Bibingkoy: Cavite City's Iconic Rice Cake Legacy from Lola Ika

Bibingkoy is a beloved Filipino kakanin (rice cake) delicacy originating from Cavite City, known for its chewy glutinous rice balls stuffed with sweet red mung bean paste. It's grilled or baked until toasted, then served with a creamy ginataan sauce made from coconut milk, jackfruit, and sago (tapioca pearls) for a delightful contrast of textures and flavors. Often compared to a fusion of buchi (fried glutinous rice balls), mochi, and ginataang halo-halo, it's a perfect midday snack or post-meal treat.

This treat traces its roots to pre-World War II Cavite, where it was created by a local vendor named Lola Ika in the public market. Lola Ika also known as Aling Ika was a pioneering magkakanin (rice cake maker) in Cavite City, renowned for inventing this iconic delicacy. Her creation blended influences from local Filipino traditions, Spanish colonial baking methods, and perhaps even Chinese-inspired fillings, making it a unique Caviteño treat that's still celebrated today as a symbol of the province's culinary heritage.

Her bibingkoy gained fame before the Japanese occupation (pre-1941, during World War II's lead-up in the Philippines). As tensions rose and resources grew scarce, her stall became a beacon of comfort food - warm, sweet, and communal. Unlike fried buchi or simple bibingka, bibingkoy's innovative baking method in a traditional pugon oven gave it a toasted, slightly charred exterior with a soft, mochi-like interior, topped with a rich ginataan sauce. It was an instant hit, evoking the era's spirit of resilience and creativity amid economic hardship. Even as costs rose and ingredients like kaong (palm fruit) were phased out for affordability, the core recipe remains unchanged. Lola Ika's influence extends to Cavite's broader food culture.

Lola Ika passed down her exact recipe to her daughter, Aling Lolit Alejo has kept the tradition alive for over 60 years, insisting that no one has replicated their version's perfect balance of chewiness and flavor. Today, the stall continues to thrive under the care of the latest generation, opening at dawn around 6 a.m. and often selling out fast to eager locals and visitors alike.

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COOKING TRIVIA: There's no direct Tagalog equivalent for "grilled." Describing bibingkoy as inihaw (which translates to "roasted" in English) is inaccurate, since grilling and roasting are distinct cooking techniques.

Ingredients:

Dough & Filling: 500g glutinous rice flour 2 cups water (adjust as needed) 1 cup red mung beans (monggo), soaked overnight 1 cup brown sugar (for paste) Oil for greasing

Ginataan Sauce: 4 cups coconut milk 1/2 cup sliced jackfruit (langka) 1/2 cup cooked sago pearls 1/2 cup brown sugar pinch of salt

Procedure: 1. Mung Bean Paste: Boil soaked beans until tender (20 mins). Drain, mash with sugar into a thick paste. Cool and shape into walnut-sized balls. 2. Dough: Combine flour and water for a pliable, non-sticky dough. Flatten portions in oiled hands, add a bean ball, seal, and form smooth spheres. 3. Cook Bibingkoy: Broil in oven at 400°F (200°C) or grill on a lined, oiled pan with banana leaves/parchment. Bake 10–15 mins, flipping midway, until toasted and puffed. Steam if desired for softness. 4. Sauce: Simmer coconut milk, sugar, and salt until thick (10 mins). Stir in jackfruit and sago; cook 5 more mins. 5. To Serve: Tear bibingkoy into bits, top with warm sauce. Best enjoyed hot!