Today I’m going teach you something that looks very ordinary but it is really part of Filipino delicacies: Galapong.
It is the foundation of many traditional Filipino kakanin or rice cakes delicacies mainly puto and bibingkang galapong. It is made from rice flour and water, left for a few days to ferment to give rice cakes a fluffy texture and a distinct taste.
In the olden times, to have galapong, what you really had to do was get good quality rice, soak it overnight, and take it to the market to have it ground. The secret to good galapong is to have it ground 3 or four times until it becomes a very fine, smooth paste. Nowadays, we simply use rice flour but we’ll need a catalyst – cooked rice!
Watch my tutorial video below on how to make galapong.
How to Make Galapong (Fermented Rice Dough)
How to make galapong, the fermented rice dough that is the base of many Filipino rice cake delicacies such as puto and bibingkang galapong
- 4 cups of water
- 200 grams of cooked rice
- 1 kilogram of rice flour
- 4 more cups of water
In a blender, combine cooked rice and 2 cups of water.
Pulse then blend, adding the rest of the 2 cups of water gradually until it forms a runny paste.
Place this cooked rice slurry in the bottom of your fermenting tub then add the rice flour
Stir and add the additional 4 cups of water
Mix until everything is incorporated
Cover and let sit for 4-5 days but stirring it 3-4 times each day
To test if the dough has fermented correctly, use a pH meter. It should read 3.5 for it to be ready for use.