Wednesday, February 1, 2012
WHAT? Did I just call it “Super Biko”?
A native kakanin (from the word kanin, which means rice) made with a few basic ingredients: malagkit or glutinous rice, water, coconut milk, sugar (can be white, brown but muscovado would even be better), and a little salt.
This particular delicacy has been with us for as long as I can remember, especially when I spend my vacations in the provinces, whether in Camiguin, Cagayan de Oro or neighboring provinces of Visayas and Mindanao. Eaten as a dessert or a merienda, it is a sweet treat to the max!
But what I can recall most is during Holy Week, when we would be making very thick and sticky biko on a Thursday (if my memory serves me right), and enjoy it for the next three to four days or until “supply” lasts! I know they always make or produce oil from the coconut and would keep them for medicinal purposes or to that effect also.
I think the fact that they make biko during this season is because we try to abstain from eating meat products and likewise, this delicacy lasts also even without refrigeration. We used to have only five to six hours of electricity before in the beautiful and paradise island of Camiguin during the 60’s until mid 70’s.
Biko comes in many shades of “brown”. It could even be almost white (using white sugar), to as dark as it could get when using muscovado sugar. But everyone seemed to like the brown sugar that is readily available in the market.
A sprinkling of “latik” (curdled coconut cream that is dark brown in color and really sweet) on top of the biko dresses the kakanin in a more delectable manner. Sometimes, a little calamansi rind or lemon rind is also added to the mixture for that special and unusual taste. Sometimes, in lieu of the latik, thickened condensed milk is poured on top of the biko for that extra sweetness and delightful flavor and tang.
At any rate, biko is not only popular during the Lenten season but correspondingly throughout all our special occasions like birthdays, fiestas, Christmas, New Year. Let’s just say, whenever there is a celebration, biko would always take center stage, too!
I have seen guests enjoying this particular kakanin over other desserts and would even take home a few slices for them to enjoy at a later time.
Since this kakanin is kind of gooey, I would suggest that we take it with a cup of anything that is hot or warm like coffee, cocoa drink, tea or even plain water. And for those with sensitive tummies, make sure to eat it after meal to prevent any discomfort.
Below is a simple recipe for the delightful and super biko anyone can try at home. Enjoy!
2 ½ cup malagkit rice
Enough water or diluted coconut milk to cook the rice
A pinch of salt
1-2 Tbsp butter
2 cups thick coconut milk
1 cup brown sugar
Enough water or diluted coconut milk to cook the rice
A pinch of salt
1-2 Tbsp butter
2 cups thick coconut milk
1 cup brown sugar
Cook rice with the salt and butter. Combine coconut milk and sugar and cook till thick. Mix coconut mixture to the rice till well blended, top with latik or condensed milk and bake for a few minutes or till bubbly.
(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on February 02, 2012.
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