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5.0 from 6 votes

Bibingkoy

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 servings
Calories: 514 kcal
Course: Dessert
Cuisine: Filipino

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

    Cup of Yum
  1. In a bowl, combine red mung beans and enough water to cover, and soak overnight. 
  2. 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.
  3. Remove from heat. Mash beans until smooth. Transfer into a wide pan.
  4. Add ½ cup of sugar and cook until sugar is dissolved.
  5. 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.
  6. 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.
  7. Scoop into portions and shape into balls. Set aside.
  8. 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.
  9. 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.
  10. 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.
  11. Meanwhile, preheat oven to 400 F.
  12. Remove from steamer and place in the oven. Bake for about 8-10 minutes or until tops are golden. Set aside. 
  13. 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.
  14. 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.
  15. Add cooked mini sago and jackfruit strips. Cook for about 2-3 minutes.
  16. 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

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

% 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.