Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients by weight rather than volume for more accurate and consistent results.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Panlasang Pinoy Bibingkang Galapong
Made with glutinous rice, jasmine rice, coconut cream and eggs — a sweet panlasang pinoy bibingkang galapong treat that's perfect for merienda or dessert.
Instructions
- Preheat oven to 370F (188C).
- Combine glutionous and Jasmine rice in a bowl. Pour water into it and let it soak overnight.
- Drain remaining water. Pour the soaked rice into a food processor and add coconut cream. Cover and turn the unit on. Continue until the mixure becomes smooth.
- Fold in eggs, salt, sugar, baking powder, and 4 tablespoons of melted butter. Cover and activate the food processor for 1 to 2 minutes or until all the ingredients are well blended.
- Line a clean piece of pre-cut fresh banana leaf over a round baking pan (9" diameter). Pour the mixture into the pan. Bake in the oven for 35 minutes.
- Remove from the oven and let it cool down. Tranfer to a plate. Brush the remaining butter on top and sprinkle with grated cheddar cheese (you can also use shredded coconut).
- Serve with a cup of coffee.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients by weight rather than volume for more accurate and consistent results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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