Bibingkoy Recipe

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Bibingkoy is a classic Kakanin from Cavite. It's grilled glutinous rice balls filled with bean paste and served with a creamy coconut sauce.

Prep Time10

Cook Time45

Course: Merienda, Snack

Cuisine: Filipino

Servings: People

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.

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.

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.

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.

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.