1 pack (500g) Glutinous Rice Flour

1 cup Rice Flour

1 cup Sugar

2 tbsp. baking powder

2 cups water + add more if needed

3/4 cup Munggo or Ube


1 1/2 cups Coconut Cream/Kakang Gata

1/2 cup Sugar

1/4 cup Langka bits or 1/4 cup Ube layeya


1.Dissolve the sugar in water in a mixing bowl.

2.Add baking powder and again stir well till dissolved. Add glutinous rice flour and flour, mix well to form a dough. If the mixture is too dry, add the extra 1/4 cup water 1 tbsp at a time. The dough should be play dough-like consistency.

3.Form the dough into a size of a golf ball, then roll it in between your palms. Continue the procedure till all the is consumed.

4.Get the dough ball and flatten it in between your palm. Place 1 tsp. filling in the centre and fold dough edges together and seal seams by rolling in the palm your hands. Continue rolling it in between your palm till the dough is smooth.

5.Place the balls in a pan lined with lightly greased banana leaves.

6.Place the pan on a low heat. And cover it with pre-heated charcoal. The procedure is like cooking the traditional bibingka. Cook for 15 -20 minutes.

7.For the sauce, combine coconut cream (kakang gata), langka bits or ube haleya and sugar in a pan. Adjust sweetness according to your taste. Simmer till the sauce thickens.

8.Transfer the cooked bibingcoy on a plate and pour coconut sauce before serving. Enjoy!