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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.
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.
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos.It is made from ground slightly-fermented soaked glutinous rice mixed with coconut milk, muscovado sugar, and young coconut (buko) strips.
Biko: Nationwide A sticky sweet delicacy made from glutinous rice, coconut milk, and brown sugar. It is similar to Kalamay, but uses whole grains. It is also known as Sinukmani or Sinukmaneng. Bukayo: Luzon A sweet popular with children, it is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing these with sugar.
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo.
Puto bumbong and bibingka, two dishes commonly eaten during the Christmas season in the Philippines Puto bumbong vendor packing rice into bamboo tubes for steaming. Puto bumbong is commonly served as a snack or breakfast during the Christmas season.
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 ...
[6] [1] A unique variant of the dish uses banana flowers (puso ng saging, lit. "banana heart") cooked in batter. [2] A similar dish is tortang dulong or maranay which is an omelette made from very small fish from the family Salangidae known as dulong in Tagalog and ipon, libgao, or maranay in Visayan. [13] [14] [15] [16]