Name: Biko Kalabasa (Pumpkin Biko)
Prep time: 5 min
Cook time: 25 min
Ingredients: 2 Cups Cooked Sticky Rice; 15 oz Can Pumpkin Puree; 13.5 oz Can Coconut Milk; 1/2 Cup Coco Jam; 2 Tablespoons Chia Seeds; 1 Tablespoon Cinnamon or Pumpkin Spice Powder; Coconut Oil just for greasing; 13.5 oz Can Coconut Milk; 1 Teaspoon Cinnamon Powder; Warm Maple Syrup to serve

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This Biko Kalabasa from Pampanga has a little American twist! The addition of cinnamon to give it a bit of warmth and the feeling of Fall.

One of the things I said I would never do was post a Pumpkin Spice recipe. This Biko Kalabasa is the closest I will get to doing that.

Adding kalabasa to Biko is a specialty in Pampangka. It's also known as Biko Kapampangan. You can use fresh pumpkins when the season comes around in the Fall here in the US. Alternatively you can do what I did and use canned pumpkin puree.

No need to cut a super hard pumpkin and them having to steam it. It's all done for you. I mean if there is an easy way to do it, make it easy yo!

I don't make it as sweet, so it's served with maple syrup. Serve this instead of Pumpkin Pie at your next Filipino Thanksgiving.

Ingredients

Cooked Sticky Rice - When making Biko I liked using cooked sticky rice. It cuts down on the at the stove stirring. You will need one cup of uncooked sticky rice. Wash it until the water runs clear, changing the water until it does.

Then measure the water up to the sticky rice line on your rice cooker and cook. Use the rice while it is still warm.

Pumpkin Puree - Use 1 can of pumpkin puree measuring 15oz. If you want to use fresh pumpkin, cut into small pieces and steam until soft then mash. You will need 2 cups of cooked mashed pumpkin.

Coconut Milk - You will need one 13.5oz can of full fat coconut milk

Coco Jam - Is going to be our sweeter. I used ½ cup.

Chia Seeds - I like adding 2 tablespoons of chia seeds to my Biko for added fiber and nutrients.

Cinnamon - I just used plain cinnamon, however if you have a favorite pumpkin spice mix use that. You will need 1 tablespoon. Use more if you want it extra flavorful.

Making Biko Kalabasa Step by Step

cooked rice, pumpkin puree, coconut milk, coco jam, chia seeds and cinnamon in a pan.

In a nonstick pan add the cooked rice, pumpkin puree, coconut milk, coco jam, chia seeds and cinnamon.

Mix everything together until combined.

Before putting the Biko Kalabasa on the stove, prepare your serving platter and mold if you are using one.

Line an 8 inch bilao or serving platter with clean banana leaves. Brush coconut oil all over.

I used a 6 inch cake mold with 2 inch high walls and also bushed it with coconut oil.

Now you can start cooking. Place the pan with the mixture over your smallest burner and turn the heat to high. Keep stirring constantly so that the Biko Kalabasa does not stick to the pan.

how it looks after 10 minutes of cooking

This is what it looks like after 10 minutes.

After 15 minutes.

After 20 minutes.

how it looks after 25 minutes of cooking

Finally done after 25 minutes. You can see that it starts to hold its shape and some of the coconut oil is starting to form. It's time to stop cooking and start cooling down.

Molding

You can mold the Biko Kalabasa in a cake tin or just simply spread it nicely directly on the banana leaves.

I like to use a mold, just so that it is nice and neat. Just pour the just cooked Biko in the coconut oil greased tin and make the top level. Leave to cool fully so that it takes the shape of the mold.