Dish
Belekoy
Belekoy is made by mixing glutinous rice flour and coconut milk together until it becomes a sticky dough. The dough is then shaped into small balls and boiled in water until it becomes soft and chewy. The dessert is then rolled in grated coconut and served cold. It is a popular dessert in the Philippines and is often served at weddings and other special occasions.
Origins and history
Belekoy has been a popular dessert in the Philippines for centuries. It is believed to have originated in the Visayas region of the Philippines and was often served to royalty. The dessert is also known as Kakanin in some parts of the Philippines.
Dietary considerations
Belekoy is not suitable for people who are gluten intolerant or have a coconut allergy.
Variations
There are many variations of Belekoy that can be found in different parts of the Philippines. Some variations include adding pandan leaves or jackfruit to the dessert.
Presentation and garnishing
Belekoy can be garnished with grated coconut or fresh fruit to add a pop of color and flavor to the dessert.
Tips & Tricks
To make Belekoy, it is important to use high-quality glutinous rice flour and coconut milk and to shape the dough into small balls before boiling.
Side-dishes
Belekoy can be served with a variety of side dishes such as fresh fruit or nuts.
Drink pairings
Belekoy pairs well with a variety of drinks such as coconut water or a sweet dessert wine.
Delicious Belekoy recipes
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