Filipino Classic Rice Cake
Because it was a Sunday, faMEALy day, I opted to cook kare-kare for lunch and biko for merienda. Kare-kare, I ought to say, is one time-consuming dish to prepare. Thus, I am saving the recipe on next day’s posting. Sorry.
I’ll be featuring this simple all-around classic Filipino dessert dish, BIKO with LATIK as toppings. Nothing unpretentious on how this is done…
Except, when I were to buy the “regular brown sugar”, I thought of
“WHY NOT COOK BIKO THE WAY MY MOM COOKED IT”.
And, so, I searched the market looking for the familiar half-round, brown and hard as stone traditional sweetener…
The PANUTSA, SINUKLOB (as we call it here) or MUSCOVADO SUGAR…For that “magkasuklob” pair, it cost me P30.
FOR THE INGREDIENTS AND THE COSTING:
- Sinuklob – 30 pesos
- Malagkit – 1 kilo = 40 pesos
- Coconut milk (gata) = 20 pesos
- Cook the sticky rice same procedure as cooking plain rice. Add in a cup of coconut milk and pandan leaves to add depth to the flavor of the rice.
- Apply slow heat in a separate pan and place in the sinuklob. Stir constantly until fully melted.
- Add in the sticky rice and stir until the sugar has been fully incorporated.
- Place the now cooked “biko” in a platter.
HOW TO COOK THE “LATIK” (coconut curds):
- In a saucepan, let the coconut milk simmer until it slowly dries up to become oil and solidify into white forms.
- Let them fry into its own oil until golden brown in color.
- “Latik” can now be used as toppings.
EASY-PEASY, isn’t it? And @ 90 pesos? Big bilao serving on such a small price^_^.