Comments on: Biko a la Manang Lima

By: Chrispin

Chrispin — Thu, 03 Apr 2008 19:24:59 +0000

Maria Clara,

I planning to buy that wet grinder you mentioned at website address:
https://www.innoconcepts.com/grinders.htm

Were you able to send the sample of pirurutong to have it grinded by Andal? How did it come out?

I am also researching on how I can make Puto bumbong steamer with the use of what is available at Wal-Mart like the Tramontina 12-Qt. 18/10 TriPly-Clad Stainless Steel Stockpot – 80116/517, then punch 3 or 4 of 1/2″ diameter holes on top of the lid, then have a welder weld a piece of 1″ diameter X 2″ height Stainless Steel tube on each hole. Stainless steel tube is available from: http://www.mcmaster.com
I am buying freshly cut of 1″ to 1.25″ bamboo cane from: http://www.BeautifulBamboo.com

Chrispin

By: enna

enna — Thu, 06 Mar 2008 14:18:14 +0000

iluv to eat this with latik and un tlgang ngmamantika bcuz of the gata. Yummy!

By: food lover

food lover — Fri, 01 Feb 2008 01:08:13 +0000

masarap per walang ingredients paano namin malan kung walang ingredients haaaaaaaay!!!!!111

By: Marketman

Marketman — Sat, 26 Jan 2008 23:01:04 +0000

chris, sorry, I am not planning to make biko soon nor do I have the key ingredients in-house right now so it would be difficult for me to convert this. I always use a scale for recipes such as this…

By: chris

chris — Sat, 26 Jan 2008 18:35:22 +0000

could you please convert the above measurements to cups? i am not cooking a lot and i am not sure how many cups of rice and coconut cream i will need.

By: Marketman

Marketman — Fri, 04 Jan 2008 10:42:57 +0000

farrah, I have never cooked with splenda, so I couldn’t give you good advice. It’s always worth a try, I suppose, to see what it yields… you never know what you might create!

By: farrah

farrah — Fri, 04 Jan 2008 10:36:39 +0000

A kakanin lover myself, i went back to get manang lima’s recipe, hoping i could do it at home too and maybe impress my mom and mother-in-law, hehe, parang super easy kasi. btw, MM, have you tried using splenda or equal on kakanins? if so, how was it? i am thinking, just thinking of experimenting with those alternatives just like some commercial bakers do with cakes and donuts but am hesitant to do so. do you think it will make a not-so-nice effect, particularly on the taste factor?

By: 4btiddy

4btiddy — Sun, 30 Dec 2007 23:51:19 +0000

I don’t have fresh coconut available here so I will be using canned coconut milk. Just want to clarify: do I use coconut cream (like kakang gata) for the topping and plain coconut milk for the biko?

By: dhayL

dhayL — Sat, 22 Dec 2007 22:46:41 +0000

My father-in-law makes bico during family gatherings like birthdays and stuff, and i used to bug him for recipe and he always tells me that he doesn’t use recipe “tansyahan lang daw”, so just watch him coook! So thanks to “Manang Lima and to you MM for posting the recipe, I can now bravely try this at home, don’t worry there won’t be any competition between me and my in-law! ehehehe Thanks again!

By: michelle

michelle — Fri, 21 Dec 2007 15:10:38 +0000

Wow! Marketman it’s like you read minds. First emapanada. Now biko. Just spent the afternoon with my sister wondering if I should add biko to my dessert menu this Christmas eve. Kind of a throwback to childhood…Speaking of which, I’ve had a small bag of sticky rice in the pantry for the longest time. I have to admit,the prospect of making this was intimidating. Your recipe doesn’t seem too daunting though.