The Bicolano Kakanin

The Bicolano Kakanin

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).

Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

http://panlasangpinoy.com/2009/10/31/filipino-asian-food-dessert-rice-cake-biko-recipe/u

Binutong: Polangui's Native Kakanin

Wanna try something chewy and tasty? If you are craving for glutinous rice, then Polangui has the best glutinous rice here in Bicol. Their specialty is the binutong. Binutong is made up of glutinous rice with coconut cream that is wrapped in banana leaves. This is often served during breakfast or merienda, and is best paired with hot chocolate or coffee.

The term itself came from the root word, "butok" which means to "tie the knot" and that is why the banana leaves were wrapped and tied it for the flavor of the binutong to give off a savory and wonderful flavor so that when it was eaten, you can feel the binutong melts in your mouth and at the same time, the chewy goodness of it is also there. 

 Eating a binutong fresh and hot from the pan
is enjoyable because the flavors are savory if you tasted it. Polangui serves the best binutong because the locals enjoyed it so much and that is why there are so many stores that served this tasty and chewy dish.

(Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNuVJSMJnIGYpyqQmrv_ccjWszwpQZa6_wxu58YJuxXNFq3PVLPGPIo8O38hWSM90NJuRTOUga10O8ghtGozHxGUKTM3w72s_Fq8oJd2LTrFHPZHQXH4E0PAtXXcMlJcSkzoZO24_nGs/s1600/336633_259535430746430_259516767414963_876833_475593256_o.jpg)

Binutong Recipe

Maliputok and masiramon

Binutong Is a dish made with glutinous rice, coconut cream, anise flavoring, and salt. The making of this kakanin is described as the dish being, wrapped in several layers of young banana leaves, gathered like a pouch, and then cooked in coconut water or plain water.

Ingredients:

• 1/2 kilo glutinous rice
• 2 1/2 cups coconut cream
• 1/8 tsp salt
• 10-12 pcs young banana leaves ( cut into 10×10 inches each)
• water

Procedure:

1. Wash glutinous rice, then soak in water for about 30 minutes.
2. Remove water, then add the coconut cream and dash of salt.
3. Soften banana leaves over heat so it wouldn’t be stiff and wont tear up easily when we use it for wrapping.
4. Place banana leaf in a bowl, push the center part to make a basin-like mold , then scoop about half cup of rice mixture, secure the edges to make a pouch, then tie tightly.
5. Place the pouches in a pot with water. Water level should be about halfway to the sides of pouches.
6. Cover and cook for about an hour over medium low heat.
7. Then remove from the pot. Serve warm.
8. This is how it looks like when it’s cooked.
9. Sprinkle with some sugar.

https://www.google.com.ph/amp/s/gutomna.com/binutong-na-maliputok-masiramon-recipe/amp/

Suman or Ibos Recipe

Posted on Sunday, April 20th, 2014 at 10:19 pm.

Suman or Ibos

Preparation time: 30 minutes
Cooking time: 120 minutes
 
Ingredients:

• 4 cups malagkit rice (glutinous rice)
• 1 & 1/2 tbsp salt
• 3 cups thick coconut milk
• Buli leaves (for wrapping the suman)

Procedure:

1. Wash rice and soak with water until it swells. Mix with 2 cups coconut milk and salt.
2. Wrap mixture in prepared buli leaves (do not fill them up completely).
3. Place suman in large container.
4. Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
5. Let boil until suman is cooked, normally a couple of hours.
6. Usually served with caramelized sugar and ripe mangoes

https://gutomna.com/suman-ibos-recipe/