Easy Bibingkoy Recipe

INGREDIENTS:

• 3 cups glutinous flour
• 3/4 cup sweet potato flour
• 1 cup mung beans
• 1/2 cup ripe langka
• 1 cup white sugar
• 1/2 cup tapioca pearls (see instructions below)
• 1 & 3/4 cups water

HOW TO COOK:

For the Tapioca Pearls (Sago):

1. In a small pot pour some water and bring to a boil
2. Add- in the tapioca pearls.
3. Simmer for 15 minutes or until done.
4. Strain and put in a running water to cool. Set aside.

For the Sweetened Mung Beans:

1. Start by soaking the mung beans in water for at least 30 minutes.
2. Boil the mung beans in water until they soften.
3. Keep stirring and mash the beans until it turns to a paste.
4. Add white sugar, stir, and cook for another few minutes.
5. Let it cool in the refrigerator. Set aside.

For the Toppings:

1. Pour the coconut milk in a sauce pan.
2. Add- in the langka and cook over medium heat while stirring.
3. Add- in the cooked tapioca pearls then stir.
4. Let it simmer for another few minutes or until it thickens.
5. Remove from heat, let it cool, then set aside.

Assembly:

1. Preheat the oven to 350 F.
2. Mix the glutinous rice flour, sweet potato flour, and the water together in a bowl and make a dough.
3. Divide the dough into two equal portions.
4. In a greased the baking pan, put- in 1 part of the dough and flatten to cover the bottom.
5. Scoop 1 tbsp of the sweetened mung beans and arrange in a straight line over the dough.
6. Flatten the other part of the dough on an oiled plastic place mat.
7. Flip the dough over to the baking pan to cover the other part.
8. Press dough in between the fillings to secure each sweetened mung beans mixture.
9. Remove the excess dough on the side of pan and brush the top with coconut milk.
10. Bake for 10 minutes and broil for another 10 minutes or until top turn golden brown.
11. Pour the topping mixture over the Bibingkoy and serve. Enjoy!

 

IMAGE: eattoyourheartscontent.blogspot.com

Also try: Butse-Butse

SHARE WITH FRIENDS AND FAMILY!