Hi Rose! Thanks for the blog-visit. “Galapong” is rice batter. As I explained on the blog post here and others on this website, here’s how to make galapong : pre-soak the (uncooked) sticky rice grains in water the night before . The following day, the grains will plump up. Use a blender or food processor – place the sticky rice grains and process till it has a fine, nearly powdery consistency. This is the galapong. You can then add it to the rest of the ingredients listed in this recipe and cook according to the directions. I have never used powdered glutinous rice before to make bibingka, so I can’t tell you if it is a good substitute. Here is a previous blog post of mine which has photos of how to make galapong. Good luck and let me know how it turns out. https://thequirinokitchen.com/2012/07/outdoor-grillingfilipino-rice-cakes-with-coconut-banana-leaves-sundaysupper/

Thanks, Mari. The banana leaves give off such an earthy, flavor-filled aroma. Glad you stopped by 🙂

Thanks, Nami. When the bibingka rice cake is baked and broiled in the banana leaves, the aroma is superb 🙂

Thanks, Nami. When the bibingka rice cake is baked and broiled in the banana leaves, the aroma is superb 🙂

Hi Raymund ~ maraming salamat! Maligayang Pasko at Manigong Bagong Taon 🙂