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#biko features delicious recipes, creative cooking, cultural pride, dessert inspiration, food trends, community engagement, visual storytelling, sweet indulgence, food challenges, unique flavors, culinary exploration, viral sensations, and mouthwatering presentations.
Sinukmani or Biko with latik Filipino traditions we did during New Year’s Eve: We had round fruits, we wore green or red outfit and I told my kids to jump so they will grow taller. I also made a sticky rice dessert to symbolized our family sticking together. Lastly, we had fireworks. Happy New Year everyone! 5 cups glutinous rice 5 1/2 cups water 2-3 pieces off pandan leaves 1 can coconut milk 1 can coconut cream 1 cup dark brown sugar 1 cup muscovado sugar 1 tsp salt Latik / Toasted coconut milk curds 1 can coconut cream Instructions: Wash and rinse glutinous rice 3-4 times. Cook the glutinous rice in the rice cooker using the white rice setting (5 cups rice, pandan leaves and 5 ½ cups water). While the rice is being cooked, in a large pot over medium heat, melt dark brown and muscovado sugar. If you don’t have muscovado sugar, use 2 cups of dark brown sugar. Once the sugar has melted, add coconut milk and coconut cream. Mix everything until sugar has completely dissolved. Let it simmer for 8-10 minutes. Add salt. Once the rice is cooked, transfer to the simmering sauce. Mix until sauce and rice are well incorporated. Continuously fold the glutinous rice under low medium heat for 35-40 minutes until you reach your desired elasticity/ chewiness. Garnish with toasted coconut milk curds. To make Latik/toasted coconut milk curd: Use one can of coconut cream. Start by boiling the coconut cream. Once boiling, lower heat to medium low. Scape the forming curds occasionally and let the liquid evaporate. Once the coconut cream has evaporated, you will have coconut oil and brown curds formed. Turn off heat and strain the curds using a strainer. #filipinofood #sinukmani #filipino #biko
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Sinukmani or Biko with latik Filipino traditions we did during New Year’s Eve: We had round fruits, we wore green or red outfit and I told my kids to jump so they will grow taller. I also made a sticky rice dessert to symbolized our family sticking together. Lastly, we had fireworks. Happy New Year everyone! 5 cups glutinous rice 5 1/2 cups water 2-3 pieces off pandan leaves 1 can coconut milk 1 can coconut cream 1 cup dark brown sugar 1 cup muscovado sugar 1 tsp salt Latik / Toasted coconut milk curds 1 can coconut cream Instructions: Wash and rinse glutinous rice 3-4 times. Cook the glutinous rice in the rice cooker using the white rice setting (5 cups rice, pandan leaves and 5 ½ cups water). While the rice is being cooked, in a large pot over medium heat, melt dark brown and muscovado sugar. If you don’t have muscovado sugar, use 2 cups of dark brown sugar. Once the sugar has melted, add coconut milk and coconut cream. Mix everything until sugar has completely dissolved. Let it simmer for 8-10 minutes. Add salt. Once the rice is cooked, transfer to the simmering sauce. Mix until sauce and rice are well incorporated. Continuously fold the glutinous rice under low medium heat for 35-40 minutes until you reach your desired elasticity/ chewiness. Garnish with toasted coconut milk curds. To make Latik/toasted coconut milk curd: Use one can of coconut cream. Start by boiling the coconut cream. Once boiling, lower heat to medium low. Scape the forming curds occasionally and let the liquid evaporate. Once the coconut cream has evaporated, you will have coconut oil and brown curds formed. Turn off heat and strain the curds using a strainer. #filipinofood #sinukmani #filipino #biko
#im🇵🇭trucker ##biko
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#im🇵🇭trucker ##biko
#biko #isangskitchen #isang1979
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#biko #isangskitchen #isang1979

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