Biko (food)

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This article is about the Philippine food. For the Mexican Basque restaurant, see Biko (restaurant).
Biko
Sinukmani.JPG
Kalamay.jpg
Puto maya (Mindanao, Philippines) 01.jpg
Top: Sinukmani from the Bicol Region topped with coconut curds; Middle: Cubed biko topped with a layer of creamy latik; Bottom: Puto maya from Mindanao shaped into small patties
Alternative names"Inkiwar" Sinukmani, Sinukmaneng, Sumang Inilonggo, Wadjit, Wadit, Wagit
Coursemerienda, Snack
Place of originPhilippines
Serving temperatureWarm, room temperature
Main ingredientsGlutinous rice, brown sugar, coconut milk
VariationsSee Kalamay

Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, ginger, and glutinous 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. They are also sometimes packaged and sold as suman.[1][2]

It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao.[3][4]

A notable variant is puto maya in Cebuano-speaking regions of the Philippines. It is usually made from 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.[5] It is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate).[6][7][8] It is also commonly paired with ripe mangoes.[9] Puto maya is characteristically al dente, compared to the mushier texture of biko.[10]

Biko can also be prepared with other common Filipino ingredients. Examples include ube-biko which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively.[11][12]

See also[]

References[]

  1. ^ "Sinukmani". Famous Delicacies in Santa Rosa, Laguna. Retrieved 30 January 2017.
  2. ^ Ed Romero, Dan Gonzales, Max Millard, & Salve Millard (2012). "Filipino Food". In George J. Leonard (ed.). The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. p. 356. ISBN 9781135580179.CS1 maint: multiple names: authors list (link)
  3. ^ Estremera, Stella A. (22 February 2015). "Tausug food". Sun.Star Davao. XX (164): B2, B3. Retrieved 23 June 2017.
  4. ^ "Filipino ricecakes, sweets, and other snacks - W". Glossary of Filipino Food.
  5. ^ "Dreaming of Rice Cakes". Archived from the original on 2015-09-02. Retrieved 2009-03-21.
  6. ^ "Puto Maya and Sikwate". Russian Filipino Kitchen. Retrieved 22 December 2016.
  7. ^ Fenix, Micky. "'Puto maya,' 'sikwate,' 'bahal,' 'guinamos'–indigenous finds in a Cagayan de Oro market". Inquirer. Retrieved 22 December 2016.
  8. ^ Delos Reyes, Ramil. "Davao City: Puto Maya & Sikwate for Breakfast". Pinas Muna. Retrieved 22 December 2016.
  9. ^ Damo, Ida. "Why Davao City's Puto Maya & Hot Tsokolate is a Perfect Combo". ChoosePhilippines. Retrieved 22 March 2018.
  10. ^ "Gaya-gaya Puto Maya!". Foodipino. Retrieved 22 March 2018.
  11. ^ Joven, Eduardo. "A Delectable & Aromatic Kakanin That Can Help Relieve Rheumatism?". ChoosePhilippines. Archived from the original on 14 May 2019. Retrieved 14 May 2019.
  12. ^ "Ube Biko". Bite Sized. Retrieved 14 May 2019.

External links[]

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