The traditional recipe for bibingka calls for glutinous rice to be soaked in water overnight in tapayan jars to allow it to ferment with the addition of wild yeast called bubod or tuba palm wine. The soaked and fermented rice is then ground into a smooth and viscous batter called galapong through the use of a millstone or gilingang bato. This method makes use of the fermentation to produce the leavening agent for the rice cake and also to provide a characteristic faint fermented aftertaste to the resulting product. With the time-consuming process of the traditional preparation, modern versions sometimes use regular rice flour or Japanese mochiko flour in place of galapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk.
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