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Bibingkoy

A traditional Filipino sweet rice cake filled with red mung beans and topped with coconut sauce, perfect for celebrations or an afternoon snack.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Filipino
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups glutinous rice flour
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1 cup red mung beans, cooked and mashed
  • 1/2 cup langka (jackfruit), diced Can substitute with ripe banana or cooked sweet potato.
  • 1/2 cup sago (tapioca pearls), cooked
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Start by preheating your steamer and preparing the mold or containers for your Bibingkoy.
  2. In a large mixing bowl, combine the glutinous rice flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
  3. Gradually pour in the coconut milk, stirring continuously until the mixture forms a smooth batter.
  4. Gently fold in the mashed red mung beans, diced langka, and cooked sago. Make sure everything is well blended.
  5. Carefully pour the mixture into your prepared mold, filling them to about 3/4 full to allow room for expanding during cooking.
  6. Place the molds in the steamer and steam for about 30-40 minutes, or until set firm.
  7. Allow the Bibingkoy to cool before gently removing from the molds. Serve warm and enjoy every bite!

Notes

Leftover Bibingkoy can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months. Reheat by steaming or microwaving in short intervals.