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Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with “latik”.  

Biko is a rice cake with caramel topping or latik and here is the recipe for Biko.   Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.

Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.

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Puto Bumbong, Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

This recipe is good for 6-8 pieces of puto bumbong.

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Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way.

Estimated cooking time: 1 hour and 20 minutes                

Makes 6 Servings

• 1 cup dried   chickpeas
• 1 (3 lb) chicken, cut in serving size pieces
• 1 lb pork, cut in large cubes
• 2 chorizo sausage, cut into 1″ pieces
• 1 large onion, sliced
• 4 teaspoons salt
• 1 teaspoon whole black peppercorns
• 4 tablespoons oil
• 10 cloves garlic, finely chopped
• 1 medium onion, finely chopped

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Estimated cooking time:  50 minutes

Makes 2-4 servings

• 1 1/2  lbs pork  liempo (pork belly)
• 3     garlic cloves, crushed
• 2     laurel leaves (bay leaves)
• 1     teaspoon peppercorns or 1/2 teaspoon black pepper
•   salt
•   water, for boiling
•   oil (for frying)

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