The Happy Home Cook: Biko Kulabasa - Rice Coconut Cake with Squash
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Whole Biko Kulabasa with Latik (Photo by Elizabeth Ann Quirino)
Biko Kulabasa is a classic Filipino rice cake cooked with coconut and kabocha squash or kalabasa.. I have seen this version of biko among the kakanins (rice-coconut cakes) served during the holidays or fiestas. I remember it was often given to us by friends. It was that memory that made me want to recreate the hearty, thick biko for my family at Christmas. This recipe was adapted from my cookbook How to Cook Philippine Desserts, Cakes and Snacks (Amazon.com) and is an Asian in America recipe. Serves 6.
Prep Time: 1 day
Cooking Time: 55 minutes
Course: Breakfast, Brunch, Dessert, Merienda, Snack
Cuisine: Asian, Filipino
Servings: 6 people
Ingredients
1 can (14 ounces) coconut cream divide; half can for squash, rest for latik
1 1/2 cups malagkit (sweet rice)
3 cups cold water for soaking rice overnight; add more water if needed; rice grains must be submerged
1 cup mashed kabocha squash
1 can (14 ounces) coconut milk
3/4 cup brown sugar
1/4 teaspoon salt
2 to 3 Tablespoons coconut oil use 1 Tablespoon for skillet
2 teaspoons unsalted butter softened at room temperature
Sliced Biko Kulabasa with Latik (Photo by Elizabeth Ann Quirino)
Instructions
1. The night before: In a small bowl, combine the sweet rice grains (uncooked) and enough water to cover it. Cover the bowl and refrigerate the rice grains at least 6 hours or overnight.
2. The following day: Prepare the kabocha squash: Blanch half of a sliced squash (even with the tough skin on) in boiling water over high heat for 5 to 6 minutes. The inside skin should be soft enough to manage. Scrape off the seeds. Cut the inside orange flesh into cubes, then mash it till you have one cup for this recipe. Set aside.
3. In a small saucepan, over medium heat, combine the mashed squash and ½ can of coconut cream. Simmer for 5 minutes. Turn off heat and set aside.
4. Drain the water from the pre-soaked rice grains. Discard water.
5. To cook the Biko: Using a large skillet, over medium high heat, add one tablespoon of coconut oil. When skillet is hot enough after 1 minute, add the rice grains, coconut milk, brown sugar and salt. Blend well and stir continuously.
6. After about 10 minutes, the rice grains would have puffed up and grown larger. Keep stirring as you add the squash-coconut cream mixture. Incorporate ingredients well.
7. If skillet has become too hot, lower heat to a simmer so mixture does not burn. Stir and cook till mixture thickens for about 6 to 7 minutes more.
8. Preheat the oven to 375 F. Grease an oven-proof baking pan (8 x 8 inches) with coconut oil.
9. Transfer the entire rice-squash mixture to the greased baking pan. Dot the top with butter all over. Bake at 375 F for 35 minutes. Test if done by sticking the tip of a small knife at the center. If knife comes clean, and biko is firm, then it’s cooked.
10. Let the biko cool on the counter for 10 minutes. Then scatter the latik (coconut sprinkles) over the biko or serve the coconut sprinkles on the side.
11. How to make the Latik (Coconut Sprinkles): In a small sauce pan, over medium heat, add the remaining ½ can of coconut cream. Stir the coconut every now and then. Be attentive to the sauce pan or the coconut will burn. The white liquid will transform to solid, brown sprinkles in about 20 minutes. Remove from heat. Use these latik for the biko topping.
12. To store: The Biko should be refrigerated at all times. Latik can be stored in the refrigerator for about one week.
Elizabeth Ann Quirino
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
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