Bibingkoy

Bibingkoy is a delicious snack or dessert you must try! Soft, chewy, and delicious with a red mung bean filling and a creamy ginataang sauce with langka and sago, it's sure to be a family favorite.
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How to Make Bibingkoy
✅Ingredients
Red Bean Filling
1 cup uncooked red beans
Water
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup water
Sticky Rice Dough
4 cups glutinous rice flour
1 3/4 cup water
Ginataan Sauce
2 cups coconut cream
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
1 cup cooked mini sago
1 cup jackfruit strips
✅Instructions
In a bowl, combine red beans and enough water to cover. Soak overnight.
Drain red beans and place in a pot with 1 1/2 cups water. Bring to a boil, skimming any foam that floats on top.
Lower heat, cover, and cook for about 1 hour or until beans are very tender. Add more water in 1/2 cup increments as needed.
Mash beans with a potato masher or process in a food processor until smooth.
In a wide pan, combine mashed red beans with sugar and cook, stirring occasionally, until sugar is dissolved.
In a bowl combine1/4 cup water and 2 tablespoons cornstarch. Add to red beans. Continue to cook, stirring regularly, until the mixture is very thick.
Remove from heat and let cool slightly. Transfer to a bowl, cover with cling wrap, pressing it on the surface of beans to keep from forming a dry film, and refrigerate to cool completely.
In a bowl, place glutinous rice flour. Slowly add water, stirring well until mixture forms a pliable dough.
Scoop a small portion of red bean paste and shape into balls.
Scoop a small portion of glutinous rice flour dough and flatten into a circle wide enough to cover the red bean.
Place red bean ball in the center of the dough and fold the dough around it to cover. Smooth out into a round ball.
Arrange red-bean filled dough in a single layer on a parchment-lined baking dish at about ½ inch apart.
Place baking dish in a steamer. Cover with a kitchen towel and steamer lid. Steam for about 20 minutes.
Remove from steamer and place in a preheated 200 c/400 F oven and bake for about 8 to 10 minutes or until tops are golden. Remove from heat and set aside.
In a pot, combine coconut cream, 1 cup water, and 1/2 cup sugar. Bring to a simmer, stirring occasionally until sugar is dissolved.
In a bowl, combine 2 tablespoons water and 1 tablespoon cornstarch and stir until dissolved. Gently add to coconut milk mixture, whisking to prevent lumps. Continue to cook until the mixture thickens.
Add cooked sago and langka strips. Cook for another 2 to 3 minutes or until heated through.
Plate the bibingkoy and spoon coconut sauce mixture on top.
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[@masterchefvloger-kz9xr]

Ohmmm yumy yumy

[@kenzyskitchen343]

Bago to ah? Try ko rin po tong recipe niyo. Mukanh okay pang business

[@annsamonte9410]

Matagal na ang bibingkoy. Ako caviteño, lagi ko yang kinakain nung bata pa ako 😁

[@binartiknahipon247]

Yung patupat simpli lang yun paki gawan mo ng vlog

[@masterchefvloger-kz9xr]

Pa shout po