BIKO

BIKO - - also called sinukmani is a traditional Filipino snack food made from glutinous rice,coconut milk and brown sugar or panocha. I have very fond memories of my Lola Beatriz' sinukmani and bihongke (sotanghon soup), traditional food in our large family gathering during Undras (All Saints Day).

As far back as 4,000 years ago, the ancient Indonesian-Filipinos were already cooking this snack food with latik topping which they called 'wajik', from the Indonesian languange. The ancient Filipino meals at that time consisted of rice, fish, fruits, vegetables,bananas, yams, coconut and sugar cane.

Then the Indian influences reached our islands from the 10th thru the early 14th century. We were introduced to Sanskrit words, literature and culture. The word 'biko' was an ancient Sanskrit word that referred to an Indian sweetened steamed rice cooked in coconut milk and sugar cane. 

In fact, the recipe of wajik was inherited by the Indonesians from the Indians several milleniums back when they conquered the Indonesian archipelago. So the name 'biko' and the original recipe actually both came from India.

Here is my recipe of biko: 

Ingredients:

2 c malagkit (glutinous) rice

1 c very thick coconut milk

1 1/2 c brown sugar

1 c very thick coconut milk (for making latik)

banana leaves

Procedure:

1. Cook malagkit rice. Set aside

2. In a large pan, boil the thick coconut milk and sugar. Add the cooked rice little by little, while mixing well. Remove from heat.

3. Spread wilted banana leaves on a bilao or tray. Put rice mixture.Spread evenly. Serve with latik on top.

4. To make latik, boil thick coconut milk until oil separates and the cream turns into brown, fragrant and crispy latik.

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GINATAANG PAPAYA

GINATAANG PAPAYA (green papaya with coconut milk). Papaya, also known as kapaya, paw-paw or papaye is a native of Southern Mexico and neighboring Central America. The Spaniards brought the papaya to our islands, the Philippines in the 1560's where it rapidly propagated throughout the islands.

Because of our trade with ancient pre-Hispanic Malay-Indonesian kingdoms, we were influenced by cuisines from as far away as India and Arabia, namely the use of coconut milk in cooking vegetables (called ginataan). When papaya came, the early Filipinos naturally cooked the green fruit in coconut milk. The result was 'ginataang papaya' which was simply delicious. Today, this dish is very popular in Southern Luzon, Mindanao, Sulu, Palawan, Visayas and Bicol where the trade was the strongest.

Here is my recipe of ginataang papaya:

Ingredients:

1 small green papaya (sliced)

1 c thick coconut milk

1 c thin coconut milk

2 Tbsp leeks or spring onions

(use garlic/onion if preferred)

salt, seasoning, chilis

Procedure:
1. Saute leeks or spring onions in 2 Tbsp thick coconut milk. Add papaya, thin coconut milk, salt and seasoning. Cover and cook.
2. When papaya is tender, add thick coconut milk and chilis and cover. Remove from heat. Serve.

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