SECOND QUARTER
BIKO
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit). Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda.
In our second quarter performance task, our group were asked to cook Biko. To address the traditional taste and look if Biko, we garnished it with coconut milk residue (famously known as Latik).
Ingredients:
•3 cups glutinous rice (malagkit)
•1 and 1/2 cups water
•1 cup brown sugar
•1/2 cup white sugar
•3 cups coconut milk (gata)
•3/4 teaspoon salt
Procedure:
•Combine the glutinous rice, water, brown sugar, white sugar, coconut milk and salt in a large non-stick pot.
•Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked.
•Transfer the rice mixture to a flat rectangular baking dish. Use a pancake turner or spoon to flatten and smooth the top.
•Let cool until the rice mixture firms up.
•Slice into serving pieces and serve topped with coconut flakes.
In our second quarter performance task, our group were asked to cook Biko. To address the traditional taste and look if Biko, we garnished it with coconut milk residue (famously known as Latik).
Ingredients:
•3 cups glutinous rice (malagkit)
•1 and 1/2 cups water
•1 cup brown sugar
•1/2 cup white sugar
•3 cups coconut milk (gata)
•3/4 teaspoon salt
Procedure:
•Combine the glutinous rice, water, brown sugar, white sugar, coconut milk and salt in a large non-stick pot.
•Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked.
•Transfer the rice mixture to a flat rectangular baking dish. Use a pancake turner or spoon to flatten and smooth the top.
•Let cool until the rice mixture firms up.
•Slice into serving pieces and serve topped with coconut flakes.
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