Anyone have a recipe for biko? the sweet coconut rice?!
i want to know how to make the one with purple yam in it as well (ube)
Www@FoodAQ@Com
Www@FoodAQ@Com
Answers:
*Biko Macapuno
6 rice cooker cups malagkit (glutinous rice)
5 rice cooker cups water
3 x 400gm cans coconut milk
500 gm muscovado sugar
1 x 340gm/12oz bottle of sweetened macapuno (mutant coconut)
Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water!. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking!.
Pre-heat oven to 375F/190C/Gas Mark 5!.
In a wok or big frying pan, boil the coconut milk!. Add the muscovado sugar, stir to dissolve and bring to boil!. Add in the sweetened macapuno (including the syrup)!. Bring to boil again and lower heat!. Simmer until thick - about 5-10 minutes!.
Add all the half-cooked malagkit to the wok and stir to mix well!. Do this until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10 minutes!.
Transfer to a baking dish; pat level!. Put in the oven for about 5 minutes or just enough to dry out the top a little!. Cut into squares and serve warm or cold!.
[Optional] Although in my opinion this does not need any more garnishings, you may add the traditional topping for biko - the latik!.
------To make latik: Boil a can or two of coconut milk!. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan!. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning!. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment!. This sediment is now your "latik"!. Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares!. (The coconut oil can be used for other dishes or as a natural body and hair moisturiser - but that's a whole different topic)!.
----Variation: Add slices of sweetened langka (jackfruit) to the sauce together with the macapuno!. This will make the biko more aromatic!.
---Note: A rice cooker cup is equivalent to about 2/3 cups!.
ENJOY :-)Www@FoodAQ@Com
6 rice cooker cups malagkit (glutinous rice)
5 rice cooker cups water
3 x 400gm cans coconut milk
500 gm muscovado sugar
1 x 340gm/12oz bottle of sweetened macapuno (mutant coconut)
Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water!. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking!.
Pre-heat oven to 375F/190C/Gas Mark 5!.
In a wok or big frying pan, boil the coconut milk!. Add the muscovado sugar, stir to dissolve and bring to boil!. Add in the sweetened macapuno (including the syrup)!. Bring to boil again and lower heat!. Simmer until thick - about 5-10 minutes!.
Add all the half-cooked malagkit to the wok and stir to mix well!. Do this until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10 minutes!.
Transfer to a baking dish; pat level!. Put in the oven for about 5 minutes or just enough to dry out the top a little!. Cut into squares and serve warm or cold!.
[Optional] Although in my opinion this does not need any more garnishings, you may add the traditional topping for biko - the latik!.
------To make latik: Boil a can or two of coconut milk!. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan!. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning!. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment!. This sediment is now your "latik"!. Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares!. (The coconut oil can be used for other dishes or as a natural body and hair moisturiser - but that's a whole different topic)!.
----Variation: Add slices of sweetened langka (jackfruit) to the sauce together with the macapuno!. This will make the biko more aromatic!.
---Note: A rice cooker cup is equivalent to about 2/3 cups!.
ENJOY :-)Www@FoodAQ@Com
BIKO!! 2 cups of sweet rice ( you could find it in any filipino store),2 cups of coconut milk, 2 c of brown sugar!. Put the coconut milk and brown sugar in a carajay!. Mixed it well until it is thick!. Then put the cooked sweet rice!. Stir it well!. and then the topping that you're talking about is a mixture of coconut cream and brown sugar cooked until thickened until it turns to a consistency like condensed milk, then add this topping to the prepared biko and stick it in the oven for about 15-20 minutes!.!.!.!.!. and if you want to be a kind of authentic, place banana leaves on the bottom of the baking dish, spread the prepared biko and then top with the mixture, just a thought!.!.!.
Www@FoodAQ@Com
Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index!?!.!.!.
Just add yam and coconut milkWww@FoodAQ@Com
Just add yam and coconut milkWww@FoodAQ@Com