INGREDIENTS FOR MAKING BIKO 3 cups glutinous rice (malagkit) 1 and 1/2 cups water 1 cup brown sugar

1/2 cup white sugar 3 cups coconut milk (gata) 3/4 teaspoon salt 1 cup lightly toasted coconut flakes, sweetened

PROCEDURE FOR MAKING BIKO 1. Combine the glutinous rice, water, brown sugar, white sugar, coconut milk and salt in a large nonstick pot. 2. Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. 3. Transfer the rice mixture to a flat rectangular baking dish. Use a pancake turner or spoon to flatten and smooth the top. 4. Let cool until the rice mixture firms up. 5. Slice into serving pieces and serve topped with coconut flakes.

Brazo de Mercedes

Ingredients (Meringue)

10 egg whites 1 cup sugar 1 tsp vanilla extract 1 tsp cream of tartar Method (Meringue) 1. Preheat oven to 200C. 2. Beat egg whites together with cream of tartar until stiff. 3. Now gradually add 1 cup sugar while beating then stir in vanilla. 4. Line a large cookie sheet with baking paper greased with butter. 5. Spread meringue mixture on the top of the paper then bake until top is brown which about 10 minutes is. 6. Have another greased baking tray ready again line with greased waxed paper. Invert the egg white meringue onto this waxed paper so that brown side is below. 7. Spread filling on the egg white meringue then fold one side of the meringue and roll to form a log. Dust with icing sugar.