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Biko

  Biko is a famous Filipino sweet and sticky rice dessert usually served on every Filipino special occasions. It’s also an authentic Filipino delicacy that is loved by Filipinos that is also served during merienda or snacks-time. This delicacy can be served in a "Suman" form or wrapped in a banana leaves for individual servings. It is also been said that when you serve this rice, coconut milk and sugar made delicacy on New Year's Eve, the family, despite the challenges, will stick together, as sticky as the Biko, all throughout the next year. And since a New Year is coming, it's just the right time to learn and cook this mouth-savoring delicacy. Here it is: Serving size: Good for 12 to 14 Preparation time : 20 minutes Cooking time: 40 minutes Ingredients 2 cups glutinous rice (malagkit), washed and drained 2 cups coconut milk 1 1/2 cups water 1 cup sugar 1 cup fresh coconut cream (kakang gata) 1/2 cup packed brown sugar Instructions Line a 9-inch square pan with ban
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Calamay



Calamay, literally means “sugar” in Hiligaynon, is a sticky-sweet delicacy, mostly popular from Jagna, Bohol. It is usually sold at Php 100.00 for 3 pieces. It is made of coconut milk, brown sugar, and ground glutinous rice. It is also one of the most popular pasalubong (the Filipino tradition of a homecoming gift) from Bohol. They have often eaten alone, directly from the packaging but is usually used as a filling for bread with matching coffee, milk, or hot chocolate.

Calamay is traditionally packed in a dried coconut shell to retain its creamy sweet taste. Usually, it is cooked in a large cooking pan wherein it takes a lot of effort to prepare especially in stirring the mixture while cooking until it becomes sticky. Jagna is so popular of this that they even had a grandiose festival named after it, Jagna Calamay Festival, held every April 27-30.

So, wanna know how to do this very sweet and very sticky Calamay? Here it is:

Serving size: 1 coconut shelled Calamay (Good for 4)
Preparation time: 15 minutes
Cooking time: 40-50 minutes

Ingredients:
2 1/4 cups glutinous rice flour
2 1/4 cups muscovado or brown sugar
4 cups of coconut milk extract
1/2 cup water

Instructions:
  1. Soak the glutinous rice flour overnight.
  2. Pour the glutinous rice flour into the first 2 cups coconut milk extract, and grind the mixture. Transfer the first mixture into a bowl.
  3. Mix the sugar with the remaining 2 cups coconut milk extract, with ½ cup water, and boil to make latik (syrupy caramelized coconut cream).
  4. Pour the first mixture into the boiling latik, and stir for an hour or until the mixture becomes very sticky.
  5. Put the mixture into half of a clean and dry coconut shell. Cool for hours. Then cover with the other half of the shell.
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