Bibingkoy
Ingredients
Ingredients for the Dough
- 3 cups glutinous rice flour
- 4 ½ cup water
- 1 tbsp oil (enough for greasing)
- 200 grams red mung beans (1 pack)
- 4 tbsp white sugar
Ingredients for the Toppings
- 1 ½ cup coconut milk
- 4 tbsp white sugar
- 1 tbsp glutinous rice flour
- ½ cup cooked sago (tapioca pearls)
Instructions
Making the Filling
- First things first, grab a bowl and soak those red beans in water for about 8 hours or even overnight.
- Once they’ve soaked, drain the water, and toss those red mung beans into a pot.
- Add 3 cups of water, cover, and cook those red mung beans until the water completely evaporates and they become tender.
- Turn off the heat and give those beans a good mash.
- Sprinkle in the white sugar and keep mashing until everything’s well combined and the beans are perfectly mashed. Let it cool down a bit.
- When the beans are cool enough to handle, take a spoonful and shape it into a ball. Set these little bean balls aside.
Making the Dough
- Time to deal with that glutinous rice flour. Grab a bowl and add 1 ½ cups of water to it.
- Roll up your sleeves and mix it up using your hands until you can form a ball with it.
- Take a piece of the dough, shape it into a small ball, and then flatten it out.
- Now, place one of those sweetened red mung bean balls in the center of the dough, and seal it up by forming it into a ball again.
- Grab a pan and place a banana leaf in it. Brush the leaf with a bit of oil to prevent the dough from sticking.
- Put your dough balls with the red bean fillings on top of the banana leaves, then cover them with more oiled banana leaves and a lid.
- Cook these little bundles of joy for about 20 minutes.
- Once they’re done, transfer them to a serving plate. Don’t remove those banana leaves just yet!
Making the Toppings
- It’s topping time! Mix the coconut milk and cooked sago together and give it a good stir.
- Add in the white sugar. If you’ve got a sweet tooth, feel free to add a bit more.
- Sprinkle in the glutinous rice flour and stir until everything’s nicely combined.
- Keep stirring while letting it simmer for about 10 minutes.
- When it’s thick and smooth, remove the pot from the heat and transfer it to a bowl.
Serving
- Unwrap the bibingkoy by removing the banana leaves.
- Slice a portion of bibingkoy and place it on a serving plate.
- Top it with the sweetened coconut mixture.
Bibingkoy Recipe Details
Bibingkoy Recipe – Desserts featuring glutinous rice come in many forms in Filipino cuisine. From simple snacks to flavorful desserts, there is a range of options to try. Among them is bibingkoy. Bibingkoy is a delicious Filipino rice cake topped with a sauce. Originally hailing from the Calabarzon region of Luzon, this signature rice dish is a true culinary delight, featuring a delightful blend of textures and flavors. Said flavors include a creamy coconut milk sauce, glutinous rice balls, jackfruit strips, and sago.
It is a delightful treat crafted from glutinous rice flour, mung beans, sugar, and oil. Usually, it is topped with a sauce made from coconut milk, sugar, rice flour, and cooked tapioca pearls. When making this treat, it is a fairly simple process. Instead of frying like buchi, it’s made by cooking a mixture of glutinous rice and sweetened red mung beans in a pan. Traditionally, it’s baked in a pugon or furnace oven, but there are other simple options. The important thing is to keep the three key components: the fillings, the dough, and the toppings.
Additional Points for a Bibingkoy Recipe
There are different tips when it comes to making the rice cake dish. When shaping the red bean filling into balls, it’s a good idea to use hand gloves for sanitation. Also, ensure you thoroughly clean each banana leaf before using it, and don’t forget to brush the banana leaves with a bit of oil to prevent sticking to the dough. If you’re feeling adventurous, feel free to add some jackfruit strips or sugar palms (kaong) to this Bibingkoy recipe for an extra burst of flavor. These are just a few tips to keep in mind.
Aside from this, serve it as a delightful midday snack or a sweet after-meal dessert. Bibingkoy also tastes great accompanied by your favorite hot beverage or a refreshing cold drink. You can either pour the sauce over the rice balls before serving or keep it on the side for dipping.
When it comes to storing leftovers, remember to store the rice cake balls and the coconut sauce in separate airtight containers. It’s best to pop them in the refrigerator, where they’ll stay fresh for up to 3 days.
If you want to explore other rice cake dishes, you can try our sapin sapin recipe or suman sa lihiya. For other Filipino desserts, check out our yema cake recipe and inipit recipe. Otherwise, you can enjoy another cuisine with our soft raisin buns recipe.
