Bibingkoy
Looking for the perfect sweet treat? Try chewy, soft, and delicious Bibingkoy! This sticky rice is stuffed with sweetened red bean paste and drizzled with a rich coconut sauce with jackfruit and mini sago for a delectable snack. Perfect with a hot cup of coffee or chocolate!
Bibingkoy is a Filipino rice cake delicacy that originated in Cavite City. Similar to Kapampangan moche, it’s made from glutinous rice dough filled with sweetened red mung bean and shaped into balls.
The stuffed balls are steamed and then baked until the tops are golden. They’re served with a rich coconut sauce with mini sago and jackfruit strips for the ultimate kakanin!
Ingredient notes
- Red Mung Beans– the recipe calls for fresh red mung beans, but you can use sweetened red beans in a jar that is already cooked or sweetened red bean paste for ease and convenience.
- Glutinous Rice Flour– also known as sweet or sticky rice flour.
- Coconut Milk– While freshly-pressed coconut milk delivers the best flavor, the canned version provides a convenient alternative.
- Cornstarch + Water– slurry to thicken the red bean paste and the coconut sauce.
- Jackfruit– use fresh or sweetened jackfruit, usually sold in supermarkets.
- Mini Sago– cook the dry pearls or use already cooked sago from the wet markets.
Making the red bean filling
- Soak fresh beans for at least 8 hours or overnight to soften them. If using bottled red mung beans, drain and rinse them well to remove the packing sweet syrup, which can make the filling overly sweet.
- Press a plastic wrap on top of the bean paste to prevent it from drying out.
- Refrigerate the mung bean paste until completely cool to firm up and make them easier to roll into balls.
Making the bibingkoy
- Gradually add the water to the flour while stirring until a soft, pliable dough forms.
- I find the ratio of 2 parts flour to 1 part water perfect for the soft and chewy texture I like. The dough should feel moist but not too wet. If it feels too tacky, add more flour. If it feels dry and is breaking apart, add more water, a tablespoon at a time.
- Use a small scoop to portion the sticky rice dough for uniform-sized rice balls.
- To prevent water from dripping onto the bibingkoy, cover the steamer with a kitchen towel before covering it with the lid.
Ginataang sauce
- For a smooth, creamy sauce, cook the coconut milk at a simmer, and do not boil it as it might curdle or separate.
- Drain well if using commercially prepared langka, as it’s usually packed in heavy syrup, which can make the sauce overly sweet.
How to serve and store
- Enjoy Bibingkoy as a midday snack or after-meal dessert with your favorite hot drink or cold beverage. You can pour the sauce over the rice balls before serving or serve it on the side.
- To store leftovers, keep the rice cake balls and coconut sauce in separate airtight containers. Refrigerate for up to 3 days.
- Warm the sticky rice balls in the microwave for a few seconds or in a preheated 350°F (180°C) oven for 6 to 8 minutes.
- To reheat, transfer the sauce to a saucepan and simmer over low heat. Add water or more coconut milk to loosen the consistency, if needed.
Bibingkoy
Bibingkoy is a Filipino delicacy made with glutinous rice flour filled with red mung bean paste and topped with creamy ginataan sauce, mini sago, and langka. It's a delicious medley of flavors and textures the whole family will love!
Ingredients
For Red Bean filling
- 1/2 pound red beans
- water
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons cornstarch
For dough
- 4 cups glutinous rice flour
- 2 cups water
For GInataan Sauce
- 2 1/2 cups coconut milk
- 1 cup water
- 1 cup white sugar
- 1 cup cooked sago
- 1 cup ripe jackfruit
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- In a bowl, add red beans and enough water to cover. Soak beans in water overnight.
- Drain red beans and place in a pot with 1 1/2 cups water. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for about 40 to 50 minutes or until beans are tender, adding more water in 1/2 cup increments as needed.
- Mash beans until smooth.
- In a pan. add mashed bean and 1/2 cup white sugar. Stir to combine.
- In a small bowl, combine 2 tablespoons of water and 2 tablespoons cornstarch. Stir until dissolved.
- Add slurry to red beans. Continue to cook until thickened.
- Remove from heat and let cool completely.
For the Dough
- In a bowl, place glutinous flour. Add the 2 cups water gradually and stir to combine until a smooth, soft dough forms.
For the sauce
- In another pot, combine coconut milk, 1 cup of water, and 1 cup sugar. Stir to combine.
- Simmer until sugar is dissolved.
- In a bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch. Stir until dissolved.
- Add the slurry to the pan, whisking vigorously to prevent lumps. Continue to cook until the mixture thickens.
- Add cooked sago and jackfruit strips. Stir to combine.
- Remove from the pan and keep warm.
Assembly
- Brush a 9 x 13 baking pan with oil.
- Shape red bean paste into balls.
- Divide the dough into balls. Flatten each dough and stuff with red bean paste. Shape into balls using the palm of your hands.
- Arrange the balls in a single layer in the baking pan. Place in a steamer basket. Cover with a kitchen towel and the steamer lid.
- Steam for about 20 minutes.
- Meanwhile, preheat oven to 400 F.
- Bake the rice balls until the tops are golden brown.
- To serve, place bibingkoy on a plate and spoon the coconut sauce mixture on top.
Video
Notes
- Soak fresh beans for at least 8 hours or overnight to soften them.
- If using bottled red mung beans, drain and rinse them well to remove the packing sweet syrup, which can make the filling overly sweet.
- Press a plastic wrap on top of the bean paste to prevent it from drying out. Refrigerate the mung bean paste until completely cool to firm up and make them easier to roll into balls.
- For a smooth, creamy sauce, cook the coconut milk at a simmer, and do not boil it as it might curdle or separate.
- Drain well if using commercially prepared langka, as it’s usually packed in heavy syrup, which can make the sauce overly sweet.
- Gradually add the water to the flour while stirring until a soft, pliable dough forms.
- The dough should feel moist but not too wet. If it feels too tacky, add more flour. If it feels dry and is breaking apart, add more water, a tablespoon at a time.
- Use a small scoop to portion the sticky rice dough for uniform-sized rice balls.
- To prevent water from dripping onto the bibingkoy, cover the steamer with a kitchen towel before covering it with the lid.
Nutrition
Calories: 712kcalCarbohydrates: 135gProtein: 9gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 355mgFiber: 4gSugar: 38gVitamin A: 0.4IUVitamin C: 1mgCalcium: 46mgIron: 4mg
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