Are you craving for biko? Today, I am going to share to you my recipe of one of my family’s favorite merienda, Biko with Latik Toppings.
Recently, my hubby requested me to cook this merienda and my whole household loved the outcome and so I decided to share the recipe to you so you and your family can enjoy this yummy biko as well. This is one of the recipes that I considered a ” Labor of Love” since I sweat a bucket while I was cooking this. But because I love my “asawa” (hubby), I was willing to do the labor. Thus, called a Labor of Love.
Ok, let’s start!
From left to right:
- 1/2 kilogram brown sugar
- 1 sachet ( 50 g) coconut cream powder
- 3 cans (400 ml/can) coconut cream
- 1 kilogram glutinous rice ( malagkit)
1. Wash and cook 1 kilogram of glutinous rice ( malagkit) in a rice cooker or pot in the same way you cook your regular steamed rice.
2. While waiting for the glutinous rice to be cooked, in a pan with medium heat, pour 1 can ( 400 ml) of coconut cream. Let it boil and don’t stir. Once the coconut cream is already boiling, you lower the heat to low fire and simmer it. If you already notice the curdling of the cream, stir it constantly to avoid burning of the cream. Stir it until such time that all of the water content of the cream has evaporated and the desired color (brown) is achieved. Turn off the heat. Drain the oil. Store the latik and oil in separate containers for later use.
3. In a pan with medium heat, pour the remaining 2 cans of coconut cream, 1/2 kilogram of sugar and 1 sachet ( 50 g) coconut cream powder. You can also use fresh coconut milk as we usually do. It’s just that I was not able to go to palengke ( Wet Market) during that time. Stir constantly until the mixture thickens. Reduce the heat to low fire, add the cooked glutinous rice to the mixture and stir constantly until such time that it is already very hard to stir and the mixture is incorporated evenly to the glutinous rice.
4. Grease the baking pan with the oil you collected from making the latik. Transfer the cooked biko into the greased baking pan and sprinkle it with latik toppings.
5.Let it cool , slice it and serve it . You can serve it right away but I like the taste of biko best when it is eaten on the next day. Hehehe
If you have some questions or suggestions, don’t forget to leave your comment below. Remember to subscribe to my blog on the right corner of this page if you want to be notified each time I have a fresh post for you.