Comments on: Biko

By: Marie

Marie — Thu, 01 Aug 2024 23:47:12 +0000

I just made this exact recipe here. No changes or substitutions. Should the biko be a little oily from the coconut milk? I’ve used tons of your recipes and they are excellent and never fail.

By: Isabella Marie

Isabella Marie — Tue, 04 Jul 2023 12:08:44 +0000

I just made this, and it’s amazing! Thank you po.

By: Josie Castillo

Josie Castillo — Mon, 03 Jul 2023 12:30:26 +0000

Love your recipe

By: Mercy

Mercy — Thu, 10 Nov 2022 17:36:04 +0000

Hello there.
Have you seen how bibingka is cooked? There is charcoal heat at the bottom and at the top. Bibingkang malagkit should be cooked the same way, charcoal heat at the bottom and at the top.
Biko is topped with latik (coconut milk curds), while bibingkang malagkit is topped with
thick coconut milk-brown sugar mix; so if there is charcoal heat at the top, medyo toasted ang dating.
If an oven is used, the broil function can be used.

By: Lalaine Manalo

Lalaine Manalo — Thu, 21 Apr 2022 18:39:08 +0000

In reply to Snowflakes. I think they're the same, just called differently depending on the region.

By: Fridae

Fridae — Sat, 01 Jan 2022 13:25:50 +0000

Perfect and exact Ingredients and descriptions. Thank you po Ms.Manalo

By: Marjo

Marjo — Fri, 02 Apr 2021 02:13:52 +0000

Hi, Thanks for this recipe! I suggest not using the term “finishing off” as it is now associated with something other than cooking, I recommend the term “simmering in coconut milk” or “completing the rice cooking process.” Wishing you a great week and thanks for updating this!

By: Frances

Frances — Sat, 09 Jan 2021 07:35:53 +0000

Hi Lalaine,
How are you? Happy New Year. Anyways I am a big fan of your recipes. The very first food that I’ve tried is the pancit canton. Re: biko: I am based abroad I’ve used the tin cans for coconut milk and cream. I am just wondering how to lessen the oil from the sticky rice once it’s done cooking and ready to serve? Thank you. Appreciate your reply.
More Power
Frances

By: Teresita

Teresita — Tue, 15 Dec 2020 02:55:17 +0000

That’s look yummy and I tried it while watching your video

By: Snowflakes

Snowflakes — Thu, 01 Oct 2020 09:34:47 +0000

Can i ask what is the difference of regular biko to sinukmani?

By: Fe Cayabyab

Fe Cayabyab — Tue, 18 Aug 2020 00:29:18 +0000

"If I am mistaken here, please feel free to chime in below in the comments, but from my understanding, bibingkang malagkit is another version of biko which is topped with a thickened coconut milk-brown sugar syrup instead of coconut curds as in this recipe." Biko which is topped with a thickened coconut milk-brown sugar syrup instead of coconut curds as in this recipe is actually the original version of biko. This is the first time I've seen a "pale" biko. And yes, there's a difference between a biko and a bibingka. Biko is made with glutinous rice while bibingka is made with rice flour. They're also cooked differently.

By: Teresita Vasquez

Teresita Vasquez — Tue, 21 Apr 2020 20:05:47 +0000

Thanks in advance for your recepies.!