Lesson 2 Galapong Native

Delicacies
• GALAPONG is made from either regular rice or glutinous rice that is soaked
for several hours the ground.
• FORMS OF GALAPONG
• 1. DOUGH TYPE is manipulated and mixed by hand. It yields products like
palitao and bicho – bicho.
• 2. BATTER TYPE is a mixture of rice flour and liquid that can be poured. It
is either thick or thin. It yields products like bibingka, puto, kutsinta, and
maja blanca.
 Preparing Galapong

• 1. THIN BATTER – mix 4 cups liquid to 2 cups glutinous rice

• 2. THICK BATTER - mix 3 cups liquid to 4 cups glutinous rice
• 3. SOFT BATTER - mix 3 cups liquid to 6 cups glutinous rice
• 4. THICK DOUGH - mix 3 cups liquid to 8 cups glutinous rice
 Characteristics of Native Delicacies Made
from Galapong
• 1. Have fine texture and grain
• 2. Are firm, soft, and sweet
• 3. have pleasing and uniform color
• 4. dough type should have tender texture
• 5. batter type should have uniform consistency and taste
Bicho bicho Recipe