Tuesday, November 20, 2012

Biko Langka




Biko Langka (Rice Cake w/ Jackfruit)



Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). My version added
pandan leaves in cooking the glutinous rice and strips of langka/jackfruit, topped with a generous amount of latik. :)

Quick Trivia: 
Langka is a good source of potassium - a heart-friendly mineral that will keep your heart in good condition. 


 Ingredients:


3 cups glutinous rice (aka sticky rice or malagkit)

1 cup rice



1 1/2 cups water


2 cups refined washed sugar

1 cup first extraction coconut milk (for latik)



4 cups coconut milk, second extraction


1/2 tsp salt

1 cup langka/ jackfruit strips

1 tbsp. vanilla

1 pandan leaf

wilted banana leaves (for wrapping)



Procedure:
 First, make a Latik (coconut toppings)

bring to a rolling boil, the first extraction of coconut milk once it boils lower the fire and constantly stir,until it turns golden brown.



Latik - cooked coconut milk residue, oftentimes used as toppings for filipino desserts that uses coconut milk. To keep it's crunchy texture, soak the cooked latik on it's own extracted oil. set aside and cool in a stainless bowl.

Combine the rice, sticky rice, water,pandan leaves and salt,in a rice cooker and cook until the rice is ready (i intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked.)




While the rice is cooking, combine the coconut milk (2nd extraction) with brown sugar and salt in a wide wok and cook in low heat until the texture becomes thick.Add langka strips and vanilla. Stir constantly.



Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Keep stirring until rice fully absorbs the coconut milk mixture.



 Continue cooking until all the liquid evaporates (but do not overcook).


 Scoop the cooked biko and place it in a serving plate or bilao covered in wilted banana leaves, then flatten the surface. top with latik.


Share and Enjoy!

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