From the recipe collection
Duman Biko
Seasonal Kapampangan duman folded into coconut muscovado syrup for a green-gold biko with delicate fresh-rice aroma.
- Prep time
- 25 min plus soaking
- Cook time
- 55 min
- Yield
- Makes 16 squares
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the young duman gently and cook it with the water and 1 cup coconut milk over low heat until tender but still visibly grained.
- In a separate wide pan, cook the coconut cream until golden latik forms. Strain the curds and reserve both the latik and coconut oil.
- Return 2 tablespoons reserved coconut oil to the pan and dissolve the muscovado, brown sugar, salt, and remaining coconut milk.
- Add the cooked duman and pandan. Fold slowly over medium-low heat so the fragile young grains absorb the syrup without being mashed.
- Continue until the mixture is glossy, holds a mound, and leaves the bottom of the pan visible for a moment after each stroke.
- Remove the pandan if used, then press into a banana-leaf-lined tray with an oiled spatula, keeping the surface even.
- Brush with reserved coconut oil and scatter the latik over the top.
- Cool completely before cutting. The duman aroma is clearest at room temperature rather than piping hot.
