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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.
Route map of Bicol Express The Bicol express dish had been formally termed by Laguna native, Cely Kalaw, as a result of her cooking competition experience in the 1970s at Malate, Manila . [ 2 ] [ 3 ] She created this new dish derived from rendang that existed in the Philippines since the Sulu Sultanate era in response to her customers' high ...
The Bicolano people (Bikol: Mga Bikolnon) are the fourth-largest Filipino ethnolinguistic group. [2] Their native region is commonly referred to as Bicol, which comprises the entirety of the Bicol Peninsula and neighboring minor islands, all in the southeast portion of Luzon.
Biscocho, also spelled biskotso (from Spanish: bizcocho), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo , although it actually exists nationwide in various forms. [ 1 ]
Philippine Spanish (Spanish: Español Filipino, Castellano Filipino) is a variant of standard Spanish spoken in the Philippines. It is a Spanish dialect of the Spanish language. Chavacano, a Spanish-based creole, is spoken in the Zamboanga Peninsula (where it is an official language), Davao, and Cotabato in Mindanao, and Cavite in Luzon.
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 history of the Philippines from 1565 to 1898 is known as the Spanish colonial period, during which the Philippine Islands were ruled as the Captaincy General of the Philippines within the Spanish East Indies, initially under the Viceroyalty of New Spain, based in Mexico City, until the independence of the Mexican Empire from Spain in 1821.
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.