Hingpit


Biko (sticky rice with sweet coconut sauce)
7 January 2010, 11:52 pm
Filed under: Family, Food, Sweets

My late father was a quiet man and only talked when spoken to.  On rare occasions he showed his sharp, amusing side which was often taken for rudeness by some who did not know him.  He was at ease on his own, seated in his favourite chair, and was contented monitoring the ins and outs of his household.  He amused himself by listening to CDs of Frank Sinatra, Handumanan 1 and 2 (A Piano Anthology of Immortal Cebuano Songs), Beethoven Piano concertos, or playing his favourite songs which includes Sentimental Over You, Stardust, Tenderly, Laura, It’s a Sin to Tell a Lie, The Nearness of You, Sunshine of Your Smile etc. on his piano or singing the same songs in his head and tapping his fingers to follow the beat.

I have neither seen him cook nor seen him spend even 30 minutes in the kitchen, except when he turned on the water kettle for his morning coffee.  Surprisingly, he often provided suggestions on proportions or techniques for some dishes.

When I started experimenting with biko, he directed that I should base it on 1:1 ratio.  After several trial-and-error attempts, I am sure that my late father‘s response if asked about my version of the biko would be ‘lami’ (tasty).

Ingredients:
1 ½ cup coconut milk (400 ml)
1 can coconut cream (270 ml)
1 ½  cups glutinous rice
1 ½  dark brown sugar
a pinch of salt

Procedure:
Cook glutinous rice like how rice is cooked (1:1 ratio).  Allow this to cool once cooked
Boil coconut milk, coconut cream, sugar and salt over a medium fire
Stir constantly until the mixture becomes sticky and thickened
Add the cooked sticky rice and mix thoroughly
Turn off the fire and let it stand for about 5 minutes

Note: The biko is watery at first but dries up when the finished product cools down.The custard topping recipe I found on the Internet did not work out well with my biko (second photo).

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