Comments on: Biko a la Manang Lima, revisited…

By: Angel

Angel — Sun, 19 Dec 2010 07:26:34 +0000

yum-o!

By: Mimi

Mimi — Sat, 18 Dec 2010 13:45:35 +0000

In my web searches for today’s Jessica Soho gingerbread episode, I found the latik topping I was looking for under Jessica’s feature on Kakanin. Aling Kika’s of Cainta’s biko looks like the one! I’ll have to ask my sister to buy some as pasalubong.

By: meekerz

meekerz — Thu, 16 Dec 2010 07:05:49 +0000

I made Manang Lima’s biko too last night for our office merienda party today. I wouldn’t outright call it a success, but it wasn’t bad for a first attempt at kakanin.

I was panicking while making the biko. It had a lugaw consistency and I was worried I’d end up with biko ala lugaw. After a LONG while stirring, I finally got it right. My topping turned out very malabnaw, even after a really looong simmer trying to get it to thicken. Perhaps both problems can be attributed to too much water in my coconut/ coconut cream.

Results is a gooey but yummy biko ala Manang Lima :)

By: Mimi

Mimi — Tue, 14 Dec 2010 12:48:33 +0000

Made Manang Lima’s 1/2 recipe and only used 500 grams of raw brown sugar. I started soaking the 1 kilo malagkit yesterday. Today I steamed the rice in a cheesecloth in my bamboo steamer, the rice grains would fall through the slats, so I wrapped them in a wet cheesecloth first. After 30 minutes of super high steaming, I dumped the rice in my bubbling gata mixture, with 4 torn pandan leaves for better aroma. When the rice absorbed all the gata, I removed the pandan. Then transferred to a banana leaf-lined tray. Made the latik afterwards. I was happy with the result as it was ‘makunat’ but perfectly cooked, although I was searching for a ‘blacker’ topping like old Aling Nora would peddle on our street…the topping was very, very dark and glossy and would crack, I am thinking now that it was pure Muscovado or panocha without gata. My husband loves it though. I am now wondering how to keep it until tomorrow without refrigeration because my amigas won’t be here until noon. Takot ako titigas ang biko sa fridge.

By: Joy

Joy — Tue, 14 Dec 2010 03:12:59 +0000

ohh that looks so good. I have been craving sticky rice.

By: Joy

Joy — Tue, 14 Dec 2010 03:12:58 +0000

ohh that looks so good. I have been craving sticky rice.

By: netoy

netoy — Mon, 13 Dec 2010 21:14:02 +0000

Hi MM – how many cups would a 2-kilo of glutinous rice be? that would be 4.4 lbs, but i still am not able to translate that into cups. this question also pertains to how much cup of brown sugar is 1/2 kilo? if i use the canned coconut milk (as we don’t have the grated coconut here), will the proportion be still the same, i.e., 6 cups? thanks so much for this recipe. at least we will be able to prepare something close to what we have when we were young and in our native land.. merry Christmas to you and yours!!!

By: Ryan

Ryan — Mon, 13 Dec 2010 19:57:56 +0000

can you use cheesecloth while steaming?

By: Marketman

Marketman — Mon, 13 Dec 2010 13:44:48 +0000

We use a steamer on the stovetop. Put soaked rice in the steamer (a few grains may fall through the holes) and let it steam until cooked, you may need to stir them a bit carefully to cook evenly…

By: chinky

chinky — Mon, 13 Dec 2010 12:23:58 +0000

MM, when you steam, do you use an electric steamer or do you use a bamboo steamer on the stovetop? When steaming, do you place the malagkit on banana leaves or on a plate?