Pandan is more than just an ingredient with a captivating aroma. For starters, it can help lower blood pressure. It can also help eliminate dandruff and strengthen weak nerves. Pandan is also effective against rheumatism and decreased appetite. So when you combine it with the well-loved biko, you are getting a delight in terms of health and taste.
The Pandan Biko Recipe is perfect for fiestas or whenever you are just craving for some authentic Filipino meryenda.
Whether you are cooking this for yourself or for a group, its taste will stick in your mind for a while. Indeed, adding Pandan is a great variation to this kakanin that we all love.
Read below to learn the steps on how to cook Pandan Biko. This variation will re-introduce the biko to more people and secures its place to future generations.
1 cup coconut cream, for toppings (fresh or canned)
For the Rice:
1½ cups glutinous rice
1¾ cups water
½ tsp. salt
For the pandan-coconut syrup:
1 cup coconut milk, (fresh or canned)
¾ cup white sugar
½ tsp calamansi zest, (optional)
2-3 tsp. pandan extract (if your pandan extract is clear add green food color)
First, we need to make our Latik:
In a saucepan put the coconut cream (I’m using a canned coconut cream) and bring to boil on a medium heat until the coconut cream and the coconut oil separates. Turn the heat on low to keep the Latik from burning and keep on stirring until golden brown. Time varies when making a Latik, so keep an eye on it (about 40-45 minutes). Transfer to a plate and reserved coconut oil for brushing later on and let it cool completely.
Wash and rinse glutinous rice at least twice and then combine glutinous rice, water and salt in a rice cooker or a saucepan with a lid. Cook glutinous rice over low heat until almost done, fire off and set aside.
In a large sauce pan or a pot, combine coconut milk, sugar, calamansi or lemon zest and pandan extract. Bring the mixture to a simmer over low heat, stir and let it simmer for a few minutes until sugar are fully dissolved and becomes a thick syrup.
Add cooked glutinous rice into the pot with a simmering thick pandan syrup and mix until the rice are well coated. Using your reserved coconut oil, grease a wilted banana leaf, a foil pan or a plate to prevent the glutinous rice from sticking.
Spoon the pandan biko into your greased pan and flatten the sticky rice lightly, to smooth the top and let it cool. Sprinkle with a generous amount of Latik on top or coconut jam.
Did you know that Pandan is also effective against rheumatism? Learn the steps on how to cook Pandan Biko that can help with your rheumatism.