Biko or inkiwar is a native Filipino dessert or “meryenda” which is made of sweet or glutinous rice with rich amount of coconut milk.

Biko is a hit during occasions like fiesta, All Saint’s Day, holy week, birthday lunch or dinner party and the like. I usually put latik as toppings and sometimes, I also put “bukayo” (scraped young coconut, caramelized in brown sugar or “tagapulot”). Here’s my recipe, hope you’ll like it… 🙂

Ingredients:
2 kgs. kaning malagkit
1/2 kg. brown sugar o 1 pares ng tagapulot (sinam-it)
1 tsp. asin
3 tasang gata ng niyog (coconut milk)

Procedure:
1) Iluto ang kaning malagkit gaya ng pagluluto ng pangkaraniwang kanin. Hanguin ito mula sa lutuan at itabi.
2) Ilagay ang gata ng niyog sa malaking kawali. Pakuluan hanggang lumabas ang mantika nito at may mabuong latik ng niyog (precipitate forms into a dark brown color)

3) Ihalo ang asukal at asin. Isunod ang kaning malagkit. Haluin ng mabuti hanggang sa lumagkit.

4) Hanguin ito at ilagay sa tray na may dahon ng saging. Ayusin ito ilagay ang toppings na latik ng niyog.