Authentic Cavite Bibingkoy Recipe
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.
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
Nutrition
Calories: 385kcalCarbohydrates: 65gProtein: 5gFat: 12gSaturated Fat: 0.2gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 3mgPotassium: 29mgFiber: 5gSugar: 18gVitamin A: 4IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!