Selling native Filipino delicacies is one of the most explored and tried and tested opportunities for home-based food entrepreneurs. Also known as kakanin in Filipino, native delicacies are popular snack foods usually served during merienda or even in special occasions like fiesta, birthday, Christmas as well as family reunions. These native delicacies are so popular among Pinoys that some entrepreneurs have started commercializing their kakanin business.
One famous native delicacy is biko, a rice cake made from malagkit or sticky rice, coconut milk, and brown sugar. This traditional dessert is usually served on a round woven bamboo tray covered with banana leaves.
Making biko is very easy as its ingredients are readily available in the market. In addition, it would only take you an hour to prepare and cook it using a regular cooking pot or a rice cooker.
Here’s a simple recipe from Entrepreneur.
You will be needing the following ingredients:
- 4 cups of malagkit
- 3 cups of water
- 4 cups of brown sugar
- 8 cups of coconut milk
- 1 teaspoon of salt
- In a rice cooker or cooking pot, put sticky rice and water. Cook it with less water so as not to cook it completely.
- In a separate pot, put coconut milk, brown sugar and salt. Set it to low heat and stir the mixture continuously until it thickens.
- Carefully add the thick coconut milk and brown sugar mixture as soon as the sticky rice is cooked. Stir continuously over low to medium heat until the liquid evaporates. See to it that you will not overcook it in order to retain the ideal taste and mixture.
- Once the sticky rice turns brown and dry, it’s a sign that the cooking is completed.
- Serve biko on a plate or round woven bamboo tray covered with banana leaves.
- You may top it with latik (toasted grated coconut) or coat with caramel syrup.
Note: This recipe can make up to 16 servings.