Bibingkoy

Method

1. Cook the mashed mung beans with brown sugar over low heat until the filling is thick enough to hold small balls, then cool completely.
2. Add water gradually to the glutinous rice flour until a soft pliable dough forms without cracks or stickiness.
3. Divide dough and filling into equal portions. Flatten each dough piece, enclose one bean ball, and seal completely.
4. Arrange the filled dumplings closely in an oiled banana-leaf-lined pan and flatten them slightly.
5. Bake or broil with heat from above and below until the surfaces are set and lightly toasted; turn or reposition the pan for even colour.
6. Meanwhile, simmer coconut milk, sugar, and salt gently until slightly thickened.
7. Add cooked sago and jackfruit and simmer 3–5 minutes, keeping the sauce creamy and pourable.
8. Serve the warm toasted rice dumplings with plenty of warm ginataan sauce spooned over them.