My favorite merienda moment was always when my Lola Norma would make Bibingkoy. The smell of grilled banana leaves would fill our backyard, and I knew something special was coming. While this rice cake recipe was made famous by Aling Ika’s Carinderia, I’ve spent years tweaking it to make it easier for home cooks like us to recreate those cherished flavors.
This recipe is my love letter to Filipino merienda: chewy rice balls stuffed with sweet beans, grilled until perfectly soft, then served with creamy coconut sauce. Don’t let the fancy name scare you. If you can make palitaw, you can definitely make this.
I’ve simplified the steps while keeping all the delicious flavors that make Bibingkoy so special. Once you try this, I promise it’ll become your new favorite way to impress family and friends at your next gathering.
Why You’ll Love This Recipe
- Perfect Balance: Experience the harmonious combination of chewy rice balls, sweet bean filling, and creamy coconut sauce
- Cultural Heritage: Make an authentic Filipino kakanin that’s been perfected through generations
- Customizable: Easy to adjust sweetness and texture to your preference
- Special Occasion Worthy: Impressive dessert that’s perfect for gatherings and celebrations
- Healthier Version: Our adaptation includes chia seeds for added nutrition
Authentic Cavite Bibingkoy Recipe
Equipment
- Outdoor Grill (Ihawan) For achieving the traditional smoky flavor
- Grill Basket (Basket na Pangihaw) Holds the rice balls securely while grilling
- Clean Banana Leaves (Dahon ng Saging) For wrapping and imparting traditional aroma
- Saucepan (kaserola) For preparing the coconut sauce
- Ice Cream Scoop For uniformly sized balls
- Mixing bowls (mangkok) For preparing the dough
- Measuring cups and spoons (Panukat) For accurate measurements
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.
Tips from Lola’s Kitchen
- 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
Traditional Serving Suggestions
- 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
Troubleshooting
- 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
Ingredient Alternatives
- 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
Storage & Reheating
- 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
Variations
- 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
FAQs
Can I make this without a grill?
Yes, you can use an oven set to 180°C/350°F with a water bath for humidity.How do I know when the Bibingkoy is fully cooked?
The balls should be soft and slightly bouncy when pressed gently.Can I make this ahead of time?
While best served fresh, you can prepare the components separately and assemble before serving.Why add chia seeds to the sauce?
Chia seeds add nutrition and help thicken the sauce naturally while providing texture similar to traditional bilo-bilo.Is this gluten-free?
Yes, when made with certified gluten-free glutinous rice flour.
Nutrition
The Story Behind Cavite’s Bibingkoy
In the heart of Cavite, a province known for its rich culinary heritage, there’s a special kakanin (rice cake) that locals speak of with pride and nostalgia – the Bibingkoy. While many Filipino desserts feature glutinous rice and coconut milk, this grilled delicacy stands out for its unique preparation and the story behind it.
The tale of Bibingkoy is inseparable from Aling Ika’s Carinderia in Cavite, where Lolit Alejo transformed this humble rice cake into a local legend. What started as a simple merienda (afternoon snack) became one of Cavite’s most sought-after delicacies, drawing food lovers from across the Philippines to taste this special creation.
Think of Bibingkoy as the sophisticated cousin of palitaw, another beloved Filipino rice cake. But instead of just flat rice cakes, Bibingkoy takes things up a notch by stuffing sweet bean paste inside chewy rice balls, then grilling them between banana leaves until perfectly cooked. The final touch? A warm, creamy coconut sauce studded with ripe jackfruit that turns each bite into a celebration of flavors.
Traditional Bibingkoy preparation is a labor of love, requiring both skill and patience. In the old days, cooks would grill the rice cakes between layers of hot coals, carefully monitoring the heat to achieve that perfect texture. This method gave Bibingkoy its distinct slightly smoky aroma that perfectly complements the sweetness of the filling and sauce.
Today, while modern kitchens might not have the traditional coal-fired setup, home cooks have adapted the recipe to keep this treasured delicacy alive. Whether it’s served at family gatherings, fiestas, or as a special merienda treat, Bibingkoy continues to tell the story of Cavite’s rich food culture and the creativity of Filipino cooks who turn simple ingredients into extraordinary dishes.
What makes Bibingkoy truly special isn’t just its unique preparation or delicious taste – it’s how it brings people together. Like many beloved Filipino foods, it’s a dish that’s meant to be shared, enjoyed leisurely over afternoon conversations, creating memories that last a lifetime. Every bite of Bibingkoy carries with it the warmth of Filipino hospitality and the pride of Caviteño culinary tradition.
