Biko - like ko to!

CEBU, Philippines — As the Christmas season approaches, Pinoy merienda treats are sure to be filling up everybody’s mind. Sweet delicacies like the “biko,” cooked glutinous rice in sweet coconut curd, is one such treat that people, young and old, look forward to. “Biko” is a staple in most Filipino homes at Christmas, although it is also enjoyed anytime the year round.

“Biko” is one among many different Filipino delicacies that play around rice and coconut, which are both abundant in the country. The sweet dish is really big deal; in fact, family members who have since relocated to other countries would come home at Christmas or their hometown’s fiesta with the homemade “biko” foremost on their minds, among other things. The taste is just distinct – it exudes the familiar feeling of the Filipino home.

Some families have a “biko” recipe all their own. It is an heirloom passed from generation to generation, especially among the women. Some recipes would have certain minor ingredients added that others would opt to forgo with.

The Cebuano “biko” does not have toppings like the Tagalog version of the sweet dish. And yet, whichever version is served, it is generally the same “biko” whose taste everyone could identify. It is interesting to note that this cherished Filipino snack or dessert does not take any special cooking talent more than the perseverance to have all the ingredients ready. Still, not much perseverance is really required.

Cebuano Biko

Ingredients:

3 cups glutinous rice

3 cups coconut milk

3 cups brown sugar

1 cup margarine (optional, but adds creaminess)

2 tsp anise seeds

Procedure:

1. Cook the glutinous rice first using the usual ratio of rice and water. Set aside to cool a bit.

2. In a deep pan (enough to contain everything when cooked rice is added later), pour coconut milk, and then the brown sugar and margarine, and allow to boil over moderate flame, stirring constantly until the sugar is fully dissolved.

3. Continue to boil until the mixture is reduced to a very thick consistency.

4. Put in the cooked glutinous rice and anise seeds, and mix thoroughly. When the entire mix is already of a consistent dark chocolaty color, the “biko” is done.

5. Empty contents of the pan into a big bowl or similar dish line with banana leaves. The “biko” is ready to be enjoyed together among family members.

This recipe serves five to six persons. Leftover “biko” may be placed in the fridge; chilled “biko” tastes slightly different from the hot “biko” straight from the pan – but both are equally great-tasting! (FREEMAN)