My summers in Canlubang, Laguna were always filled with the sweet aroma of Sinukmani from my Tita Julie’s kitchen.
I’ll never forget the first time I watched her make this traditional Filipino rice cake, the way her practiced hands expertly stirred the thick mixture of malagkit rice and coconut milk, patiently waiting for that perfect golden-brown color and the latik to form.
It wasn’t just about the cooking, it was about the stories she shared while we waited, the way she’d let me sneak a taste of the caramelized coconut curds, and how the entire house would fill with that irresistible toasty coconut smell.
This family recipe has been passed down through generations. And after years of learning from my Tita Julie, I’m excited to share our version of this beloved kakanin that has graced countless Filipino celebrations and merienda times.
Why You’ll Love This Recipe
- Authentic family recipe scaled for big gatherings
- Creates perfectly chewy rice cake with caramelized coconut topping
- Step-by-step instructions with Tagalog translations
- Perfect for fiestas and special occasions
- Rich cultural significance in Filipino cuisine
- Made with just 4 simple ingredients
Sinukmani ng Laguna (Biko)
Equipment
- Large pot (kaldero) for cooking glutinous rice
- Deep heavy-bottomed pan or carajay for making latik
- Wooden spoon (sandok) for constant stirring
- Food processor (optional) for chopping latik
- Bilao or wide flat serving plate for molding and serving
- Measuring cups and spoons (Panukat) for precise measurement
- Cheesecloth or strainer (salaan) for extracting coconut milk if using fresh coconut
- Sharp knife (kutsilyo) for cutting banana leaves and finished product
Ingredients
- 2 kg glutinous rice malagkit/pirurutong
- 1 kg brown sugar asukal na pula
- 6 cans 500ml each coconut milk (gata) or 3 whole coconuts, freshly grated
- Banana leaves dahon ng saging for lining
Instructions
- Begin by washing 2 kilos of glutinous rice (malagkit) thoroughly in cold water until the water runs clear. Cook the rice using the same method as regular rice, maintaining a 1:1 ratio of rice to water. While the rice cooks, prepare your banana leaves (dahon ng saging) by quickly passing them over an open flame to make them pliable (paglalapa), then wipe clean and cut to size to fit your serving bilao or wide platter.
- In a large, heavy-bottomed pan or kawali, pour in 3 cans (1.5L) of the coconut milk (gata). Cook over medium heat, stirring constantly (walang tigil na paghahalo) until the liquid evaporates and the curds begin to form. Continue cooking and stirring until these curds turn golden brown – this is your latik. Remove the latik curds with a slotted spoon, drain well, and chop into uniform pieces. Keep the remaining coconut oil in the pan.
- Pour the remaining 3 cans of coconut milk into the same pan with the coconut oil. Add 1 kilo of brown sugar (asukal na pula) and stir to combine. Cook over medium heat, stirring constantly to prevent burning (iwasang masunog). The mixture will gradually thicken and caramelize (malapot at kumakaramel). You’ll know it’s ready when it becomes very sticky and pulls away from the sides of the pan (kapag kumakapit na sa sandok at nag-iiba ang kulay).
- Once your glutinous rice is fully cooked (lutong-luto na ang malagkit), add it to the caramelized coconut-sugar mixture. Mix thoroughly using a wooden spoon or paddle (sandok kahoy), incorporating all the rice into the caramel. This step requires strength and patience – keep mixing until the color is uniform and the rice is fully coated (hanggang magkaisa ang kulay). If the mixture becomes too stiff, you can add a small amount of warm coconut milk to help with mixing.
- Line your bilao or serving plate with the prepared banana leaves. Transfer the rice mixture onto the leaves, pressing it down firmly and evenly (ipatag ng maayos). Sprinkle the chopped latik generously over the top. Let it cool for about 30 minutes until slightly firm. Using a sharp knife, cut into traditional diamond shapes (hiwain ng pakudrado o dyamante).
- For best results, let the Sinukmani rest for an hour before serving to allow the flavors to meld (pahinugin). Serve at room temperature with hot coffee or ginger tea (salabat). Masarap na masarap!
- Remember, Sinukmani tastes best when made with patience and love (pagtitiyaga at pagmamahal). The slow cooking and constant stirring might tire your arms, but the end result – a perfectly chewy, caramel-sweet Filipino delicacy – is absolutely worth the effort.
Tips from Lola’s Kitchen
- Use day-old rice for better texture
- Keep stirring speed consistent to prevent burning
- Test caramel thickness by dropping in cold water – should form soft ball
- Fresh coconut milk yields better flavor than canned
- Banana leaves add traditional aroma and prevent sticking
- Use muscovado sugar for deeper flavor
Traditional Serving Suggestions
- Serve warm or at room temperature
- Cut into diamond shapes
- Pair with hot ginger tea (salabat)
- Traditional for merienda (afternoon snack)
- Serve on banana leaves for authenticity
Troubleshooting
- Too sticky: Add more coconut milk gradually
- Too dry: Incorporate warm coconut milk while mixing
- Burning bottom: Lower heat, stir more frequently
- Latik too dark: Remove from heat earlier
- Not setting properly: Cook longer to reduce moisture
Ingredient Alternatives
- Brown sugar → Muscovado or palm sugar
- Canned coconut milk → Fresh coconut milk (3 whole coconuts)
- Banana leaves → Greased parchment paper
- Glutinous rice → Black glutinous rice for variation
Storage & Reheating
- Store in airtight container at room temperature for 2 days
- Refrigerate up to 5 days
- Reheat in steamer for 5-10 minutes
- Do not microwave (affects texture)
- Bring to room temperature before serving
Variations
- Biko sa Latik: Extra latik topping
- Biko na Puti: Using white sugar instead of brown
- Biko sa Gata: Extra creamy version
- Biko sa Pandan: With pandan flavoring
- Biko sa Ube: Purple yam variation
FAQs
Q: Can I halve the recipe? A: Yes, simply divide all ingredients by 2. Cooking time will reduce by 15-20 minutes. Q: Why isn’t my latik forming? A: Use full-fat coconut milk and maintain consistent medium heat. Q: How do I prevent the bottom from burning? A: Use heavy-bottomed pan and stir constantly, especially when thickening. Q: Can I freeze Sinukmani? A: Not recommended as it affects the texture significantly. Q: How do I know when it’s done? A: Mixture should be very thick and pull away from pan sides.
Nutrition
The Story Behind Sinukmani ng Laguna (Biko)
Deep in the heart of Laguna province, Sinukmani stands as a testament to the ingenuity of Filipino cuisine, where simple ingredients transform into something extraordinary. This cherished rice cake, known as Biko in Manila and other regions, traces its roots to our ancestors’ resourcefulness with the abundance of coconuts and glutinous rice in the Philippine archipelago. Like many beloved Filipino kakanin, Sinukmani emerged from the practice of cooking rice with coconut milk (gata) – a method that predates Spanish colonization and reflects our Austronesian heritage.
In Laguna, particularly in towns like Canlubang, Calamba, and San Pablo, Sinukmani has evolved into its own distinct variety. Local families take pride in their versions, often distinguished by the darkness of their caramel, the chewiness of the malagkit, or the crunchiness of their latik topping. What makes Laguna’s Sinukmani special is the meticulous process of creating latik – where coconut milk is patiently cooked until it releases its oils and forms golden-brown curds, a technique that requires both skill and patience passed down through generations.
The name “Sinukmani” itself tells a story, derived from the Tagalog words “sinukat” (measured) and “mani” (peanut), possibly referring to its traditional diamond-shaped cuts that resemble peanut patterns. Meanwhile, “Biko” is thought to come from the word “biko-biko,” describing its sticky, chewy texture. This dual naming reflects not just regional differences but also the rich linguistic heritage of Filipino food culture.
Today, Sinukmani continues to hold a special place in Filipino celebrations, from traditional fiestas to modern gatherings. Its presence at events signifies the continuation of Filipino culinary traditions, where each bite connects us to our cultural heritage. Whether enjoyed during afternoon merienda or as a festive dessert, this classic kakanin reminds us of the simple yet profound ways food brings Filipino families together, one sweet, sticky serving at a time.
