Biko Kalabasa (Pumpkin Biko)
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.
Servings: 10 Servings
Equipment
- Large Non Stick Pan
- 8 Inch Serving Platter
- Clean Banana Leaves
- 6 Inch Cake Pan Optional
Ingredients
Biko Kalabasa
- 2 Cups Cooked Sticky Rice
- 15 oz Can Pumpkin Puree
- 13.5 oz Can Coconut Milk
- ½ Cup Coco Jam
- 2 Tablespoons Chia Seeds
- 1 Tablespoon Cinnamon or Pumpkin Spice Powder
- Coconut Oil just for greasing
Cinnamon Latik
- 13.5 oz Can Coconut Milk
- 1 Teaspoon Cinnamon Powder
Garnish
- Warm Maple Syrup to serve
Instructions
Prep
- First make the Crispy Latik using my recipe. You will use both the latik and coconut oil made from it.
- Line an 8 inch bilao or serving platter with clean banana leaves. Brush coconut oil all over.
- Brush a 6 inch cake pan with coconut oil if using.
Cook The Biko Kalabasa
- In a nonstick pan add the cooked rice, pumpkin puree, coconut milk, coco jam, chia seeds and cinnamon. Mix everything together until combined.
- 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.
- Stir constantly for 25 minutes until the Biko is nice and thick and holds it's shape and some coconut oil is starting to show.
Mold the Biko (optional)
- Pour the just cooked Biko in the coconut oil greased can tin and make the top level. Leave to cool fully so that it takes the shape of the mold.
Make the Cinnamon Topping
- Mix the crispy latik with the cinnamon in a small bowl.
Serving the Biko
- Once the Biko has cooled invert the mold over the prepared banana leaves. Alternatively just spread the cooked Biko over the clean banana leaves.
- Then top it with the cinnamon flavored latik. Slice into wedges and serve with a side of warm maple syrup.