Biko with Bukayo
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- Опубліковано 14 лют 2024
- This is not an original recipe. I got the idea of this kakanin when I went to Pearl Farm Resort in Samal Island. I so love the idea of the perfect combination that I knew I had to make this when I got back home. I hope you will enjoy this version. Please feel free to adjust the amount of sugar if you want it less sweet but I personally like it as it is.
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#bikowithbukayo #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
Thanks for the recipe chef. masarap tlg ang zest ng balat ng kalamansi. Refreshing ang lasa. Sakto Lang po ang tamis ng biko. Gamit ko din po ang rind sa pagluto ng hot n spicy na dilis. Daghang salamat chef♥️
You are welcome! Thank you for watching!
Hi ma'am rose Godbless to you and to your family this is richard one of your employees before nice to see you here in UA-cam happy new year
Hello 😊
Waaaw!.naiiba to kasi mostly plain lang kinakain ko.Thank you Chef!.❤
My pleasure!
Sarap yarn 😋 Ako ginagamit ko yong balat ng calamansi Chef Rose, minsan tinatanggal ko before serving pero kung matagal mo syang niluluto lumalambot din at natutunaw. Mas hindi nakakaumay ang biko at napaparami ng nakakain 😅 Thanks so much for the inspirations, always 😍
I love to use the calamansi rind too! You are welcome! Enjoy!
I will try bukayo next time, i always use jackfruit for my biko , pra ma iba naman
Yes. Jackfruit is great with biko too!
Your recipe and style of cooking biko is very simple and very pragmatic, yet very effective and delicious looking. But it is the making of the latik which baffles me - I mean, the procedure. Watching your video helped a lot but I had to ask some specific questions on the procedure of making the biko latik. The addition of bukayo puts this particular biko recipe to another level - bringing the taster to another level - probably, close to Heaven.
Your are welcome!
Brilliant combination with calamansi rind! Thanks chef…
Thank you! Enjoy!
Ay wow yummy
Thank you!
What is the easiest and most practical way to extract the rind from the Kalamansi without overdoing it, which would make it bitter?
I peel the calamansi and then take out the white portion of the peel which is bitter and then I chop the peel.
How long do you cook the latik before adding the pilit rice? What is the intensity of the heat when cooking latik - is it high heat all the way from start to finish? How can you tell when the latik is already ready to accept the cooked pilit rice?
I cook latik over medium-low heat until it starts to be thick and syrupy.
Latik is basically a caramel sauce, right? Can you vary the ingredients of the latik sauce according to your liking as long as you cook it right?
Latik is a coconut caramel sauce.