In Philippines rice is very important, it’s a staple food item which is enjoyed throughout the day from breakfast, lunch and dinner as well as snacks and tea time. During the normal meal times rice is simply prepared by steaming or fried but during snacks this humble white grain is converted to many different creations and one of them are rice cakes. Baked, steamed, boiled and grilled, name it there is a rice cake prepared in that cooking method. From suman, tupig, bibingka, biko and ginataan these are just a few examples of how versatile it can get, to add to the variety every province in the Philippines have its own way of preparing them like our post today.

Bibingkoy, it’s like a cross between many different rice cakes, first it’s like ginataang halo halo because of the sauce, second it is like a bibingka because of how it is cooked and third it’s like a Filipino version of mochi or a baked buchi since this glutinous rice balls are filled with sweetened mung beans. Originated in the City of Cavite and the most popular one can be bought from Aling Ika’s Carinderia in Cavite City Public Market, a recipe that has been existing since the Japanese war era but enjoyed by most Cavitenos until now. If you happen to pass by Cavite’s public market, do yourself a favour and grab some at Aling Ika’s but if you are far away from that place then give this recipe a shot and let me know what you think.


Prep time
Cook time
Total time
  • 2 cups coconut milk
  • ½ cup ripe jackfruit, cut into strips
  • 1 cup white sugar
  • ½ cup cooked tapioca pearls
  1. Place glutinous rice flour in a bowl. Add water a bit at a time while mixing it with your hands, continue adding water while mixing until if forms a dough. Knead for 5 minutes.
  2. Get a small piece of dough, flatten it put a tablespoon of sweetened red bean paste in the middle then seal it to form a ball roughly smaller than a golf ball. Place in a greased banana leaf lined baking pan. Do the same with the remaining dough then place balls side by side in the baking pan.
  3. Bake in a 180C preheated oven for 10 minutes. Then set oven to broil or grill setting at 180C then continue for 10 more minutes. Remove from oven.
  4. Prepare you topping, in a large sauce pan add coconut milk, jackfruit and sugar bring it to a boil then simmer in low heat for 10 minutes or until top is golden brown.
  5. Add the cooked tapioca then continue to cook for 3 more minutes. Turn heat off.
  6. To serve, pour cooked sauce on top of bibingkoy. Enjoy!



2 Responses

  1. Gina says:

    Never heard of this, but I’ll try, like anything with jackfruit and tapioca. I watched Aling Ika’s video thinking this is your invention. Anyway, thanks for posting this on your blog.

  2. mjskitchen says:

    You constantly introduce me to new dishes. What an interesting dish. It looks and sounds delish. Hard to find jackfruit here, but somethings it pops up.

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