Ingredients:
1/2 cup monggo (mung beans), boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in water
refined white sugar
Sauce
3 cup coconut milk
3 /4 – 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
Banana leaves
How to cook Baked Bilo-Bilo in Coconut Sauce
- Combine mongo and sugar. Cook with constant stirring until thick. Set aside. Place ground malagkit in a cheese cloth and squeeze out water.
- Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
- Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
- Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
- Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
- Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
- Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.
Try Other Delicious Recipes:
Guinataang Halo-Halo
Ingredients:
1 pc medium size mature coconut,grated
100 gm fresh ripe langka or jackfruit, segmented
200 gm malagkit rice flour, soaked in water
1 pc pandan leaf or pinch of anise seeds
100 gm camote or sweet potato
60 gm cooked large sago or tapioca
100 gm fresh ...- Tinutong Na Monggo or Munggo
Ingredients:
1/4 cup monggo beans
2 cups glutinous rice (malagkit)
1 & 1/2 cups sugar
2 mature coconuts (niyog), grated (reserve milk and cream)
warm water
How to make Tinutong Na Monggo or Munggo
Toast monggo beans until golden brown. Remove mongo skin.
Wash malagkit in water ...
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