Biko, photo by PH Morton
Biko From Alma’s Kitchen
My sister-in-law, Alma is a very capable woman. A good example of a decent human being. She is friendly, she is caring, she can’t do enough to be helpful to anyone.
She is well like by everyone.
Her abilities go on and on. What I like most about her is her cooking. She can really cook up a storm.
Her biko is to die for. Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.
The above photo was from Alma’s kitchen. Doesn’t it look so delicious? And it was so yummy.
Click here for the recipe!
Biko a a favourite of mine. It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.
I remember my mother going to market and coming home with biko, which we would share and enjoy.
I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.
Biko is a symbol of halcyon days for me!
Biko from Alma’s Kitchen
Photo by PH Morton
My sister-in-law, Alma is a very good cook. Whilst in the Philippines she fed us non-stop with the most delicious food. One of her specialty is biko, which was absolutely to die for. Alma said that it was so easy to make and then proceeded to give me the recipe, which follows below.
- 2 cups glutinous rice (also known as pudding rice, sticky rice or malagkit in Tagalog)
- 1½ cups water
- 2 cups Demerara sugar (brown sugar)
- 4 cups coconut milk
- ½ tsp salt
- lightly toasted sweetened coconut flakes (optional but really tasty when added)
- Wash the rice and then drain. Using a large pan, preferably heavy bottomed one, combine the sticky rice and water in and cook until the rice is ready, i.e. when the water had evaporated. 🙂 Ensure that the rice is not burnt.
- As the rice is cooking, mix the coconut milk with brown sugar and salt using another pan, a large flat bottom frying pan is ideal. Cook under low heat until the texture becomes thick. Stir constantly.
- Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates.
- Transfer the cooked biko in a large serving plate; flatten the surface.
- Sprinkle generously with sweetened coconut flakes if using.
Enjoy this recipe from Alma’s kitchen to yours!