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Biko, also spelled bico, is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared
Biko - Fudge like rice cake flavoured with caramel, ginger and coconut milk; Bilo-bilo; Binatog - A street food of boiled corn topped with grated coconut, sugar and butter; Biskotso - Twice-baked bread slices coated with butter, sugar and sometimes garlic. Brazo de Mercedes - a rolled meringue cake filled with a custard
Biko (food), a type of sweet rice cake from the Philippines; Biko (horse), a Thoroughbred; See also. Beko, a home appliances brand; Bico (disambiguation) All pages ...
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...
Pages in category "Rice cakes" The following 65 pages are in this category, out of 65 total. ... Biko (food) Binakle; Bolo de arroz; C. Chwee kueh; Ciba cake; E. Erkuai;
Bibingka (/ b ɪ ˈ b iː ŋ k ɑː /; bi-BEENG-kah) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season.
Bangladeshi style rice cake, originally known as Bhapa Pitha, eaten with molasses as a sweetener Tahchin or Persian baked Saffron rice cake. Decorated with Barberries, Almond and Pistachio slices. Chwee kueh, (lit. ' water rice cake ') is a type of steamed rice cake, a cuisine of Singapore and Johor. It is made by mixing rice flour and water to ...
Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can ...