Baked Layered Biko Special, Sapin-Sapin

Baked Layered Biko Special, Sapin-Sapin

This Baked Layered Biko Special, Sapin-Sapin is made-up of 3 layers of different types of biko.
White Biko, Yellow Kalabasa Biko and Purple Pirurutong Biko.

This recipe was originaly posted at Overseas Pinoy Cooking  few years back.

To make this Special Biko, the biko  is made up of tree typed of biko rice.

White  glutinous biko, yellow kalabasa biko and purple pirurutong biko.

Making biko is not that easy because it requires a lot of stirring during cooking.

But our biko recipes are initially cooked with rice cooker, some of the hard work are lesser.

The only problem of this biko special version is that it is made up of 3 types of biko.

Therefore all three types of biko are cooked separately, before being placed on a tray for baking.

Another important note to remember is the biko rice should be cooked on the dry side.

The biko should be firm for slicing.

Best is served chilled, chiled before slicing.

Ok here it is.


Purple Pirurutong Biko and Suman:
1 cup pirurutong glutinous rice
2 cups regular glutinous rice
grated ginger

White and Yellow Kalabasa Biko:
3 cups regular glutinous rice divide by 2
pandan, optional

Biko Coconut and Sugar syrup:
1 1/2 cups water
3 1/2 cups coconut cream
2 cups white sugar
grated lemon or orange peel.
1/2 tsp. salt

Coconut Caramel Toppings:
1 cup condensed milk
1 cup coconut cream
1/2 cup all-purpose flour


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