Sinukmani ng Laguna (Biko)
Sinukmani (also known as Biko in Manila) is a traditional Filipino rice cake dessert originating from Laguna, made by cooking glutinous rice with coconut milk and brown sugar until caramelized, then topping it with latik (crispy coconut curds). This chewy, sweet delicacy falls under the category of kakanin (rice-based snacks) and holds cultural significance as a staple at Filipino celebrations and afternoon merienda (snack time). The dish exemplifies the Filipino mastery of transforming simple ingredients into complex, textural treats, with its signature golden-brown color and diamond-cut presentation making it instantly recognizable at any Filipino gathering.
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
- Before starting, prepare all your ingredients and equipment. Line your serving tray with banana leaves.
- Wash 2 kilos of glutinous rice until water runs clear. Cook it in a large pot or rice cooker with equal parts water, just like cooking regular rice.
- While rice is cooking, pour 3 cans (1.5L) of coconut milk in a deep pan. Cook over medium heat, stirring non-stop until it forms golden-brown curds (latik). This takes about 15-20 minutes. Remove the latik with a strainer and chop into small pieces. Save the coconut oil in the pan.
- In the same pan with coconut oil, add the remaining 3 cans of coconut milk and 1 kilo brown sugar. Cook on medium heat, stirring constantly until it thickens and turns caramel-colored. This takes about 20 minutes.
- Once rice is cooked, add it to your caramel mixture. Mix everything well – this needs muscle work! Keep stirring until rice is evenly coated with the caramel and turns golden brown.
- Transfer everything to your banana leaf-lined tray. Press down firmly to make an even layer. Sprinkle chopped latik on top. Let cool for 30 minutes.
- Cut into diamond shapes and serve. You can enjoy it warm or at room temperature.
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
Nutrition
Calories: 225kcalCarbohydrates: 45gProtein: 3gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 15mgPotassium: 116mgFiber: 1gSugar: 15gVitamin A: 0.2IUVitamin C: 0.004mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!