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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 similarly, except the rice grains are not ground into a paste.
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo.
Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas .
Buko pie is also similar to the coconut cream pie of the Southern United States (sometimes known as "coconut custard pie") in terms of the main ingredients, but they are prepared differently. Buko pie also uses tender young coconut or macapuno and has a much higher ratio of coconut to custard, being more of a "coconut pie" rather than a ...
The people of the neighboring island of Leyte use ingredients such as landang [5] (palm flour jelly balls), jackfruit, [5] and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang , and sweetened by muscovado or brown sugar .
Sumang Inantala – The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves. Sumang Kamoteng Kahoy [ 4 ] – Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.
The rice is cooked in coconut milk, sometimes with added ingredients such as sesame seeds or cashew. Kiribath is commonly compressed and cut into diamond or square shaped blocks before serving. [6] Consumption. Kiribath is usually served with lunumiris, a relish made of red onions, mixed with chili flakes, Maldives fish, salt, and lime.
Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.