And here goes one of my favorite sweeties- biko. Since it is still summer, you can still make your day action-packed cooking this at home. My grandma, again, is the expert regarding this delicacy.
Biko is a yielding, warm, and sticky rice cake prepared from the sticky rice malagkit, coconut milk, and certainly brown sugar. This is referred to as kakanin, derivative from “kanin” or rice and is often eaten as meryenda. For topping, sugariness, and supplementary taste, the caramel called latik is added.
Biko contains an unusual class of grain which people tries to replace with other class of rice and normally just doesn’t fulfill the same outcome. As with many things within, the Philippine biko is often made from anything close at hand that looks like the main ingredient.
After the process, the sweet rice cake is arranged on banana leaves inside a bilao or round woven bamboo tray. Biko is as well handed out during particular occasions such as parties, birthdays, and town fiestas.
Please visit our website, one of the best liempo in the Philippines - Mr. Liempo, awarded as best liempo of year 2012. Visit us also in Facebook.
