Bibingkoy - Filipino Caviteño Rice Cake with Mung Bean Filling
A chewy Filipino rice cake filled with sweetened mung beans and cooked in a pan without an oven, then served with a creamy coconut milk and sago topping.
Equipment
- Serving plate
- Large mixing bowls
- Cooking pot
- Saucepan
- Wide pan with lid
- Wooden spoon or spatula
- Potato masher or Fork
- Measuring cups and spoons
- Clean banana leaves
Ingredients
For the Mung Bean Filling
- 200 grams red mung beans
- 3 cups water for cooking
- 4 tablespoons white sugar
For the Bibingkoy Dough
- 3 cups glutinous rice flour
- 1 ½ cups water
- Oil for greasing
- Banana leaves for lining and covering
For the Coconut Topping
- 1 ½ cups coconut milk
- 4 tablespoons white sugar
- 1 tablespoon glutinous rice flour
- ½ cup cooked sago or tapioca pearls
Optional Toppings
- Jackfruit strips
- Kaong or sugar palm
Instructions
Prepare the Mung Bean Filling
- Soak the red mung beans in water for about 8 hours or overnight.
- Drain the soaked beans and transfer them to a pot.
- Add 3 cups of fresh water. Cover and cook until the mung beans are tender and the water has completely evaporated.
- Turn off the heat and mash the cooked mung beans.
- Add the white sugar and continue mashing until well combined.
- Transfer the sweetened mung bean mixture to a bowl and let it cool until easy to handle.
- Scoop portions of the mung bean mixture and roll them into small balls. Set aside.
Prepare the Dough
- Place the glutinous rice flour in a large mixing bowl.
- Add 1 ½ cups water and mix until a soft dough forms.
- Take a portion of dough and roll it into a ball, then flatten it gently.
- Place one sweetened mung bean ball in the center.
- Carefully seal the dough around the filling and roll it into a smooth ball.
- Repeat with the remaining dough and filling.
Cook the Bibingkoy
- Line a wide pan with clean banana leaves.
- Lightly brush the banana leaves with oil to prevent sticking.
- Arrange the filled dough balls on the banana leaves.
- Cover the Bibingkoy with another lightly oiled banana leaf.
- Cover the pan with a lid and cook over low heat for about 20 minutes, or until the rice dough is fully cooked.
- Carefully transfer the cooked Bibingkoy, together with the banana leaves, to a serving plate.
Prepare the Coconut Topping
- In a saucepan, combine the coconut milk and cooked sago.
- Add the white sugar and stir well.
- Add the glutinous rice flour and mix until smooth.
- Simmer over low heat while stirring continuously for about 10 minutes.
- When the coconut mixture becomes thick and smooth, turn off the heat.
- Transfer the coconut topping to a bowl.
Assemble and Serve
- Remove the banana leaves from the Bibingkoy.
- Slice the Bibingkoy into portions and place on serving plates.
- Spoon the sweetened coconut and sago topping generously over the rice cake.
- Add jackfruit strips or kaong if desired.
- Serve and enjoy.
Notes
- Soaking the mung beans overnight helps them cook faster and become tender.
- Let the sweetened mung bean filling cool before shaping it into balls.
- Seal the glutinous rice dough completely around the filling to prevent the mung bean paste from escaping during cooking.
- Lightly oil the banana leaves to keep the Bibingkoy from sticking.
- Keep the heat low while cooking so the rice cakes cook evenly without scorching.
- Stir the coconut topping continuously while it thickens to keep it smooth and lump-free.
- Jackfruit and kaong are optional but add extra sweetness and texture to the finished Bibingkoy.
Nutrition
Calories: 330kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 8gSodium: 25mgFiber: 4gSugar: 18g
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