-
dough known as
galapóng,
which is the
basis for
numerous rice
cakes in the Philippines. However, in
modern preparation methods,
galapong is
sometimes made...
- are
listed below:
Bibingka galapóng is the
traditional form of
bibingka made from
ground soaked glutinous rice (
galapóng), water, and
coconut milk. Bibingkang...
-
steamed rice cake,
traditionally made from
slightly fermented rice
dough (
galapong). It is
eaten as is or as an
accompaniment to a
number of
savoury dishes...
- wood ash lye, and
various other ingredients may be
added to the
galapóng. The
galapóng can be
prepared baked, steamed, boiled, or fried,
resulting in dishes...
- Ilocos. It is made from
ground slightly-fermented
soaked glutinous rice (
galapong)
mixed with
coconut milk,
muscovado sugar, and
young coconut (buko) strips...
-
primarily from
carabao (water buffalo) milk and
ground soaked glutinous rice (
galapong).
Originating in the
Philippine province of Pampanga, it is especially...
-
These include slightly fermented dough used for rice
cakes (Filipino
galapong);
dried fermented cakes (Indonesian brem cakes);
fermented cooked rice...
- small, flat,
sweet rice cake
eaten in the Philippines. They are made from
galapong - washed, soaked, and
ground malagkit (sticky rice).
After excess water...
- as
galapóng.
Coconut milk
sweetened with
sugar is
boiled separately for
around 10
minutes then
filtered and
mixed with the
galapóng. The
galapóng is then...
- pancake-shaped. The most
basic traditional okoy
recipe uses a
small amount of
galapong (ground
soaked glutinous rice) as the batter, ****ed to
taste with onion...
