Friday, 4 November 2011

Bikong Puti

I tried my hands on making biko last Sunday. I was “forced” to do so because Frederick doesn’t want to eat breakfast if it’s not biko.  I can’t blame him though because I’ve been craving for biko for a long time and there’s no place we can buy a slice other than atLuckyPlaza :-(

Biko is a glutinous rice cake with caramel or latik as topping and I have no idea on how to cook it. That’s why I never attempted to cook biko.  Another thing is that, I have my own preference when it comes to biko: it should be sweet and the rice cake should not be hard nor soft, I want the texture to be in between and should be almost chewy (like how the Cagayano’s cook their kakanin, rice cake) My mama Tessie never cooked biko the way I want it to be cooked that’s also one reason I never had the guts to cook biko. So, last Sunday, I was forced to. I made do with the ingredients available in our kitchen. I used white sugar since there is no brown sugar.  I used the ready to used kara coconut cream in which case I could not make latik with it.

Here is my recipe, i call it bikong puti because my topping is white and not brown as the usual biko toppings.


Glutinous rice – 2 cups
Water – 1 1/2 cups


Kara coconut cream – 200 ml
White Sugar – 4 tbsp
Condensed milk – 2 tbsp
Water – 100 ml

Cooking Procedure:

1. Cook the glutinous rice in a rice cooker
2. Mix together all the ingredients for the toppings and let it simmer.  Stir continuously
3. Add the condensed milk and stir continuously until the mixture is thick
4. Transfer the glutinous rice in a serving dish.
5. Top it with the sticky toppings and serve.
My biko doesn’t look like nor taste like the usual biko made by the experts but it’s still acceptable for me and Frederick though he thinks it’s too sweet.  I’ll try to make biko next time again and I will be using real coconut milk squeezed from real coconuts ;-)


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