Made of glutinous rice stuffed with boiled sweetened monggo but instead of fried like buchi it is baked in an old style pugon oven then topped with coconut cream sauce with sago(tapioca) langka(jackfruit) and kaong(sugar palms) although the last two had been omitted over the years to cut cost.
Only one name comes to mind when we hear bibingkoy - Aling Ika's Carinderia in Cavite City Public Market. Her bibingkoy is famous way back before the Japanese occupation and war era. Good thing Aling Ika’s children had taken over to continue the bibingkoy legacy so up to now Caviteños can still savor and enjoy this kakanin at the public market. According to my mom my great great grandmother used to make this too.
Another fave of mine and most children from Aling Ika is this ube kalamay which is also serve with coconut cream sauce like in bibingkoy.
Que sabroso !