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A Sticky Situation: Biko Recipe

6 months ago

biko

If you grew up in the province, you will have vivid memories of manangs carrying bilaos on top of their heads. These bilaos are filled with biko (or any kakanin they made for the day) to sell to their loyal sukis. Parallelograms in geometry classes will always remind you of this kakanin as the manangs cut it in that shape. These beloved local delicacy isn’t only found in the streets as it’s also a staple in every Filipino-themed parties or town fiestas.

 

Biko
Makes 3-4 servings

 

2 cups Sticky rice (malagkit)

2 cups Coconut water

1 strip Pandan leaf

1 cup Brown sugar or more, depending on preference

4 cups Coconut cream (kakang gata), divided

 

  1. Cook the rice in coconut water and pandan leaf until the water evaporates.
  2. While the rice is cooking, combine sugar and half of the coconut cream in a wok and put on low heat. Allow the mixture to thicken a bit. Taste for sweetness and adjust accordingly.
  3. When the rice is partly cooked, transfer this to the wok with the coconut cream-sugar mixture. Continue cooking until the mixture becomes very thick. Transfer to containers.
  4. To make the latik topping, cook the remaining coconut cream without stirring until it is brownish and the oil has separated.
  5. When it has slightly thickened, mix with a wooden spoon until the mixture turns golden in color. Drain the oil from the latik and top this on the biko.

 

Recipe by Chef Carlo Estagle
Photographed by Floyd Jhocson of Studio 100

 

Stick to these Filipino delicacies

Inutak with Ice Cream

Bibingkang Malagkit

Bibingkang Cassava with Macapuno

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