22
Oct
Tired but tummy super full. Sissy in law’s husband celebrated his 51 years of life. As usual, there was lechon and a whole lot more of yummyliscious foodies. I just picked few pieces of lechon and that’s it. SIL asked me cook Cordon Bleu a la Riz with ham and cheese as filling. After cooking, I stayed until noontime to help her with other dishes. There were so many, I allowed my eyes to feast only. It’s a good thing, (unlike hubby^_^) I didn’t have trouble “snubbing” foodies. Tasting every dishes is enough for me 
But, then, I had sinfully indulged on the “sugpo” and these delectable “puto” (native rice cakes) which SIL had let me “take-out”. Gee! Thanks. Mahirap lutuin yan! The only “puto” I could cook was this BIKO and oh, yes, INANGIT. These rice cakes were too laborious too cook.
- clockwise from the top: biko, espasol, sapin-sapin and maja blanca
Rice cakes’ kinda heavy on the belly. Will save these in time for tomorrow’s coffee
7
Aug
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
COOKING PROCEDURE:
-
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^_^.
JOIN HERE TO SEE WHAT OTHERS ARE COOKING
