Baye-baye is I think a Visayan version of espasol and this is a delicacy of Iloilo. But instead of using glutinous rice flour, this delicacy use pinipig, a newly harvested rice pounded into flakes. Then grounded into powder then mixed with buco juice to make a dough. Sometimes it is green in color because the rice is still unripe when processed into pinipig. So whenever you see green or light brown baye-baye, it depends on the kinds of piniping used in making this delicacy.
To make baye-baye; Using a heated empty skillet on a stove, toast the pinipig until golden brown in low heat. Grind toasted pinipig using a blender or a mortar and pestle. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated young coconuts. Divide into serving portions. Brush coconut oil on each banana leaves or wax paper wrapper. Wrap each serving in banana leaves or wax paper forming into log shapes. Chill before serving. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Make Baye-Baye
Ingredients
- 2 cups pinipig
- 1 cup coconut water
- 1/2 cup sugar
- 1 1/2 cups butong young coconut, grated
- coconut oil for brushing wrapper
Instructions
How to make baye-baye:
- Using a heated empty skillet on a stove, toast the pinipig until golden brown in low heat.
- Grind toasted pinipig using a blender or a mortar and pestle. In a bowl, mix ground pinipig, coconut water and sugar.
- Blend well and add grated young coconuts.
- Divide into serving portions. Brush coconut oil on each banana leaves or wax paper wrapper.
- Wrap each serving in banana leaves or wax paper forming into log shapes.
- Chill before serving.
