My gosh! The prices of goods
are getting higher and higher. We will also continue
making food products which is delicious but also affordable,
it will not hurt your pockets. So there it is, right? That's why do not despair,
let us not feel defeated by inflation. We should still
keep on pushing. That's why today, let's
create a rice cake snack. That you can serve for snack time
and what's also nice about it, you can also serve or sell this into
your food catering or food tray business. Let's prepare Biko or here in
Biñan, we call it 'sinukmani'. This is super duper
easy to make. If you know how to make rice
then you can do this already. I don't know how to cook rice,
I grew up with rice cooker. Then you get the rice cooker,
you cook your glutinous rice on it. I have here glutinous rice,
this is 4 cups of glutinous rice which I just cooked, the basic
rule is just to add 1 cup of water. So if the glutinous rice is 4 cups,
then you put 5 cups of water. You just cook it
in a casserole. So I cooked it on a non-stick
casserole so it won't stick because it is sticky or you
can also use your rice cooker. Okay, no problem. "I don't have a rice cooker,
but I have one wherein you put it on the microwave,
can I use that instead?" It can be. As long as anything you have there,
as long as you cook the glutinous rice. It's finish,
we are finish. Okay. When you cook that,
so here, let's go here. I have here a non-stick pan but
my mother will surely scold me, because when she
cooks 'Biko' or 'Sinukmani', even in province,
what they use is caldron. Right? But of course, with caldron,
if the rice cake stick on it, oh my! then you are such a pity on
removing the rice cake that stuck on it. That's why I'm using
a non-stick pan. But of course!
It can be traditional. You can use the caldron. I have here a big non-stick pan,
that can accommodate the amount or the quantity
of my glutinous rice. Into this, I'm going to
put 4 cups of coconut milk. Do not judge me though,
my coconut milk is from can. It's canned, yes! I brought it from the supermarket,
I opened it with a can opener. I transferred here the
canned coconut milk. I didn't squeeze
any coconut. You can judge me
but I'm sure that you, you also, when you
watched this video at night, you don't have coconut
to buy in the market. You are also gonna use
the canned one, right? Welcome to the club. But of course, it's much delicious
if it is just newly squeezed. But there's nothing in the market
anymore since it's already nearly night. We use artificial lights sometimes
when we are going to shoot. So I don't have fresh coconut
milk to buy anymore. The canned one
will work too. So there it is, right? So you put it there and then I'm just
going to put 2 cups of brown sugar. "It's too sweet though." "I'm thinking of putting a coconut jam,
can I minimized the sugar?" "I have someone with me who is diabetic,
we don't like it too sweet." Then you minimized it,
there is no problem. You can make it
1 1/2 cups. If you don't like having someone to share,
who would want to share something, right? You just make it
into 1 cup. It can also be,
no problem. "But how about those diabetic in
the house, that contains sugar?" You use coconut sugar,
no problem. It can really be. "Can we use white sugar?"
It can also be too. But it's just that I grown up with
'Biko' or 'Sinukmani' that is color brown. That's why I use
brown sugar. "But I can see
one with Ube flavor." If Ube flavor,
you use white sugar and then after, you put 2
to 4 tbsps. of ube flavoring or pandan, or any flavoring
that you prefer to put. So there,
2 cups. Because me, I like my 'Biko'
to have a bit of sweetness. Right? So there, let us set
aside the sugar. You also put a bit of salt,
just a pinch of salt. "Why do you put salt on it,
is that fried egg though?" No, it's not, it's because
your salt is a flavor enhancer. For the starch's
flavor to exude and the other ingredients that
will go into your rice cake. So I'm going to use my non-stick
ladle because I'm using non-stick pan. So there,
when it starts to boil, you just get your glutinous rice,
this is really glutinous rice. So super sticky. So you put it there. So look at it,
it won't separate. I hope your partner is also like that,
it won't separate with you. Even with non-stick pan,
so what can you say? So I hope your
partner is like that. Even non-stick pan,
it won't leave you. It stuck. There is it, right? My God! It can't really
be removed from here. So there. So it means that it's
pure glutinous rice. The glutinous rice. If your partner, if it
won't leave you, it also means that they have
pure feelings for you. There it is, right? That's why you made
them your 'Biko'. Now, you be careful here, okay?
you might be scalded. So this is what the old
folks are trying to teach, you will join the glutinous
rice to the starch, okay? So we are doing this
for it to be gooey, so that your Biko or your
Sinukmani would be gooey. Don't worry since your rice
will be able to absorb it. This one is a bit long,
it will make your arms hurt. Your arm will get numb because of this
but it will also give the nice consistency. Okay, you just
keep on mixing. The idea is reduction. You reduce the coconut milk,
at the same time, you are caramelizing
the brown sugar. If you are using coconut sugar,
it can also be panutsa (crude sugar), the outcome of your Biko
would actually be more delicious. So as you caramelize it,
the flavor will develop. That's where the delicious
taste really comes from and of course, the most important,
you really need to use glutinous rice. So there,
so you let it dry. That's just quick,
it just feels tiring. Remember that all beautiful things
and delicious foods are tiring to do. If you don't get tired,
then it is fake. So there, this is where
your effort gonna start. So we will make it sticky already, no!
this is actually sticky already, my God! We will make
it gooey already. "How did you learn
to do that though?" I always watch my mother
when she makes this before. Because you know, mothers
and grandmothers have sayings: That you need to know
how to make rice cake. "What? Why?" Because us Filipinos, rice is one
of the most important food product and this is one of the products
that we can really call as own. And rice cakes are
not just as snack or gift, it is also a
way of living. Because of course, the capital
for this is just affordable, right? How much is the kilo
of glutinous rice? You put coconut milk,
you put sugar. You will just sell
it affordable too. Instant income! You don't need big
capital because actually, what you are just gonna use is... if you
have a cooking pot then you cook it there. You just join the glutinous rice that
you've cooked into the pan, right? So when you know the
basic technique, oh my friend! You will not be hungry. Even if you lost your work
or you don't have any budget, then you cook a glutinous
rice cake, right? That's why us Filipinos,
the cooking methods we adapted from our mothers,
grandmothers, ancestors, it's not just to produce delicious
foods but also an income for living. Right? That's it, that's why our
foods makes us proud. So there, so you
just do it like that. This is nearly done already. When you see it
being glossy and shiny, it already means your sugar is caramelizing
and the starch is also becoming oily. So you are nearly done too,
because I'm oily here as well. It's near already. And of course, I have prepared a
tray already with banana leave. I'm using plastic tray,
I will recycle that. We keep on using it. So there, it's near already and my glutinous
rice is good since it's really sticky. You can also taste it,
because maybe you need more sugar or anything,
so you can add some. Championship! So it's fun to do
this one, right? And they said that doing this
can make your arms smaller, but of course, right?
Will you still pay for that sauna? So in here, it seems like
your arms are on a sauna too. And you can even
exercise, right? You can also earn. If you want to stop,
then you can stop already. Me, I want it more gooey,
that's why I won't stop yet. Just keep on pushing and of course,
it should have many latik (coconut curdle). So if you still don't know how
to make latik, you watch this! To make the latik,
it's very very simple. So first, I have a pan here that I'm
going to put over medium high flame and I will pour in
here our starch. You can always use
canned coconut milk but of course, the fresh
one is much delicious. And you will just cook that,
until it becomes oily and it becomes latik. It will take a bit long so
you need to be patient. So let's cook it. What we just need is for us
to do a constant stirring while the latik
is becoming oily. And when you notice
that it's getting toasted, you can reduce the heat to
low for it to not get seared. It's amazing, right?
As quick as that only. It's amazing, right?
As quick as that only. You already
have a Latik. You can keep this on
an air-tight container. You just put it an
air-tight container, seal it. It will last for
days though, but as days will come,
it will get rancid already. So much better
if freshly made. If you also don't like to make latik
and you have watched that already, you can actually buy one to those
that sells rice cake in the market. I did that before.
So I admit it, right? I go along with, can you
let me go along with the latik. So here, when it
becomes pliable, So here it is,
it is ready. You will not wait for it to
be so gooey too, okay? Because once it cools down,
that's where you will feel its gooeyness. Oh! It's so beautiful,
I'm so proud. "But how would it be, I want to sell
it but the tray seems to be so big?" "For example, I will sell it to the office,
I will sell it to the school of my child, would they be able to
eat that whole tray?" Then you just put it on
microwavable containers. It can be like that,
so like this one. I have here coconut oil,
this is my latik's excess. You put a bit of coconut
oil in your container first. So there it is, right?
Just a bit only. "But why are you using
your bare hands on it though?" You really use your
bare hands for rice cakes. Even you go to rice cake makers,
so do not be too..... My hands are clean though. So there it is. You will sell it to the
officer of your husband. So here,
you say: "Babe, you sell this in office." While this one,
you put coconut oil in it. You send it to your
mother-in-law. Right? You just slide it there. You flatten it. Pak! So there it is, you gave
me a hard time, my arm hurts. So there, you need
to flatten it like that. Because once it cools down,
it will set already. So this one, you can
also flatten this a bit. And just to prevent the
top from becoming dry. you brush it with a
bit of coconut oil too. The one I use on
brushing is so fancy. In the market, they just
do it like this, right? They just do it like that. They will wear plastic
and will just do it like that. That's why do not
be too sensitive. Brush and then
you put the latik. So I have one thing to teach
since I know you will ask about it. I know that you will ask:
"What is that sauce?" "I want it to have sauce
since I want it to be saucy." So coconut milk,
2 cups. We will just boil that
with some coconut sugar. How much coconut sugar?
Just do an estimation. 3/4 cup,
so like that. That's why you let it boil
until it becomes thick. There it is, right?
So just like that. You taste it. It's like...what is it?
Coconut jam. Actually, it is
really coco jam. If you keep on boiling it for long,
it will turn into coco jam because it's coconut milk
plus coconut sugar. A bit more sweetness,
I want it to be more sweet. Okay. So after around 15 minutes,
so it's a long boiling, right? This is it, so it turn
into like that, right? It's really like a coconut jam. If you also don't like boiling for long,
you can also just buy coconut jam. But of course, it's really different
if everything is from scratch, right? As well as the banana leaf,
we even get it from our neighbor's tree. So you can just
put that on top. So there, so you can
just pour it there. Okay. Not too much
because this is sweet. You just brush
it up. Other people even bake it,
you can still do this too. You can also use blowtorch
on it if you prefer. I just spread it
so that it's fair. Okay, there. It can be like that but
it can also be like this. I have made this
one a while ago already. It's pretty, right?
So you choose. Of course, this one can't
also be without coconut curdle you also put it a lot
of coconut curdle. "What's more delicious?" Well of course, if you will ask me,
I prefer this one with coconut jam on top. But of course, this one requires
more work and more costly and some people, when you say Biko,
they prefer this classic one. Right? So what are you
still waiting for? You go to your neighbor. If you don't have banana leaf,
you also pick from their's. Of course, let's try the 'Biko'
that we put effort on making. Just here on the side. Oh! It's so sticky,
there it is, right? You really know
that it's sticky. Delicious. It won't make you feel fed up,
I will also taste this delicious one. I feel like this is more sticky
since it took more time to cook. This is stickier,
I joint it with the starch longer. Delicious! I told you that if
you will ask me, I prefer the one with
coconut jam on top. You make yours already. I feel ashamed because
I keep on eating. Do not wait anymore,
you make your 'Biko' already. Because it's so good, it's so affordable
and it's very easy to make. I'm going to see
you all soon :)
