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A good article, but the following information needs to be corrected: "Bibingka galapong" is made with glutinous rice flour (in ground form). "Bibingka malagkit" is made with glutinous rice (in grain form). This type of rice can also be called "malagkit". The following references can verify this: 1) The Wikipedia page on Glutinous rice, explains the distinction correctly. 2) The 1977 cookbook titled, "Filipino Cooking Here & Abroad", by Eleanor Laquian and Irene Sobrevinas, and various bibinbka recipes found online are consistent in the distinction between the use of "malagkit rice", and "galapong" (glutinous rice flour). 3) If you are blessed to have one, ask your "Lola" ("Grandma" in Tagalog). Jeangrey56 (talk) 22:49, 2 August 2013 (UTC)[reply]

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I have just modified one external link on Bibingka. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

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Cheers.—InternetArchiveBot (Report bug) 16:55, 19 July 2017 (UTC)[reply]

A Commons file used on this page or its Wikidata item has been nominated for deletion

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The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 16:21, 3 February 2020 (UTC)[reply]

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