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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). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
The Filipino dish dinuguan is traditionally served with puto A puto stall in San Juan, Metro Manila. Putong lalaki topped with egg from Bulacan Puto with cheese toppings from Mindanao The most common shape of the putuhán steamer used in making puto is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 and 5 ...
Another type of Bicol express variants is one of Bicol's other signature dishes, Pinangat (or Laing) which is exactly the same as the Bicol express's original recipe, except it does not contain onions. [28] [10] All the ingredients of the Pinangat dish is then wrapped with taro leaves and cooked under katang gata (coconut cream). [24] [8] [12 ...
Kinalas is a Bicol dish consisting of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig.
In the Philippines, puto bumbong is traditionally served in Christmas gatherings together with bibingka. The rice grains are covered completely in water (traditionally salted water) and allowed to soak overnight. This gives it a slightly acidic fermented aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed.
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. The dessert is recognizable for its layers, each colored separately. [2]
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.