bake until the cheese is melted, the top is golden brown and a toothpick inserted in the middle comes out clean. Remove from the EGG, serve hot with the fresh grated coconut.

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