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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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Binignit


Binignit is a Visayan dessert soup that is usually made up of coconut milk, saba bananas, sweet potato and among other ingredients. It is a popular afternoon heavy snack that is best served when hot. Others serve it chilled or even frozen, eating it like an ice cream or Halo-halo.

It is usually served in School canteens not just because kids loves it but also it is healthy snack for them. Traditionally, it is also served during Holy Week, wherein Catholics are encouraged to fast and abstain from eating meat, merely because it has no meat yet makes your stomach full. 


Cooking binignit is quick and easy. Everything should be straightforward provided that all the ingredients are prepared beforehand because some of the ingredients like Sago (Filipino term for Tapioca Pearl) takes a bit of time to prepare. It has to be boiled for a few minutes and soaked in cold water. After that, you're ready.

 Serving size: Good for 5
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
2 medium sweet potato cubed
2 medium purple yam cubed
2 pieces saba banana cubed
1 cup Muscovado sugar
4 cups coconunut milk
1 ½ to 2 cups water
1 ½ cups sliced ripe jackfruit
2 medium gabi cubed
1 ¼ cup tapioca pearls
2 tablespoons glutinous rice flour

Instructions
  1. Combine coconut milk and water in a cooking pot. Let boil.
  2. Stir the mixture. Add sweet potato, purple yam, saba banana, ripe jackfruit, and eddo (gabi). Cover the pot. Continue to cook in medium heat for 8 to 10 minutes.
  3. Add Muscovado sugar and sago pearls. Stir. Cover and continue to cook for another 8 minutes.
  4. Combine glutinous rice flour (galapong) and 1/4 cup water. Stir until flour dilutes completely. Pour into the cooking pot. Stir. Continue to cook until all the sweet potato, yams, and gabi are soft. Note: you can add more water in the pot if you want your binignit to be soupy, add more sugar as needed.
  5. Transfer to a serving plate. Serve.

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