Biko
A rice cake that's worthy of a festival
Taking off from the previous post on rice, I am sharing today a recipe for sinukmani or more commonly known in suburban Manila as biko.
Sinukmani is sticky rice cake, topped with latik, or toasted coconut curds. If you don’t know what latik (or coconut curds) is, it is the solid residue that is left when you slowly simmer coconut cream till the oils separate. To make latik is a looong process and if you’re making it at home, you’ll realise and appreciate how precious these golden bits are. (Maybe a separate post on latik is in order).
Anyways, sinukmani/biko is my kryptonite. I shun from sugar at all cost, but when there is a craving for this dish, I will eat it with gusto!
Did you know there is a festival in the Philippines that celebrates this dish?!
Known as the “Rice Granary of Batangas”, the municipality of Rosario Batangas commemorates the founding of the town every 9th of June with a Sinukmani Festival. Participating barangays adorn the street with their creative takes of the sinukmani, from shapes to toppings to size and decorations. And in true Filipino tradition, dance competitions amongst the different schools also takes place where participants wear costumes associated with the sinukmani theme - made of rice sacks, bilao or banig materials.
In my province of Quezon, traditionally, the sinukmani/biko is cooked by many families leading up to undas or All-Saints/Souls Day long weekend. It is served to guests for merienda for visiting relatives who would come around to pay their respects visiting departed loved ones. The process of cooking this dish is laborious, usually cooked in massive portions in big pans 70-90 cm deep pans, make shift stove, the pan held upright with three big rocks underneath and fire wood, and the cooks alternating with the stirring, for hours!
But, guess what! This version is easy peasy. And I mean it! Because all you need is a rice cooker, and a little elbow grease.
Biko / Sinukmani
2 cups glutinous white rice
1 and 1/2 cup water
2 cans 400ml coconut milk
2 cups brown sugar
1/2 tsp salt
banana leaves (optional)
Wash the rice in a bowl to remove impurities and dirt, then drain the water. Pour the washed rice into the rice cooker and add the 1 - 1/2 cup water. Cook until done.
While rice is cooking, in a medium to large pot, bring the coconut milk to a boil, then add the sugar and salt. Stir over low heat until the sauce thickens.
Add the cooked rice and using a wooden spoon, continue stirring over low heat, until the liquid has been fully absorbed by the rice, approximately 30-45 minutes (with occasional stirring).
Prepare a square 20 cm tin and line with the washed banana leaves or baking paper.
Scoop the rice mixture into the pan and smooth the top with a spoon or spatula.
Place on a rack to cool.
Tips:
Using a conventional pot or sauce pan, you may cook the rice stove top using the absorption method over medium to low heat
You can also use glass pyrex dish or any deep enough tray
The biko can keep in the fridge for 2 weeks. Cut a slice and heat in the microwave for a 10-20 seconds for portions. You can also make this ahead for a party. Refrigerate after cooling, then bring out to thaw for half an hour before serving.
To make the latik, or coconut curds, you will need:
2 x 400 ml cans of coconut cream.
Place the coconut cream in a deep round pan, and bring to a boil.
Once boiling, turn down the heat to medium-low and let the coconut cream simmer for 45 minutes to 1 hour until the oils separate.
Once the oils separate, the curds will cook in the oils. Continue until the curds till golden brown.
Using a bowl and a strainer, separate the oil from the curds. Use the curds to top the biko/sinukmani.
Transfer the oils to a jar and let cool. This can be used for cooking or dressing your salads.
The coconut oil can also be used for the hair. Inay (my grandmother) used to make coconut oil all the time using this method, and she would use them on her long locks. I also use this at home and my girls love it in their hair, wrapped with a towel for an hour or two. Of course, shampoo and conditioner after your coconut oil hair treatment.
Hope you try and make this at home! It is vegan, it’s gluten free and its delicious! It might just be your kryptonite too!