Last weekend our staff cooked some biko or suman as people generally refer to this kakanin or sticky rice delicacy. It goes well as merienda though heavy enough for a light lunch or dinner (it is rice, after all). It goes perfectly with fruits, with mangoes probably being the top choice (i.e., mango and sticky rice).
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Freshly made biko transferred to a recycled food container
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Enough was made for us to send to my parents in Cainta. Tatay and Mama loves the biko our staff makes at home. Lasang probinsya daw (tastes like the ones made in our provincial hometowns).
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Close-up of the biko showing the coconut bit toppings and the calamnsi leaves adding to the vanilla to enhance the taste and aroma of the biko.
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