Bibingkoy

Bibingkoy is soft, sticky, and delicious! Filled with red bean paste and topped with ginataang sauce with sago and langka, it makes a delicious snack or dessert!
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How to Make Bibingkoy
✅ Ingredients
For filling
½ pound red beans
Water
½ cup white sugar
Slurry
2 tablespoons water
2 tablespoons cornstarch
For dough
4 cups glutinous rice flour
1 3/4 cups water
For sauce
2 ½ cups coconut milk
1 cup water
1 cup white sugar
1 cup cooked sago
1 cup ripe jackfruit
Slurry
2 tablespoons water
1 tablespoon cornstarch
✅ Instructions
In a bowl, add red beans and enough water to cover. Soak beans in water overnight.
Drain red beans and place in a pot with 1 ½ cups water. Bring to a boil, skimming scum that floats on top.
Lower heat, cover, and cook for about 40 to 50 minutes or until beans are tender, adding more water in ½ cup increments as needed.
Mash beans until smooth.
In a pan. add mashed bean and ½ cup white sugar. Stir to combine.
In a small bowl, combine 2 tablespoons of water and 2 tablespoons cornstarch. Stir until dissolved.
Add slurry to red beans. Continue to cook until thickened.
Remove from heat and let cool completely.
For the Dough
In a bowl, place glutinous flour. Add the 2 cups water gradually and stir to combine until a smooth, soft dough forms.
For the sauce
In another pot, combine coconut milk, 1 cup of water, and 1 cup sugar. Stir to combine.
Simmer until sugar is dissolved.
In a bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch. Stir until dissolved.
Add the slurry to the pan, whisking vigorously to prevent lumps. Continue to cook until the mixture thickens.
Add cooked sago and jackfruit strips. Stir to combine.
Remove from the pan and keep warm.
Assembly
Brush a 9 x 13 baking pan with oil.
Shape red bean paste into balls.
Divide the dough into balls. Flatten each dough and stuff with red bean paste. Shape into balls using the palm of your hands.
Arrange the balls in a single layer in the baking pan. Place in a steamer basket. Cover with a kitchen towel and the steamer lid.
Steam for about 20 minutes.
Meanwhile, preheat oven to 400 F.
Bake the rice balls until the tops are golden brown.
To serve, place bibingkoy on a plate and spoon the coconut sauce mixture on top.
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