The batter for the rice cakes or Bibingkas, is poured into a Banana leaf lined flat clay dish over charcoal, similar to an open face omelet. Just as soon the mixture begins to harden around the edges of the clay dish, half a salted duck egg is sliced into the soft middle of the Bibingka. A second clay dish of the same size, filled with charcoal, is placed on top of the one with the baking cake, to provide the upper heat during the baking process. Just before the Bibingka is fully cooked, slices of Carabao – milk cheese (waterbuffalo) are being placed on the cake and slowly melted over the now golden brown crust of the Bibingka, to give flavor and moisture to the finished product. The Bibingka is removed from the from the clay dish with a spatula and sprinkled with freshly grated coconut flesh.

Galapong is the rice flour for the production of the batter to make Kakanin (rice cakes).

Galapong is made by soaking rice overnight in water, and then grinding the wet mixture to a coarse flour, before straining it through a cheesecloth.

Making the violet colored Puto Bumbong requires a lot of preparations and know-how. The ground, naturally purple glutinous rice is mixed with polished, white glutinous rice powder, brown sugar and vanilla for flavor.

A bamboo stick approximately 10 cm long is being wrapped with a cloth on one side, and the mixture is sprinkled into the other opening.

A kettle with boiling water over charcoal is used to produce the steam. On top of the kettle are one or two round openings, where the filled bamboo stick is fitted tightly.