LESSON 28

NATIVE DELICACIES
MADE OF RICE FLOUR
( GALAPONG )
GALAPONG
Isa mixture of ground rice and
water. It serves as the main
ingredients in various Philippine
native delicacies.
Rice flour produced by grinding
malagkit or ordinary rice, dry or
wet, is used in various recipes.
Galapong comes in the form of
dough or batter.
Difference in consistency depends
upon the type of native delicacies
prepared.
 So, what are the
difference of dough
type and batter type
galapong?
Dough type – it is manipulated
by hands for such products like
palitao and bilo-bilo.
Batter type - it is either thick
or thin, it is a mixture of rice flour
and liquid w/c can be poured.
 Examples
Of
Dough type
ESPASOL
It is made from rice flour cooked
in coconut milk and sweetened
coconut strips, dusted with toasted
rice flour
PALITAO
It is made by simply mixing
rice flour and water until a
dough is formed.
SUMAN SA GALAPONG
It is made up of ground glutinous
rice and cooked in coconut.
DINDELOT
Made of glutinous rice and water,
wrapped in banana leaves, steamed
and serve w/ sweet coconut curd
sauce.
BILO- BILO
Made of small glutinous balls
cooked in coconut milk and sugar.
TAMALES
A starchy and usually corn-based
which is steamed in a corn husk or
banana leaf.
BITSO
It is made with rice flour dough the
coated with coconut cream and
muscovado sugar syrup.
 Examples
of
Batter type
BIBINGKA
It is made from galapong , coconut
milk, margarine, and sugar.
KUTSINTA
It is made of rice flour, brown sugar,
enhanced w/ yellow food coloring
and steamed.
PUTO
It steamed sweet cake that is
traditionally made from ground
rice.
MAJA BLANCA
Is a Filipino dessert made from
primarily from coconut milk.
PROPORTION IN USING RAW RICE
Thin batter 4 cups liquid to 2
cups rice
Thick batter 3 cups of liquid
to 4 cups of rice
Soft dough 3 cups liquid to 6
cups rice
Thick dough 3 cups liquid to 8
cups rice