Christmas is a time when we get to hear some warm wishes from friends and relatives living in other countries and just before christmas, I got a call from a very special aunt living in one of the countries here in Europe and so we get to talk about bygone days spent with relatives at home and the different dishes being prepared during christmas and the new year and we started talking about BIKO. Biko is a very important sweet delicacy for most Filipinos. For me, it’s one of those dishes which reminds me of merry gatherings with friends and family. As far as I can remember, Biko was always prepared and offered to visitors or relatives during christmas, New year and All Saints day at home. I’ved always thought, ” no Biko, no party!”. For this christmas, my auntie Sonia shared to me her Biko recipe. Well, the only difference from my recipe is that she added dash of aniseed.
AUNTIE SONIA’S BIKO RECIPE
800 ML OF COCONUT MILK
750 GRAMS OF BROWN SUGAR(MASCOBADO)
1/2 TEASPOON ANISEED
1 KILO GLUTINOUS RICE
1LITER AND 800 ML OF WATER
COOK GLUTINOUS RICE + WATER. BE CAREFUL NOT TO BURN THE RICE(USUALLY YOU NEED 20 MINUTES TO COOK IT)
PREPARE THE COCONUT SAUCE:
POUR THE 2 CANS OF COCONUT MILK INTO A WOK OR A WIDE BRIMMED TEFLON PAN AND BRING THE MILK TO A BOIL
ADD THE BROWN SUGAR. CONTINUE STIRRING UNTIL SAUCE BECOMES A LITTLE BIT DENSE(MORE OR LESS 45 MINUTES)
REMOVE SAUCE FROM FIRE.
ADD THE RICE + ANISEED. MIX WELL.