Sinukmani or Biko is my fave childhood kakanin. Sinumani or Biko is a Filipino rice cake made from glutinous rice (in tagalog we call it as malagkit), coconut milk, and sugar. In Laguna, it is locally known as sinukmani and in Manila it’s Biko.
Sinukamani is one of the best Filipino delicacies (derived from the word “kanin” which means rice) and is often served as dessert or mid-afternoon snack or meryenda in Filipino language.
Biko is very common in all occasions celebrated in the Philippines. It is an all time hit desserts for Fiesta and holiday feast.
This recipe is a bulk recipe of 2 kilos, fit for a huge family servings. Be ready because you may need an extra strength and muscle mixing these 2 kilos of rice. You may use half of the recipe for lesser serving size.
Sinukmani ng Laguna
2kg glutinous rice (malagkit)
1 kg. sugar (brown)
(6) 500 ml coconut milk ( or 3 grated whole coconut/pigain 1&2)
HOW TO COOK SINUKMANI:
Cook glutinous rice, the same procedure as cooking a regular rice. Use a big pot that will fit 2 kilos of rice.
On a pan, cook the 3 cans of 500 ml coconut milk in medium heat until it becomes brown and oil is separated from the scum of coconut milk (latik).
Set aside the chunky latik and chopped it as needed to uniform sizes or use food processor to turn it into equal small pieces.
On a large pan or kawa, add the remaining coconut milk and the sugar to the coconut oil and stir constantly to make a caramel.
With constant stirring, wait until the mix becomes caramelized or when the mix becomes sticky or thick.
Add the cooked malagkit or glutinous rice to the caramel and mix it well.
Transfer the malagkit on a flat, wide plate or bilao with banana leaves under.
Slice the biko in diamond shape and sprinkle latik on top.