How To Make Galapong or Sweet/Glutinous Rice Dough
Galapong or Sweet Rice Dough is an important part of Filipino Desserts. It is the base ingredient for Palitaw, Butsi, Karioka, Guinataang Halo-Halo, Bibingka, Puto and a whole lot more.
Back in the Philippines, we either buy Galapong from the Wet Market or Palengke, or we soak our own sweet rice and bring it to the market to grind. I know two ways of making the sweet rice dough. First, the authentic way. Easy, but not a fast process. - Soak the sweet rice in water for at least 8 hours or better yet, overnight.
- Strain the excess liquid
- Grind fine using a food processor, a meat grinder or a blender.
- The consistency is very wet and almost liquid so put it on a cheesecloth and hang to drain the excess water.
- After an hour or two, the dough is ready to use.
The second is a fast and easy way. All you need is a bag of glutinous or sweet rice flour. These are readily available in Asian markets.
- For every cup of liquid, you need about 2 to 2 1/2 cups of the sweet flour.
- Mix the first 2 cups of flour with the cup of liquid. Check the consistency before adding more flour.
- Add a little flour at a time until the dough doesn't stick to your hands when handling.
- Do not knead like a bread dough, you don't need to develop gluten just like in breadmaking.
COOK'S TIPS The dough dries up easily when exposed to air so keep a moist towel handy to cover it during preparation.When using the sweet rice flour, it is much easier to mix the flour and liquid in a food processor. Put the flour in the food processor and add the liquid a little at a time, until the dough ball is formed. Finish off by hand, adding a little flour at a time to get the right consistency.
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