Bibingkoy
User Reviews
5.0
6 reviews
Excellent
Bibingkoy
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Soft, chewy, and delicious Bibingkoy with red mung bean filling and a creamy ginataan sauce with mini sago and langka. Each bite of this delightful kakanin is an explosion of flavors and textures that will surely leave you wanting more.
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Ingredients
- 1 cup red mung beans
- water
- 1 cup sugar
- 3 tablespoons cornstarch
- 4 cups glutinous rice flour
- 2 cups coconut cream
- 1 cup cooked mini sago
- 1 cup jackfruit strips
Instructions
- In a bowl, combine red mung beans and enough water to cover, and soak overnight.
- Drain well and place in a pot with water. Bring to a boil, skiming any foam that floats. Lower heat, cover, and cook for about 1 hour or until beans are tender.
- Remove from heat. Mash beans until smooth. Transfer into a wide pan.
- Add ½ cup of sugar and cook until sugar is dissolved.
- In a bowl, combine ¼ cup of water and 2 tablespoons of cornstarch. Stir until smooth and slowly add to the beans. Cook, stirring regularly, until thickened.
- Remove from heat and allow to slightly cool. Transfer to a bowl and cover with cling wrap, pressing the plastic film on the surface of the beans. Refrigerate to cool completely.
- Scoop into portions and shape into balls. Set aside.
- In a bowl, combine glutinous rice flour and 1 ¾ cups of water, slowly adding water until a dough forms. Stir until the dough becomes smooth and pliable.
- Scoop dough and flatten into a circle. Place a red bean ball in the center of the dough. Fold the dough around to cover the filling. Roll into a smooth, round ball. Repeat with the remaining mixture.
- Arrange the sticky rice dumplings in a single layer on a lightly oiled baking dish. Place in a steamer and cover with a kitchen towel and steamer lid. Steam for about 20 minutes.
- Meanwhile, preheat oven to 400 F.
- Remove from steamer and place in the oven. Bake for about 8-10 minutes or until tops are golden. Set aside.
- In a pot over. medium heat, combine coconut cream, 1 cup of water, and ½ cup of sugar. Stir until sugar is dissolved. Bring to a simmer.
- In a small bowl, combine 2 tablespoons of water and 1 tablespoon of cornstarch. Stir until smooth. Gently add to the coconut cream mixture, whisking vigorously to prevent lumps. Continue to cook until the mixture thickens.
- Add cooked mini sago and jackfruit strips. Cook for about 2-3 minutes.
- To serve, place baked bibingkoy on a plate and spoon ginataan sauce on top.
Notes
- The flour and water ratio for the dough may vary depending on the brand of glutinous rice flour used. To check for the right consistency, pinch a small piece of dough and flatten it with your fingers. Add more water in one-tablespoon increments if the dough feels dry and falls apart. Add more flour as needed if it feels too wet and overly sticky.
- You can make the filling ahead of time. Allow to cool completely to prevent tearing the rice cake dough with escaping heat.
- For easier filling of the dough, shape your mung bean paste into small balls.
- For a more uniform size, use a small scoop to portion out the dough and use the palm of your hands to roll each portion into a ball and flatten it into an oval shape about ¼ thick.
- If the dough sticks, wet your hands between shaping or grease your palm with a little oil.
- Cover the steamer lid with a kitchen towel or cloth to avoid water dripping on the rice balls.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
88g
(29%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
23mg
(1%)
Potassium
400mg
(11%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
20IU
(0%)
Vitamin C
2mg
(2%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 88g | 29% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 400mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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