Bibingkoy is a classic Kakanin from Cavite. It's grilled glutinous rice balls filled with bean paste and served with a creamy coconut sauce.
What is Bibingkoy?
Bibingkoy is made famous by Lolit Alejo who runs Aling Ika’s Carinderia. I discovered it watching a video series on YouTube years ago about local legends. A really good watch as she is truly a Matriarch.
Her standards are super high for herself, her family and her staff.
The basis of the recipe is palitaw and very similar to Moche. Her glutinous rice balls are filled with sweetened mashed mungo beans. They are then arranged on banana leaves and grilled like a traditional Bibingka, with the coals on the bottom and on the top.
Once its cooked a serving portion is cut and chopped into small pieces. The Bibingkoy is topped with hot and creamy Ginataang Bilo Bilo.
We are going to do it a bit different, to make it accessible to make outside the Philippines.
Ingredients for the Ginataang Sauce
We are going to make the sauce first and it's going to be slightly different and more simple.
Chia Seeds - will replace the tapioca balls and will add protein and fiber to the Bibingkoy
Coconut Milk - the key for making ginataang sauce.
Langka - we won't be adding any additional sugar so super ripe langka (jackfruit) will add the sweetness.
How to make the Ginataang Sauce
Pour 2 cups of coconut milk into a sauce pan and add in ¼ cup of chia seeds. Bring up to a boil and then turn down to a simmer and cook for 5 minutes.
Take off the heat and add in 1 cup diced langka. Stir it into the chia seeds to heat through.
Transfer to a bowl and make the balls.
Ingredients for the Ball Dough
To make the balls these are the ingredients you need to make them.
Combine 2 cups of glutinous sweet rice flour and ½ cups of sugar in a bowl. Whisk and then add 1 cup of water.
Mix with your hands until you get a soft dough.
Use an ice cream scooper to evenly divide the dough into balls.
Use a teaspoon to measure out the same about of red bean paste as the amount of balls you scooped.
How to form the Bibingkoy Balls
Take a ball and form it into a patty. Use your thumb to make a slight indentation in the middle.
Drop the ball of red bean paste in the middle.
Slowly pinch the dough around the bean paste.
Keep pinching until the dough completely covers the bean paste and then roll it into a ball.
Prepare for Grilling
To grill the Bibingkoy we are going to be using a grill basket. It will hold the balls securely and we will be able to flip it so that both the top and bottom are grilled.
Line the bottom of the grill basket with clean banana leaves.
Arrange the balls right next to each other on the banana leaves.
Top with more clean banana leaves, making sure to tuck in at the edges to make it more secure.
Close the grill basket.
Grilling the Bibingkoy
Now go outside and fire up the grill. It should be at medium heat and you are going to cook one side for 15 minutes and then flip over and cook for a further 10-15 minutes.
Each grill can be finicky so check the doneness by opening the grill basket and lifting up the leaves to check if it's cooked.
The Bibingkoy should be super soft to the touch and looks super toasty.
How to Serve Bibingkoy
It's best to eat the Bibingkoy right after it has been grilled. To serve cut off a few balls and chop it into smaller pieces.
Top with a few spoon fulls of the ginataang sauce.
Storage
I don't recommend storing any left overs. If you do keep on the countertop covered with banana leaves. You can re-heat the Bibingkoy in the microwave for 1 minute to soften if necessary.
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Equipment
- Out Door Grill
- Several Clean Banana Leaves
- Sauce Pan
Ingredients
Ginataang Sauce
- 2 Cans Coconut Milk (13.5oz)
- ¼ Cup Chia Seeds
- 1 Cup Super Ripe Langka Diced
Bilo Bilo Balls
- 2 Cups Sweet Glutinous Rice Flour
- 1 Cup Water
- ½ Cup Sugar
- ½ Cup Smooth Red Bean Paste (buy at Japanese Grocery)
Instructions
Make Ginataang Sauce
- Pour 2 cups of coconut milk into a sauce pan and add in ¼ cup of chia seeds. Bring up to a boil and then turn down to a simmer and cook for 5 minutes.
- Take off the heat and add in 1 cup diced langka. Stir it into the chia seeds to heat through.
- Transfer to a bowl and make the balls.
Bilo Bilo Balls
- Combine 2 cups of glutinous sweet rice flour and ½ cups of sugar in a bowl. Whisk and then add 1 cup of water. Mix with your hands until you get a soft dough.
- Use an ice cream scooper to evenly divide the dough into balls.
- Use a teaspoon to measure out the same about of red bean paste as the amount of balls you scooped.
How to stuff the balls
- Take a ball and form it into a patty. Use your thumb to make a slight indentation in the middle. Drop the ball of red bean paste in the middle. Slowly pinch the dough around the bean paste. Keep pinching until the dough completely covers the bean paste and then roll it into a ball.
How To Grill the Bibingkoy
- Line the bottom of the grill basket with clean banana leaves.Arrange the balls right next to each other on the banana leaves.Top with more clean banana leaves, making sure to tuck in at the edges to make it more secure.Close and secure the grill basket.
- Now go outside and fire up the grill. It should be at medium heat and you are going to cook one side for 15 minutes and then flip over and cook for a further 10-15 minutes.
- Each grill can be finicky so check the doneness by opening the grill basket and lifting up the leaves to check if it's cooked.The Bibingkoy should be super soft to the touch and looks super toasty.
How to Serve Bibingkoy
- It's best to eat the Bibingkoy right after it has been grilled. To serve cut off a few balls and chop it into smaller pieces.Top with a few spoon fulls of the ginataang sauce. If the sauce seems too thick, you can thin it out with more coconut milk.
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