Hi everyone!! Jing, your treasurer, here to talk about ~biko~ for this week’s Culture Corner.
Biko is a Philippine dessert made with glutinous rice, coconut milk, and brown sugar. It takes its name from the caramel-colored, sweet coconut curd that gives it its distinctive flavor. Biko is often made for parties and celebrations, and it was my favorite dessert growing up! I remember looking at the pan and trying to see which square had the most latik syrup (bc that’s obviously the best part).It’s a kind of kakanin, which is basically an umbrella term for sweets made of coconut milk and glutinous rice, which are two ingredients that are abundant in the Philippines and other tropical countries. “Kakanin” is derived from the words “kain” (to eat) and “kanin” (rice). There are two general branches under this term, one for snacks using rice flour (galapong) and one for snacks using ground or whole rice grains (malagkit). Biko falls under the malagkit branch and uses whole sticky rice grains. As I got older and had a deeper appreciation for Philippine cuisine, I learned to make biko and other desserts. Here’s my (very syrupy and very sweet) recipe:[insert biko recipe]It’s a pretty easy recipe so fs try it out and lmk how it goes! Thanks for reading this week’s Culture Corner!!Para sa kultura,
Jing
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