The Filipino cuisine includes lots of kakanin or native dish usually made with malagkit or glutinous rice. We loved it as we loved cooking with coconut milk. Well, no wonder, it is because one of our main product is coconut and so we develop cooking with it. Here is a biko with buko recipe for an example of these kakanin. There are varieties of biko depending on the areas it is made and what ingredients is used. This recipe is made special and different because it includes buko with it. Surely you will end up wouldn’t get enough with this sticky, sweet and flavorful snack. Make it extra special by putting latik as garnish and serving it on banana leaves. Using banana leaves give any dish a different aroma that is commonly found on our native dishes. Now you have something different for your snack time, or even during breakfast that you can also enjoy by sharing to your friends and family. Try this recipe and indulge yourself to a Pinoy delicious biko.
- 4 cups glutinous rice
- 1 can coconut milk
- 1 1/2 cup sugar
- Banana leaves
- Grated coconut meat
For the Latik:
- 1 cup coconut cream
- Cook washed glutinous rice in water just like you do with plain steamed rice.
- In a saucepan, pour the coconut milk, sugar and vanilla extract.
- Stir and let it boil.
- Add coconut meat and let it cook slightly.
- Add cooked glutinous rice to coconut milk mixture and cook until thick.
- Stirring generously to prevent from burning and sticking to the pan.
- Spread evenly on platter lined with banana leaves or foil container.
- Top with latik.
For the Latik:
- In a pan over medium heat, add coconut cream and bring to a boil.
- Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer.
- As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.