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Cereals and bread from Philippines
Glutinous rice is soaked overnight in clay jars with palm toddy (tuba) or a starter (bubod), which starts a light fermentation, and is then stone-ground into a batter called galapong. With coconut milk and eggs the batter is baked in a banana-leaf-lined clay pan with coals above and below.
A short entry: the sources we found record only what is said here about Bibingka itself.
| Glutinous rice | [s1] |
| Tuba (palm wine) or bubod (starter) | [s1][fao1999] |
| Coconut milk and eggs | [s1] |
| Banana leaves | To line the baking pan[s1] |
| Starter | other: tuba (palm wine) or bubod (starter) |
What changes: Rice soaks overnight in a jar with toddy or starter and begins to ferment
Output: soaked, slightly fermented rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Glutinous rice is soaked overnight in clay jars with palm toddy (tuba) or a starter (bubod), which starts a light fermentation, and is then stone-ground into a batter called galapong. With coconut milk and eggs the batter is baked in a banana-leaf-lined clay pan with coals above and below. Moulds, yeasts and lactic acid bacteria carried by bubod, a Philippine starter does most of the fermenting.
Bibingka uses the same fermented galapong batter as puto, but it is enriched with coconut milk and eggs and baked between coals instead of steamed.
Every number is labelled with how it is known. How this atlas is made
