Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Biko
Sticky rice cooked, then folded into coconut milk and brown sugar until it turns glossy and heavy, pressed into a tray and topped with latik — the toasted curds left when coconut cream is cooked down to oil. The rice cake that appears at every fiesta and every wake.
Pinagmulan
Recipe ni Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · the fiesta rice cake — An ownerless traditional sweet, so no cook is credited. The cited article confirms biko as a Filipino sweet rice cake of coconut milk, brown sugar and sticky rice, usually topped with latik in either its curd or caramel form, and a type of kalamay in which the grains are left whole. The two-stage cooking, the latik timing cue, the banana-leaf lining and quantities are this book's own.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 80 min🍽 10 na serving🔥 340 kcal🇵🇭 Philippines
HalalVeganVegetarianWalang gatasWalang gluten
Mga hakbang
Make the latik first: boil the coconut cream in a pan, then keep it at a steady simmer, stirring more and more often, for 20–25 minutes. It will thicken, then split into clear oil and golden curds. Cook the curds in the oil until deep brown, lift them out onto paper, and keep the oil.
💡 The last five minutes go from golden to burnt in a blink. Stay at the pan and stir constantly once the oil appears.
Drain the rice and cook it in the water, covered, on low heat 15 minutes until the water is absorbed but the grains are still firm.
In a wide pan bring the coconut milk, brown sugar and salt to a boil and simmer 10 minutes until slightly syrupy.
Add the rice and cook over medium-low heat, folding and turning with a wooden spoon, 20–25 minutes, until the syrup has been absorbed and the mass is glossy, thick and pulls away from the pan.
Line a tray with banana leaf brushed with the latik oil. Press the rice in evenly, about 3 cm deep, and smooth the top with the back of an oiled spoon.
Scatter the latik curds over the top, press lightly, and cool completely before cutting into squares.
💡 Mga tip
- Some regions skip the curds and pour a thick brown-sugar-and-coconut caramel over the top instead — also called latik, confusingly. Both are correct.
- It keeps two days at room temperature under a cloth — never in the fridge, which turns the rice hard.
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