Biko (Sweet Sticky Rice)

It's been a while since I joined the Kulinarya Cooking Club challenge.  My last was last October 2011 and how I miss the fun! February, as we all know, is a love month and the two hosts, Marni of Kensington Kitchen and Abigail of My NappyTales came up with a very interesting challenge - to create a dish that calls your first love to mind.  I can't really think of a dish that reminds me of my first love though I can recall the feeling of being in love for the first time.

 We were young.  We were naive and yes we thought it was forever.

He was a neighbor and a friend.  I was 12 and he was 13.  I started very young, huh? (don't tell my mom, she does not know, hihi). Since we are just a house away from each other and we grew up together, we don't need to sneak to meet up for our parents and the rest of our relatives know that we are just "playing" and having a good time.  That they know. 

It was a short lived "relationship" for he has to leave Manila and migrate to their hometown when their mom died.  I was devastated and felt I would die.  First love. First heartbreak.  We promised to communicate and continue whatever we have but unfortunately we did not.  There was no Internet at that time and long distance relationship is hard to maintain.  At a very young age, resources are limited.  To make the long story short, the relationship ended just like that.

Did I see him again after he left? Yes, I did.  After 7 years.  He visited our old house and we met, agreed to go to church the next day and talked about "us".  He wanted to continue what we have started but I said no for he has to leave again and there is no point to it.  I was 19 with a promising future and I don't want to sit and wait for him.  He left Manila and never saw him again.

Well, that's life.  Is he the one who got away? No.  I am grateful for him and what we had, it was good while it lasted.  Life goes on and so did we. *wink* If ever he come across this entry of mine, he will know that I was referring to him, ahahah!

Enough of my love story.  Let's get to the dish I am sharing for this month's challenge - BIKO or Sweet Sticky Rice.

Biko is a popular snack or merienda by the Filipinos.  It is described, as the English name suggests, sweet and sticky - just like when you are in love.  Sweet nothings and sweet gestures plus the fact that you want to be together and stick with one another as long as you possible, right?

There are several versions of this delicacy.  Every home and family has their own - some bake it, some prefer to have caramel toppings and some eat this with fresh coconut meat.  Me? I want it plain and simple, just like love, honest and true - no trimmings, no pretensions.

BIKO (Sweet Sticky Rice)
(Print this Recipe)

Ingredients
for the sticky rice cake
1/2 cups glutinous rice (some call it, sticky or sweet rice)
2 cups coconut milk

1- 200mL coconut cream
1/2 cup brown sugar (or 1/4 cup brown sugar and 1/4 cup muscovado)
2 pandan leaves (screw pine leaves)

for the latik or fried coconut milk solids (optional)
1 200mL coconut cream

Banana leaf enough to cover bottom of desired pan (optional)

Method
1.  Wash glutinous rice with plain water twice or thrice.
2.  In a thick bottom pan, simmer together 2 cups of coconut milk, 1-200mL coconut cream, brown sugar and pandan.  Simmer until sugar is completely dissolved.
3.  Add washed rice stirring constantly.  Cook this in low heat until rice resembles the consistency of a risotto, about 30 minutes.
3.  In a separate pan, simmer the remaining 200mL coconut cream in low heat.  Cream will solidify and coconut oil will be produced.  Keep on stirring until you create brown coconut solids.  Set aside including oil. Careful not to burn.

4.  Going back to the simmering sticky rice - After about 25 minutes or so, rice will become very sticky and is difficult to stir.  This is the indication that the dish is ready to be transferred to a pan. Turn of heat and set aside.
5.   Over gas flame, heat banana leaf just enough to soften it and release it's aroma.  Careful not to burn it.
6.  Line pan with the pre-heated banana leaf and transfer cooked sticky rice.  Flatten rice and top with latik (fried coconut milk solids)

7.  Cool and serve though some (like me) want ot warm.



*NOTE:
Using banana leaf is optional, though it gives a certain flavor of the dish distinct to a Filipino kakanin *wink*

Check out what the other KCC members made for this month and be inspired by the stories behind their food entries *wink*

Aprodite's Baked Oysters by Chef Day of Chef by Day

Shrimp and Tofu Lumpiang Sariwa  by Tina of Pinay in Texas

Arroz a la Cubana by Jun Belen of Jun Blog

Tiramisu Sandwich by Oggi of Oggi I Can Do that

Lechon Manok by Adora of Adora's Box

Avocado-Calamansi Sorbet by Pearl of My Sassy Chef

Fruit Compote a la Jacques Pepin by Malou of Skip to Malou

Chili Crab by Felix of Reel and Grill

Pork Menudo by She of Senorita Sisa

Lomi by Isabel of My Expat Mommy

Longganisa Pandesal Pizza by Fred of I Love Sisig
Pork Sisig by Peachy of  The Peach Kitchen
Cassava Cake with Custard Topping by Abigail of My NappyTales
Dark Chocolate Wrapped Pastillas de Leche by Joy of Gastronomy by Joy
Danggit, Chorizo and Papaya-Calamansi Smoothie by Marge of Pinoy Kitchenette

KULINARYA was started by a group of Filipino foodies living in Sydney, who are 

passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. 

By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, 

please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!