Does anyone know the recipe for kakanin, biko?!
Answers: It's a filipino sweet rice delicacy.
Bibinka (Filipino Dessert) (rice)
6 Servings
4 cups fresh coconut milk,devided
1 1/2 cups brown sugar,devided
1 1/3 cups mochi rice
1 wilted banana leaves
Reserve 1/2 cup coconut milk & 1/2 cup brown sugar for topping.
Wash rice & let stand in cold water (while cooking coconut milk). Cook
3-1/2 cups coconut milk in top of double boiler for 30 minutes,
stirring constantly. Note: Keep water in lower portion at constant
boil.
Add 1 cup brown sugar. Drain mochi rice in strainer and stir into milk
mixture. Cook in double boiler for 30 minutes or until thick. Stirring
constantly. Line baking pan with banana leaves and pour in pudding.
Sprinkle top with mixture of 1/2 cup brown sugar and
1/2 cup coconut milk.
Bake in oven set at 350F for 5 minutes then lower temperature to
300F and continue baking for 30 minutes. Cool in pan & cut in 3 inches
squares.
Biko Macapuno (Filipino sticky rice)
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.
Biko (Filipino rice)
2 kg glutinous rice (malagkit)
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)
Cook glutinous rice in water just like you do with plain steamed rice.
In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.
http://www.filipinovegetarianrecipe.com/...
http://www.filipinovegetarianrecipe.com/...
Hope that helps!!
no
There are two recipes on the web site below.
I'm not pasting the recipes here for they are long. Just go to the site. Happy cooking and eating your kakanin, biko.
The 2nd site gives a BEAUTIFUL photograph of it..