Authentic Cavite Bibingkoy Recipe
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Authentic Cavite Bibingkoy Recipe
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Bibingkoy is a treasured kakanin (rice delicacy) from Cavite, Philippines, consisting of grilled glutinous rice balls stuffed with sweetened bean paste and served in a creamy coconut sauce infused with ripe jackfruit and chia seeds. Made famous by Lolit Alejo of Aling Ika's Carinderia, this modernized version maintains the dish's authentic flavors and textures while adapting traditional techniques for home kitchens outside the Philippines.
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Ingredients
For the Ginataang Sauce
- 2 Cans 13.5oz each Coconut Milk Gata ng Niyog
- ¼ Cup chia seeds
- 1 Cup Super Ripe Jackfruit Hinog na Langka, diced
- Optional: Palm Sugar Panutsa to taste
For the Rice Balls (Bilo Bilo)
- 2 Cups Sweet Glutinous Rice Flour Galapong
- 1 Cup water Tubig
- ½ Cup sugar Asukal
- ½ Cup smooth red bean paste
Instructions
- Begin by making the coconut sauce. Pour 2 cans of coconut milk into a saucepan over medium heat. Add ¼ cup chia seeds and bring to a gentle boil. Lower the heat and simmer for 5 minutes. Remove from heat, stir in 1 cup of diced ripe jackfruit, then transfer to a serving bowl and set aside.
- For the rice balls, combine 2 cups of glutinous rice flour and ½ cup sugar in a large mixing bowl. Add 1 cup of water gradually while mixing with your hands until you form a soft, smooth dough. Using an ice cream scoop, portion the dough into equal-sized balls. Then measure out matching portions of red bean paste using a teaspoon.
- Take each dough ball and flatten it into a disc. Make a small indentation in the center with your thumb. Place a portion of red bean paste in the center. Carefully pinch and seal the edges of the dough around the filling, then roll into a smooth ball. Repeat with remaining dough and filling.
- Preheat your outdoor grill to medium heat (175°C/350°F). Line a grill basket with clean banana leaves. Arrange the filled balls close to each other on the leaves. Cover with another layer of banana leaves, tucking in the edges. Close the grill basket securely.
- Place the basket on the grill and cook for 15 minutes. Flip the basket and continue cooking for another 10-15 minutes until the Bibingkoy is soft and slightly toasted. You can check doneness by carefully lifting the banana leaves - the balls should be very soft to touch.
- To serve, cut the desired number of balls into smaller pieces while still warm. Place in serving bowls and top generously with the warm coconut-jackfruit sauce. Serve immediately.
- Notes for success: Keep your hands slightly damp while working with the dough to prevent sticking. If your sauce becomes too thick, thin it with additional warm coconut milk. The banana leaves should show a slight yellowish-brown color when the Bibingkoy is properly cooked.
Notes
- Yes, you can use an oven set to 180°C/350°F with a water bath for humidity.
- The balls should be soft and slightly bouncy when pressed gently.
- While best served fresh, you can prepare the components separately and assemble before serving.
- Chia seeds add nutrition and help thicken the sauce naturally while providing texture similar to traditional bilo-bilo.
- Yes, when made with certified gluten-free glutinous rice flour.
- Authentic Cavite Bibingkoy
- Use fresh banana leaves for authentic aroma (pahanginan muna ang dahon)
- Keep hands slightly wet when forming balls to prevent sticking
- Don't overcrowd the grill basket for even cooking
- Look for yellowish-brown color on the banana leaves as a sign of doneness
- Cut Bibingkoy into smaller pieces while warm
- Serve immediately with hot ginataang sauce
- Garnish with additional langka if desired
- Best enjoyed as merienda (afternoon snack) or dessert
- If dough is too sticky: Add more glutinous rice flour gradually
- If dough is too dry: Add water one tablespoon at a time
- If sauce is too thick: Thin with additional warm coconut milk
- If grilling temperature is too high: Place banana leaves in double layers
- Red Bean Paste: Use ube halaya or sweetened mung beans (munggo)
- Langka: Substitute with ripe mango or sweet potato
- Chia Seeds: Use small tapioca pearls (sago) or nata de coco
- Banana Leaves: Use aluminum foil as last resort
- Best consumed fresh
- If needed, store at room temperature covered with banana leaves for up to 24 hours
- Reheat in microwave for 1 minute or steam for 3-5 minutes
- Sauce can be stored separately in refrigerator for up to 3 days
- Ube Bibingkoy: Add ube flavoring to the dough
- Pandan Bibingkoy: Include pandan extract in the dough
- Chocolate Bibingkoy: Use chocolate spread instead of bean paste
- Modern Bibingkoy: Add coconut strips (macapuno) to the sauce
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
2g
Monounsaturated Fat
0.2g
Trans Fat
0.01g
Sodium
3mg
(0%)
Potassium
29mg
(1%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
4IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Sodium | 3mg | 0% |
| Potassium | 29mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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