Most varieties of bibingka differ only from the type of toppings they use. Bibingka is also used as a general term for desserts cooked in the same manner (especially those containing rice). It originally referred primarily to bibingka galapong, the most common type of bibingka. Bibingka cooked with regular flour instead of rice flour is also simply called bibingka. Bibingka can also be made with uncommon ingredients, including chocolate.
The common types of bibingka are listed below:
• Bibingka Galapong is the traditional form of bibingka made from rice flour. It was originally made simply with rice flour and water.
• Bibingkang Malagkit is made from glutinous rice flour. It is moist and is usually served sliced into square blocks.
• Cassava Bibingka is made from cassava flour. This type of bibingka resembles pudding the most.
• Bibingkang Mandaue (Mandaue-style Bibingka) are bibingka from Mandaue City, Philippines. It is traditionally made with tubâ (an alcoholic beverage made from Palm sap) which gives it a slightly acidic aftertaste. Nowadays, the tubâ component is often substituted with yeast.
