I love kakanin (Filipino sweet delicacy), particularly this one. This is just like biko (sweet rice cake) with a yummy topping. I like it so much that I have to have a recipe and try it. I thought it would be easy cause I already know how to make biko, so the topping wouldn’t be that hard but it turns out a good recipe for topping is not that easy to find. I tried some recipes but the topping did not turn out as I expected, then I asked around and it turns out the recipe I used did not say that the topping ingredients should be cooked first.
I tried again, this time I cooked the topping first; it was yummy but there’s still something missing and then I remembered somebody told me the topping was just plain condensed milk, which I doubted coz I can definitely taste coconut in the topping. I decided to try both, I combined condensed and coconut cream, and well I’m happy to say that it turned out well, it’s what I’ve been looking for only it was thinner than what I had in mind but the taste was great. My family and I finished the whole tray in one day. Next time, I will double the topping recipe coz I can’t get enough of it…
The recipe below is my own version, feel free to use it; This is a lighter version; I just use one two (UPDATE: I always ask someone to buy grated coconut for me in the public market, but when I bought a coconut from the grocery, it was considerably less and certainly not enough to do this recipe; I found out she’s always buying me two coconuts everytime.. and here I was so happy thinking I’ m only using 1 coconut to make my favorite kakanin.. sorry for the mistake) coconut for the whole recipe including the topping. You may use canned coconut milk if fresh is not available in your area.
The usual bibingkang kanin uses white sugar but I used brown, I always do in making biko. There are only a few ingredients, the only fuss here is the extraction of coconut milk but if you buy from palengke (public market), you can ask the vendor to do it for you or just buy the canned coconut milk.
Again, excuse the quality of my photo.
For this recipe, you will need:
grated meat of 1 2 coconut; from this extract:
2 cups coconut cream (1st extraction)
2 cups thin coconut milk (2nd extraction)
or 2 – 3 cans coconut milk
1 1/2 cup malagkit (glutinous rice)
3/4 cup brown sugar
1 big can condensed milk
coconut oil for greasing the pan (optional) or use butter
wilted banana leaf (optional/use aluminum foil)
First off, ask your coconut vendor to squeeze 2 cups of kakang gata (coconut milk) and another 2 cups for the 2nd
extraction. If your vendor doesn’t do this, go find another one who does, seriously…nah I’m kidding; just do the extraction yourself, it’s quite easy really:
Extracting coconut milk: Combine 2 cups of lukewarm water and the grated coconut in a large bowl; with clean hands, mash the coconut with water until the water turns milky, strain using a very fine sieve, into a clean bowl and squeeze the excess milk out of the remaining pulp in the strainer, you now have a kakang gata (coconut cream) set this aside. Repeat this process for the 2nd extraction using the same amount of warm water, but strain the coconut milk into another bowl. You will notice that the milk this time is not as white, that’s okay.
Grease a glass baking dish (13×9″) or line baking pan (13×9″) with aluminun foil and grease with coconut oil or butter.
Make the biko: Put the malagkit (glutinous rice) in a heavy saucepan; wash and add the 2 cups of coconut milk (2nd extract) and 1 cup of water, if using canned coconut milk, dilute 1/2 -2 cups with enough water to make 3 cups. Cook in medium high heat till boiling, lower the heat to medium; halfway through cooking ( when 3/4 of the water is absorbed), add the brown sugar and mix thoroughly until combined, set the heat to low to prevent the bottom from crusting and let it cook until all the liquid is gone. Pour into the prepared pan.
For the topping: On a smaller heavy saucepan, preferably non-stick, combine 2 cups of the coconut cream ( the first extract) and 1 can (big) of condensed milk. slowly bring to a boil on low heat while stirring until very thick. Pour this over the biko, spreading evenly. Bake in the oven for 20-25 minutes or until the topping turns brown. Cool well before serving with your favorite cup of coffee or tea. Yumm!!
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