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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.
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.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Puto maya – more accurately, a type of biko. It is made from glutinous rice (usually purple glutinous rice called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. [14]
Glutinous rice figures prominently in two main subtypes of kakanin: the puto (steamed rice cakes), and the bibingka (baked rice cakes). Both largely utilize glutinous rice galapong. A notable variant of puto is puto bumbong, which is made with pirurutong. Other kakanin that use glutinous rice include suman, biko, and sapin-sapin among others.
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.
Biko, also called sinukmani or wadjit, is a type of rice cake made from coconut milk, sugar, and whole glutinous rice grains; Espasol is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour
Bibingka (/ b ɪ ˈ b iː ŋ k ɑː /; bi-BEENG-kah) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season.