Baye-baye (pronounced as báhyeh báhyeh) is a Filipino native snacks made from newly harvested rice, ground glutinous rice or corn. It can be found during the market days of every town.
Baye-baye originated in Western Visayas. Philippines' Region VI dessert delicacy that is basically made from toasted pinipig, coconut water and grated young coconut.
Making the traditional baye-baye is a backbreaking work because the rice is roasted twice. Reason enough to make it only on special occasions or highly regarded events, like Holy Week.
The traditional way in making baye-baye starts from harvesting the glutinous rice. Roast the rice for the first time. Then, have it hulled by mortar and pestle (now, you can also use the machine called "arocera"). Next is to roast the rice for the second time. When slightly browned, mill it into rice flour. Mix with muscovado sugar and shredded young coconut meat. Pound it in the traditional mortar and pestle (also known as lusong). The last step could give blisters on your palms. It is also said that the delicacy is named "baye-baye" because it was believed before that the men are the ones who often prepare this due to the tedious process of pounding the ingredients in the lusong.
TRIVIA: "baye" or "bayi" is the Ilonggo/Hiligaynon term for "girl".
Now, baye-baye can be made at home easily. Follow the recipe below:
• 2 cups pinipig (you can substitute this with corn or glutinous rice)
• 1 cup coconut water
• 1/2 cup sugar
• 1 1/2 cups butong (young coconut),grated
1. Grind or pound the toasted pinipig.
2. Then mix the ground pinipig, coconut water and sugar in a bowl.
3. Mix well before adding the grated butong (young coconut meat).
4. Divide into your desired serving size portions.
5. Wrap each serving in banana leaves or wax paper or plastic.
6. Chill before serving.
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