 |
| Biko |
Biko is one of my most favorite kakanin. It is a Filipino rice cake made from glutinous rice (locally known as malagkit), coconut milk, and sugar.In Laguna, it is commonly known as sinukmani.
Biko is a variety of kakanin (derived from the word “kanin” which means rice) and is often served as dessert or mid-afternoon snack. Biko is very common in all occasions celebrated in the Philippines.
Biko is a variety of kakanin (derived from the word “kanin” which means rice) and is often served as dessert or mid-afternoon snack. Biko is very common in all occasions celebrated in the Philippines.
2kg glutinous rice (malagkit)
1 kg. sugar (white or brown)
500 ml coconut milk (3 whole coconut)
banana leaves
Procedure:
. Cook glutinous rice, the same procedure as cooking a regular rice.
. On the big pan, cook the 1/2 of 500 ml coconut milk in medium heat until it becomes brown and oil is separated from thescum of coconut milk (latik).
. Set aside the latik
. On the same pan, add the other half of coconut milk and the sugar to the coconut oil and stir constantly to make a caramel.
.With constant stirring, wait until the mix caramelize or when the mix becomes sticky or thick.
. Add the cooked malagkit or glutinous rice to the caramel and mix well.
. Put the malagkit on a flat, wide plate or bilao with banana leaves under.
. Slice the biko and put latik on top.