Thursday, 10 September 2015

Hibok Hibok and Monggo Paste


photo credit :  Mensie Mendoza Bernardino

Hibok hibok.  No,we are not talking about the volcano found on the Island of Camuigin. We are referring to the sweet rice delicacy that is almost similar to the mochi of the Japanese.  

Hibok hibok is a Filipino dessert or kakanin . These chewy, sticky, and gooey balls of sweetness are made out of glutinous rice mixed with water and ground to a fine paste (galapong), filled with sweet monggo paste, and cooked in coconut milk.  They are then  served with the creamy sauce made from coconut milk then topped with latik (cooked coconut curd).  

It is the specialty of Taytay, Rizal which may explain why it is called hibok hibok as this kakanin is formed into small balls that depict the gentle hilly terrain of Taytay.  You can enjoy hibok hibok steaming hot straight from the stove or colder for a more chewy texture.


photo credit :  Mensie Mendoza Bernardino
Below is the hibok hibok recipe of Ms. Mensie Mendoza Bernardino fromTaytay Rizal.  She was so generous to allow us to share her recipe and use her pictures of hibok hibok in our blog.  She is also selling Hibok Hibok .  The price per tray consisting of 55 pcs is P500. If you want to order, you can contact her through her facebook account - Mensie Mendoza Bernardino.

By the way, we have posted many recipes for Filipino delicacies. Check the links for the list of Filipino delicacies and kakanin you can find in our blog.

HIBOK HIBOK
(http://www.myfresha-licious.com)


Ingredients:

Glutinous flour - 500 grams 
Water - 1 1/2cup 
Monggo paste (see recipe below)

Note: you can also use ube jam or coco jam in place of monggo paste

Sauce:
Coconut cream (gata) - 500 grams (3cups)
White sugar - 1 1/2 cups
Latik for toppings

Note: For the Latik, check our post on How to Make Latik / Ladek.

Cooking Procedure:

1. Mix the glutinous rice flour and water to form a dough. The dough should not be to sticky as it will be difficult to shape it


photo credit :  Mensie Mendoza Bernardino
2. Get a piece of the dough. Roll it into a ball, then flatten it.
3. Fill each flattened dough with a tablespoon (or as desired) of monggo paste.  Seal the edges to form a small ball (not larger than a golf ball). Do this for the rest of the dough.

photo credit :  Mensie Mendoza Bernardino


4a. Method 1: In a large wok or frying pan, mix the sugar and the coconut cream until dissolve.  Bring to a boil on low fire.  Add the hibok hibok balls.  Continue to simmer until the hibok hibok are cooked.

You can also just cook the coconut-sugar sauce separately without adding the hibok hibok balls.

4b. Method 2: In a large wok or frying pan, mix the sugar and the coconut cream until dissolve.  On low fire, bring the mixture to a boil and continue to simmer until the sauce thickens
- Using a double boiler, arrange the hibok hibok balls on the steaming tray. Pour water on the bottom pan and bring to a boil.  Place the steaming tray on top and steam until the hibok hibok balls are cooked through. 
-  Pour the sauce on the hibok hibok balls before serving.

5. Top your hibok hibok with latik before serving



GREEN MONGGO PASTE
(http://www.myfresha-licious.com)

Monggo beans - 1/2 kg
Wash Sugar (light brown) - 3/4 kg

1. Wash and drain the monggo beans
2.  In a pan or pot place the monggo beans and water and bring to a boil.  Cook the monggo beans until they are mashed and liquids have evaporated.  You can mash the monggo beans while cooking.
3.  Add in the sugar and stir until the mixture is thick.

If you are using the red monggo variety follow this procedure


RED MONGGO PASTE
(http://www.myfresha-licious.com)

Red Monggo beans - 1/2 kg
Wash Sugar (light brown) - 3/4 kg

1.  Wash and drain the monggo beans.  Pour water in it and soak for at least 6 hours
2.  In a pan or place the monggo beans and water and bring to a boil.  Cook the monggo beans until they are mashed and liquids have evaporated.  You can mash the monggo beans while cooking.
3.  Add in the sugar and stir until the mixture is thick.

© myFresha-licious (10September2015)




DO CHECK US ON FACEBOOK AND PINTEREST


myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment