Biko na Pirurutong Recipe

November 6, 2013 by pingskie 2 Comments

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How to make Biko na Pirurutong Recipe.

Biko na Pirurutong Recipe. Biko na Pirurutong is another variation of a traditional Filipino Suman. This biko na pirurutong is a combination of white and violet sweet sticky rice, steamed with grated fresh ginger and salt, then simmered in homemade coconut caramel syrup and top with chewy fried coconut bits called “Latik”. This biko is perfect, the combination of creamy coconut, sweet dark brown sugar, spicy ginger, salt and zesty calamansi is superb.

Biko na Pirurutong Ingredients:

1 cup violet glutinous rice, soaked overnight
2 cups white glutinous rice
3 cups water
1½ tsp. iodized salt
1½ tsp. fresh ginger, finely chopped
2 cups coconut milk
2 cups brown or muscovado sugar
1 tsp. calamansi zest, finely chopped
Banana leaves, optional
Oil for brushing the leaves

For Latik: (follow this procedure)

2 cups coconut milk or 1 can coconut milk, for toppings

Cooking Procedure:

In advance soak violet glutinous rice for about 8 hours or overnight. In a large pot combine soaked violet rice and regular white glutinous rice, wash and rinse the rice. Cook the rice in 3 cups of water, salt and grated ginger and mix well to combine and dissolved the salt. Cook the rice in a medium heat until almost done, do not over cooked. When it’s done, fire off and open the lid to cool down the rice a little bit.

Meanwhile, In a large deep pan heat 2 cups of coconut milk, brown or muscovado sugar and calamansi zest. Stir until the sugar dissolves and bring to simmer over a low heat until the coconut caramel becomes thick. Add in the cooked sticky rice over the coconut caramel syrup. Mix and blend well with a wooden spoon until the rice has cooked thoroughly and the syrup has been absorbed. You know it’s done when you stir the rice and you can see the bottom of the pan. It should be slightly moist, turn off the heat and transfer in a prepared greased banana leaf.

See Also: Buchi Ube Recipe

Lastly, prepare your Latik toppings by simply simmer the remaining coconut milk in a saucepan over medium heat. When the coconut milk starts to separate from the coconut oil turn the heat to low and let it simmer and stir lightly until coconut curd forms. Cook until the coconut curd turns into golden brown. Drain on paper towel and sprinkle the latik on top of your biko na pirurutong and serve.

Soaked Violet Glutinous Rice, White Glutinous Rice, freshly squeezed Coconut Milk and Brown Sugar

Fresh grated ginger, iodized salt and calamansi zest are the secret ingredients to make a perfect Biko.

Biko and other kakanin can be eaten and serve anytime of a day. Very simple, the ingredients are so affordable and easy to prepare a great kakanin to serve at fiesta’s and other occasions.

Actually this popular Biko recipe is often prepared and enjoyed during all saints and all souls day.

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

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Comments

Monica

November 12, 2013 at 7:47 pm

What a great place to learn more about Filipino food. This sounds so good – I can picture the chewy, sweet and sticky goodness!

Reply
Marcos Batac

August 2, 2014 at 1:05 pm

I love Biko I cook this for my Family I hope we like it! thank you for the Recipe

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