Biko ala ems

I still remember when i used to watch my father cook this native dessert. He came from a southern province of the Philippines where almost all their dishes includes coconut milk and would always be spicy. As much as I can, I stayed away from the spicy element but I absolutely adored the coconut milk. I would usually sit by or help him out whenever he decides to cook his favorite spicy coconut dishes. One I dearly miss is the "ginataang malunggay and sitaw" . It is a spicy dish consisting of Maluggay leaves, string beans, smoked fish and coconut milk. Malunggay leaves is not an easy find here. When i do find it...it would cost so much. But it is not so bad because i can very much cook the dessert my dad would cook during special ocations. The "Biko" made of sticky rice, coconut milk and brown sugar.

The sticky rice is cooked first like an ordinary rice but water is reduced a bit.

Then the coconut milk and brown sugar are combined in a wok. Simmered until it is reduced to a thicker sauce. It's like when the coconut will soon start letting oil. Anis seed is added during this time. The combination of the aroma of the anise and the coconut is so good. I usually set aside a portion of this sauce for topping later on. By this time, the cooked sticky rice is mixed in. It needs to be mixed throroughly until every garin is coated with the sauce. The half cooked rice will further absorb the sauce and be fully cooked.

This is the finished product! Home made Biko. Simple but satisfying. I brought a tray at work and it was gone before I had my back turned.