Sinukmani is also known as biko in other places in the Philippines. It is a Filipino rice cake which is composed of glutinous rice ormalagkit and coconut milk or gata usually topped with ground roasted peanuts or even latik which is made from coconut milk for added flavor. Cooking it requires a lot of muscle – the more cooked the glutinous rice gets, the heavier it gets as well thus, making it harder to stir. (Joel, 2011) It is usually placed in oil-lined banana leaves. Just like what Adaengkantada said in her blog, it is best served with kapeng barako or brewed coffee. It is a famous desert or mid-afternoon snack especially in provinces like Bicol and other Southern Luzon Regions whenever there are fiestas or other festivities. There’s even a sinukmani festival in Batangas City. During the first sinukmani festival, a long table of this sweet delicacy was laid out to be shared among the local residents.
Eating sinukmani is like tasting the culture of Filipinos. Since all of the ingredients in this rice cake can easily be found here, the procedure in doing it is very Filipino-like and the way people serve it usually whenever there are gatherings.
- 3 c Sweet rice (sticky rice or malagkit)
- 3 c water
- 1 can (13.5 oz) coconut milk OR coconut milk from 1 medium sized coconut
- 1.5 c brown sugar
- In a rice cooker, mix the sweet rice and water. Steam cook. Then set it aside.
- Using a big wok, mix the coconut milk and sugar. Let it boil on medium high heat while stirring it continuously.
- Lower the heat to medium temperature once it starts to boil.
- Let it boil for 15 minutes or until the consistency is thick or creamy.
- Mix in the boiled rice slowly. Mix thoroughly.
- Lower the heat to medium low.
- Continue stirring the now sticky rice. The continuous stirring of the Biko is one of its secrets.
- When the mixture doesn’t spread too much or when it is really intact when left without stirring, that is when the biko is done.