Galapong

Galapong is a Filipino rice paste made by soaking rice and grinding it into a very fine paste. It serves as a fundamental base for many kakanin, or rice-based desserts, and other baked goods. The paste can be made from regular (non-glutinous) rice or from glutinous rice, producing different textures in the finished products.

Preparation typically involves soaking rice for several hours or overnight, draining, and then grinding it, traditionally with a stone mill, until smooth. Water is added to adjust the consistency for a given recipe, ranging from a thick dough to a thin batter. In some preparations, the galapong is allowed to ferment briefly to develop aroma and lightness, while in others it is used fresh.

Two common variants are galapong made from non-glutinous rice and that made from glutinous rice; the choice affects the texture of the finished dish. Dishes commonly prepared with galapong include puto (steamed rice cakes), bibingka (baked rice cake), kutsinta (a steamed sticky cake), suman (rice cakes wrapped in leaves and steamed), and sapin-sapin (layered rice cake), among other kakanin.

In modern kitchens and markets, galapong can be prepared at home or purchased ready-made in bags or tubs. Fresh galapong is valued for its aroma and texture, while commercially produced versions offer convenience for bakers and street vendors. Galapong remains a central element of traditional Filipino rice-cake making and is closely associated with regional variations across Luzon, Visayas, and Mindanao.