This my mom's recipe.
Ingredients.
*LATIK (Visayan) Ingredients:
1 can coconut milk
1/2 lb brown sugar
Mix in a pot and bring to a summer, stirring constantly until melted together and thickens.
*Latik- Filipino molasses/ sugar syrup
6 cups sweet rice (malagkit)
1 can coconut milk
4 cups brown sugar
1 teaspoon vanilla
1. Soak sweet rice with water for 15 minutes.
2. Discard water and then add 3 cups of water.
3. Boil on medium heat until cooked. Set aside.
4. Cook brown sugar with coconut milk and vanilla until sticky to make a molasses.
1 can coconut milk
4 cups brown sugar
1 teaspoon vanilla
1. Soak sweet rice with water for 15 minutes.
2. Discard water and then add 3 cups of water.
3. Boil on medium heat until cooked. Set aside.
4. Cook brown sugar with coconut milk and vanilla until sticky to make a molasses.
5. Mix cooked sweet rice with syrup. Stir until thoroughly mixed.
Serve hot or room temperature.
Serve hot or room temperature.
*LATIK (Visayan) Ingredients:
1 can coconut milk
1/2 lb brown sugar
Mix in a pot and bring to a summer, stirring constantly until melted together and thickens.
*Latik- Filipino molasses/ sugar syrup
I love to scrape those rice crust at the bottom (dukot') of the pot and garnish it.
TAMI-IS : MEANS SWEET IN CEBUANO
The best!! You have to hold me to it so I actually cook it and not be scared to burn it! I miss grandma :( but having her recipes are comforting.
ReplyDeletethis is my most favorite "kakanin" of all! Im definitely gonna try and make one! Do you have a recipe for nulupak too? tnx!
ReplyDeletenangita jud ko ani nga recipe sa biko, bisaya style. dugay na ko wa kakaon ani oy. problema kay mangita pa ko unsaon pagkagud sa lubi kay i dont like the coconut milk in can. lahi ra jud ang fresh.
ReplyDeleteI am so glad I found your blog. It has been such a long time since I had Biko. And since the passing away of my parents, no one else in our family knew how to make it. I can't wait to try out your recipe.
ReplyDelete~salamat
I have never heard of "sweet rice." Is it actually sweet by itself or is it called that b/c it's mostly used in sweet dishes? This is a neat recipe!
ReplyDeletehi, V. You can buy sweet sticky rice in any Asian stores. Every Asian country have their own brands. I usually buy the Thailand one. Sweet rice is sticky and has a sweet undertone but can definetely be used in savory dishes just like the black rice. That's why i suggested you try this w/ your black rice coz we interchange or sometimes mix black rice w/ the sweet sticky rice to make this.
ReplyDeletedi ba may lain klase sa biko..malagkit rice white and violet..wash the white malagkit first pagkahuman isagol ang violet malagkit butangan ug tubig para sabaw.cook it just like cooking the ordinary rice..when cooked set it aside..next ang tuno or thick coconut milk e-mix ang 1 kilo brown sugar or depends kung ilan kilo ang nilutong malagkit..bring it to boil stirring contineuosly until sticky or latik..kung lapot na ang latik ibutang na dayon ang nilung ag nga pilit or malagkit rice lower the heat..mix it well..ukayon pag ayo aron masagol pag ayo ang latik sa cooked malagkit..when done haunon na then pwedi na kaunon..simple di ba?..from myra of maasin leyte.
ReplyDeleteWell what do you know. Just browsing the net for biko and yours popped up. I have mama's recipe but trying to see if there are others out there similar to mama's.
ReplyDeleteNang Babie
gimingaw na jud ko aning biko nga maasin/burgos style jud. Thank you ani nga blog. Problema lang nako ani ron kay wala koy bulo ug kudkuran diri para lami jud ang templa sa latik kay lahi ra ang can or powder - fresh jud ang maajo.... from tess sa nottingham
ReplyDeleteHi, Tess! I know what you mean. Mas lami' jud ang fresh coconut milk. I finally got a present from my Mom, gikan pa jud sa Cebu, "kudkuran". I was using it when it was new but i eventually got tired of doing it manually so i succumbed and went back to using the canned milk. Thanks for visiting my blog!
ReplyDeleteSo, Nang Babie...you found another recipe?=;)
ReplyDeletesalamat sa recipe..... luto nako ron,,,, hehehehe
ReplyDeleteHi, you're welcome. I hope malami-an jud mo! It's been a while since i last made this...time to make one. ;)
ReplyDeleteHay makaluto na jud ko ug biko.mingaw nku I used to cook this sa school but I forgot na.so ngita ko net now mao ni ky. I like cebu style sa biko.tnx for posting...
ReplyDeleteHi, you're welcome ;) I'm glad you'd be able to make them again.
Deleteang biko recipe po ba sa cebu tlga galing ?
ReplyDeleteHi, i'm really not sure if it originated in Cebu. Ang alam ko bawat region/province may sariling version and they call them differently. Say for example Laguna province they call this sinukmani. Thanks for visiting;)
DeleteThis comment has been removed by the author.
ReplyDeleteHi! Thanks for your blog kay somehow na.remember nako ang biko sa ako mama. Dili man gud ko sigurado if ang usa ka can sa coconut paigo na and since nabasa nako karon, magluto nako.
ReplyDeleteDaghang salamat.
Greetings gikan sa Slovakia. :)
Hi, thank you kaayo for your comment. I'm glad you'd be able to make this and remember your mom.
DeleteI have something to share... i actually make extra latik (coconut jam)every time i make this and save some for bread and boiled cassava.
Salamat ;)
Hi! My mom used to add a small slice of ginger to get that aroma. And fun part is the "dokot" crust dipped to thick "latik" is perfect.
ReplyDeleteMurag lami ni imoha recipe Ga ay..di ba kaau tam.is siya?gusto ko magtry.
ReplyDeleteThank you for your recipe. The first time I made it, the taste reminded me of my late mother who was also Cebuano. This will be my go to recipe for special occasions.
ReplyDelete