To begin with, b elated mother's d ay (which was yesterday) and belated happy birthday to my mother dearest (which was yesterday also)
Certainly one of my personal favorite Filipino delicacy, or kakanin as it is called in Filipino, is Biko. A sticky grain cake that either comes without or with any toppings. The toppings will be either latik or even the brown residue whenever you prepare the coconut milk until all of the fluids evaporated departing the coconut oil and also the brown residue we get in touch with Filipino as latik. The very best biko that we love has a caramel topping. Scrumptious.
Biko consists of steamed or steamed glutinous grain and combined with brown sugar. It's almost like the Inkiwar from the Ilocano. But greatly different though :-) Need to know the main difference? Check my inkiwar recipes by clicking the hyperlink - Inkiwar .
This can be a recipe in my Biko
BIKO with COCONUT-CARAMEL TOPPING
Glutinous grain - 2 c
Coconut Powder (knorr) - 3 tablespoons of
Water
Brown Sugar - 1/2 c in order to taste
Butter - 3 tablespoons of
Coconut Powder (knorr) - 1 c
Condensed Milk - 1/2 c
Brown Sugar - 1/2 c in order to taste
Water - 1 c
Corn starch - 3 teaspoon dissolved in 1 tablespoons of water
1.Wash and soak the glutinous grain not less than 2 hrs. Drain.
2. Inside a pot, put the glutinous grain and pour water. Water should achieve 1/2 cm over the grain.
3. Add the coconut powder and salt. Stir. Provide a boil. Stir even though it is boiling. Reduce fire. Once the fluids evaporated, remove from fire and transfer the grain inside a big mixing bowl.
4. Mix the butter and brown sugar using the glutinous grain. Transfer and spread the glutinous grain inside a baking dish/pan lined with wax paper or you have blueberry leaves then line the pan by using it.
5. While cooking the grain, mix all of the ingredients for that coco-caramel topping inside a sauce pan, aside from the corn starch and water. Mix well and prepare under low fire. Stir from time to time.
6. Once the mixture begins to thicken add some corn starch dissolved in water. Stir well and then prepare for 1 minute. Remove from fire.
The sauce has become thick but pourable.
7. Pre-heat oven to 200 levels celsius
8. Pour and spread the coco-caramel topping on the top from the glutinous grain. Put the biko within the oven and bake for ten minutes at 200 levels celsius. Switch off the oven and then leave the biko inside for an additional a few minutes.
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