LUTONG PINOY RECIPE

BIKO INGREDIENTS:
Niyog (shredded or grated coconut)
Brown Sugar
Malagkit na Bigas (sticky or glutinous rice)
Water
BIKO PROCEDURES:
1. Extract coconut milk from the niyog. This can be done by soaking the niyog in some warm water then squeezing it to juice out the milk. Some people prefer simmering the grated coconut in water before straining and squeezing it through a katya (cheesecloth), but we prefer to just pour warm water over the niyog and juice it before straining the extracted coconut milk.

2. Then in a saucepan, pour the coconut milk and let it boil until oil and some solids form (the coconut residue that forms when boiling coconut milk is called latik). Set aside some of the oil and solids to make the latik balls.
3. Add brown sugar into the remaining boiled coconut milk before pouring the cooked glutinous rice in the saucepan.
4. Mix until ingredients are completely incorporated. Turn off the heat and let cool for a few minutes, then spread on to a bilao/container that has been lined with plastic wrap.
5. To make the latik balls: In a frying pan, heat the oil and solids obtained from the boiled coconut milk that was set aside earlier over low heat.
6. Once the latik browns, takes shape and forms into little balls, add some brown sugar and mix so the latik balls won’t stick together.
7. Scoop out and spread on top of the Biko.

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