Ever since mum and I decided to make Friday “mother-daughter-cooking-day”, I have learnt a lot. I have learnt how to make Pancit Palabok and Espasol. It has also given myself and my mum much needed quality time together. Most importantly, we do what we love the most, together.
This time we made Biko. But no ordinary biko. Pandan Pinipig Biko with Latik. Now for the Non-Filipino readers, biko is a sticky rice cake made with glutinous rice, which is cooked in coconut milk and is topped with latik (fried coconut milk solids).
According to Wikipedia, glutinous rice is a short grain Asian rice. It becomes very sticky when it is cooked. It is used a lot in Filipino cuisine in not only sweets but also savoury dishes.
To make our version of biko, it’s very simple. In fact I was very surprised at how simple it is to make.
Cook the glutinous rice as you would normal long or medium grain rice. (about 5 cups)
Meanwhile, in a pan pour about 1 litre of coconut milk with about 1 cup of raw sugar
Once the sugar melts, add a few splashes of Pandan essence
Add the cooked glutinous rice to the pandan coconut mixture.
Add about 300g of Pinipig
Stir till all the ingredients are incorporated. You may add more coconut milk here, if you think it needs it.
To make banana leaves plyable, place on open flame of the stove to soften a little. Do it quickly till it changes colour being careful not to burn it.
Line a tray with the banana leaves
Spoon the rice mixture into the lined tray
Smooth out the rice and let cool.
To make latik, pour about 2 litres of coconut milk in a pan. Boil on medium heat for 15 to 20 minutes. It will first turn to oil, then solids will form. This is what is used to top many sweets. And frankly, I can’t get enough of the stuff. It’s absolutely delicious.