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Biko, also spelled bico, is a sweet rice cake from the Philippines. It is made of coconut milk , brown sugar , and sticky rice . It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).
There are many variations and types of kalamay. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes (higher latik ratio), and the gummy, chewy kind which is more expensive and usually eaten on its own. [1] Antipolo kalamay (also called kalamay perya) – the Tagalog version of kalamay.
It commonly also includes slices of ripe jackfruit (langka) and topped with latik (coconut caramel) and grated coconut. It is very similar to biko, except that it is baked and uses galapong instead of whole grain. [13] Bibingkang Mandaue (Mandaue-style Bibingka) are bibingka from Mandaue, Cebu.
Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe. [4] Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil, and allowed to cool. Once firm, latik (browned coconut cream curds) are then sprinkled as toppings. [3]
Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. [2] [3] Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter.
Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine.It is made from rice flour, coconut milk, sugar, water, flavoring and coloring.It is usually sprinkled with latik or grated coconut, among other toppings.
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It has a soft jelly-like texture and is topped with latik (coconut curds) before serving. It is characteristically creamy white in color and has a delicate, sweet and slightly salty flavor. It is very similar to the more common maja blanca, albeit the latter is made with coconut milk and cornstarch. [1] [2]