Since I was a child, as early as 4, if I remember correctly, my family never fails to have biko during the holy week. We are Catholics and practice abstinence and fasting. A child though, has to eat and be kept nourished, so aside from fish and vegetables, my lola prepares her specialty – homemade biko.
Here’s how to do it.
What you need:
- 1/2 cup sticky rice (malagkit)
- 2 cups water (for cooking the rice)
- 1 1/2 coconut milk
- 1/8 teaspoon calamansi rind
- For the latik ( the yummy semi-sweet brown toppings)
- 1/2 cup coconut milk
What to do:
- Cook the sticky rice with 2 cups of water.
- Make the latik: Simmer 1/2 cup coconut milk until brown and completely reduced. Drain the coconut oil.
- In another pan, combine the coconut milk, sugar and calamansi rind. Add the cooked sticky rice and mix until well-combined.
- Transfer onto a pan lined with banana leaves. Let cool.
- Cut into squares, top with the latik, and enjoy with family!
*Featured image from KawalingPinoy.com
Wayne B. | Pinoy Trends
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