This delicious native delicacy is quite popular at All Souls’ Day celebrations, but also as everyday snacks. Admittedly, if you are not in the Visayas area, and especially if you are overseas, this dish might not be so popular at your local Filipino restaurants. Knowing how to make this from scratch might be quite helpful when you’re homesick and miss the flavorsome dishes from home.
BAYE-BAYE
Base:
2 cups glutinous rice flour
1 cup coconut milk
1 cup brown sugar
1/2 cup water
1/2 cup grated coconut (fresh or desiccated)
1/4 cup cornstarch (for dusting)
Topping:
1/2 cup toasted coconut flakes
1/4 cup crushed roasted peanuts
1/4 cup condensed milk (for drizzling)
In a mixing bowl, combine the glutinous rice flour and grated coconut.
In a saucepan over medium heat, combine the coconut milk, brown sugar, and water. Stir continuously until the sugar has completely dissolved. Remove from heat.
Pour the hot coconut milk mixture over the rice flour and grated coconut. Mix well until you have a smooth and slightly sticky dough. You may need to use your hands to knead the dough thoroughly.
Take small portions of the dough and shape them into bite-sized balls or cylinders. You can also use traditional baye-baye molds or simply roll them between your palms. Place them on a tray or plate dusted with cornstarch to prevent sticking.
In a separate bowl, combine the toasted coconut flakes and crushed roasted peanuts. This mixture will add a contrast of textures and flavors to your baye-baye.
Place the baye-baye on a serving platter or individual plates. Drizzle a generous amount of condensed milk over the baye-baye. Sprinkle the coconut and peanut topping mixture on top.
Baye-baye is best enjoyed fresh. Serve it as a delightful snack or dessert to share with family and friends. It pairs perfectly with a cup of hot Filipino coffee or tea.
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