Filipino Vs British DESSERT! (feat.

[@Jeanelleats]

WHOA this is EPICCC! Thank you Beryl for having me share my culture. Thank you Liam for showing me how to make the most delicious sticky toffee pudding, I’m definitely making this again! ♥️ Jeanelle

[@leechrec]

Jeanelle, if you want to make piaya, you an use dark muscovado sugar :)

[@bjdefilippo447]

Thanks so much for sharing! A friend made this in grad school, but I didn't remember the name, so years later, when we had lost touch, I was out of luck. I'm looking forward to a wonderful taste to go with the warm memories.

[@CheapExplorer]

yay biko! especially with the two latik versions, creamy latik (or even coco jam will do) on top plus the crunchy latik, yum!

[@silent2163]

​@@CheapExplorerCoco jam is way better than latik 😅 not a fan of it even though mom always makes it at home growing up. Would add grated cheese on top instead then my mom would do the side eye 'cause she thinks keso on biko is weird. But I love the combination of sweet and salty 😂

[@silent2163]

Jeanelle, Muscovado is so good! You should try sweetening your brewed coffee or barako coffee with it! ❤❤❤

[@liamhenry-tan443]

Thank you so much to Beryl for inviting me to take part in this awesome dessert culture swap! I had so much fun learning about Biko, it was truly amazing! Thank you Jeanelle for guiding me and sharing your story! Also great to see you’re also a Marmite fan! 😂 EDIT: also.. i am pro-rice washing and definitely asked if I should wash the rice for the Biko!😅 It wasn’t in the instructions, so we debated and ended up not washing it. IM SORRRRY 😭😭

[@BerylShereshewsky]

❤❤❤❤❤

[@Jeanelleats]

LIAM I HOPE TO MEET YOU IRL ONE DAY! And yes...I do like Marmite 🤭

[@bjdefilippo447]

Thanks for sharing this! My family used the original steaming method, but I really want to try your recipe. (Making steamed puddings always felt a little scary for some reason.)

[@liamhenry-tan443]

@@Jeanelleatslet’s get desserts if you’re ever in NYC! 🎉

[@vinzlinardobnimaga7204]

Bayot

[@emersonviudez2284]

Fyi, the caramelized coconut "crumble" is called "latik" (LA-tick). It should be unctuous, nutty, with hints of sweetness and bitterness. ❤

[@OnilMarteNavarroza]

Latik is the combination of sugar and coconut milk boiled down until you get that very sticky consistency. The 'crumble' from the coconut milk is called lunok. At least this is what we call it here in Leyte.

[@emersonviudez2284]

I think we're both right. 😊 Northern/Tagalog "latik" is simply coconut milk allowed to curdle in low heat. It tends to be oily, with bitter notes. Visayan "latik" indeed incorporates brown sugar to make a syrupy, thin, caramel-like sauce.

[@markv1974]

Panayanon (panay island) we also call it latik in our three languages and a few dozen dialects lol

[@AjAducal-kk6kl]

Ang putla nang Biko...Bikow ata yan di biko😂😂

[@Juanzilla93]

​​​​@@OnilMarteNavarroza lunok is what you do when you finish chewing your food ✌️😂

[@emmajze]

The sticky toffee pudding kind of reminds me of the upside-down brownie that my mom makes for my brother and dad's birthdays. There's a cocoa powder/sugar mixture that you sprinkle on top of the batter, and then you pour hot water before you bake it. It creates a gooey inside and a crunchy top layer. It's also good with ice cream!

[@leechrec]

Well done on making biko for the first time! For extra awesomeness, line the pan with banana leaf, pour the cooked rice in, spread a coconut milk brown sugar caramel, bake or broil until the caramel browns some more and becomes a bit toasty, remove from oven then top with the crunchy coconut bits. Let it sit a little so the rice firms up slightly (traditionally eaten at room temp or just slightly warm). Cut and enjoy. Yum!

[@cyrilsantos85]

Our Filipino desserts are so underrated and it feels so proud to see other people from other nation enjoy what we Filipinos love. Biko is pure nostalgia for us Pinoys and Jeanelle is 100% correct that anyone will love Biko.☺❤

[@valarmorghulis8139]

Halo-halo and ube are famous last time I check.

[@jestropi]

True biko is my fave Filipino dessert

[@moonymuch]

This is such a fun episode for me because I’m Filipino and have biko all the time but I also fell in love with sticky toffee pudding when I lived in England. Now I’ve made my family and friends fall in love with it too. What a great episode!

[@ghostgirl6970]

You all look like you were having so much fun filming this! Love it.

[@pinsandscrews6459]

The Biko I had was always had Banana Leaves laid out on the tray before the rice mixture was spread. Then when we got to the place it was to be served at, it would be warmed in the oven, and served with the banana leaf as kind of a tray.

[@1cho456]

Banana leaves were used as a pre colonial sheet paper so it wouldn’t stick to the trays, but also served to give more aroma and flavor to the dish

[@dantepayawal7991]

Tastes better with Jack fruit

[@tedisoriano1360]

Most commercially sold ones also have Banana essence mixxed in. It's some sort of weird Pinoy Grandma rule to add a teensy bit of banana essence to almost every sweet that uses brown sugar, like the gulaman drink.

[@juliapernicka2698]

I really enjoy this series. Beryl is fantastic.

[@PBSFood]

Thank you!!! -Beryl :)

[@Pbdave1092]

That version of biko is pretty simple, a lot of commercial biko is like that. A more complex biko adds ginger and calamansi skin while the cream is caramelizing, and taking them out when it's done. Ginger and calamansi gives that aroma that also adds subtlety to the taste....

[@s.adams239]

I grew up in the Philippines but never had biko this way.. not even when it was homemade. No one i know makes it this way. These ingredients would really enhance biko and would make it have even more character.

[@Pbdave1092]

@s.adams239 there are recipies online you can follow, many cut the ginger and calamansi skin finely so they don't need to take them out, but in our family we usually just keep them fairly large to easily find them. Enjoy. :)

[@allanpua3742]

From where I’m from, they add ginger and dayap rinds to the boiled coconut. Definitely serve it on a tray lined with banana leaves. The leaves add a distinct aroma and flavor to the finished product. 😊😊😊

[@darklord6357]

​@@s.adams239the one with Calamansi skin is actually good, the Calamansi cuts the oily taste from the coconut and adds a citrus-y smell

[@wiltmarlonelao]

I have never had or done it this way, but this is extremely interesting. I will most definitely give this a go. Thank you for sharing this suggestion. I’m definitely all for the nuanced flavors.

[@xoALSox]

As a Brit, nothing beats a boiling hot sticky toffee pudding with ice cream or custard on a winter’s day. Well worth the mouth burn (impossible to wait for it to cool down)

[@karenontheair]

I love this series so much! Thanks Beryl for making so much fun KZbin content! I can’t wait to make both of these desserts.

[@BerylShereshewsky]

❤❤❤❤

[@manilaloves]

I'm a Filipino living in the UK... and this definitely is a delightful thing to watch! ❤❤❤ I love both xx

[@ejohn5135]

Both desserts have their own complexity when it comes to preparations. That water on top of the dessert is really something. The constant stirring of the coconut milk needs a lot of patience. I tried making latik before with my grandma and much easier and less time when cooking it using firewoods. I guess that is because of the natural coconut milk freshly drained from the aged coconut fruit. I don't know if I'm explaining it right but yes, the coconut milk should come from old coconut fruit not the freshly picked coconut, when making a latik.

[@suzannepaton1649]

Im definitely team Sweet. More dessert recipe swaps, please. Both of this episode's desserts looked amazing.

[@kcinca5410]

I've never had Biko but I had Sticky Toffee Pudding for the first time in 2015 in the Lake District of England. I fell in love. After that first evening, any time it was on the dessert menu no matter what I'd had for dinner I HAD to order it. It's an interesting dessert in that I never felt overfull after eating it even if I was already full when I ordered it. My husband couldn't believe it.

[@sophiedarlington7162]

Those look so good. I am definitely team DESSERT !

[@JustTiisLeague]

I’d sandwich that toffee pudding with a scoop of vanilla ice cream in between two toasted biko cakes, crown it with cracked peanut brittle, and serve it with a side of earl grey tea with a squeeze of calamansi.

[@Alan_Mac]

Fusion cooking at its best! I like it

[@eileenhildreth8355]

I do a self saucing chocolate pudding that uses the same method of boiling water on top, the pudding is a family favorite

[@traceypotter7669]

Sticky toffee pudding is the king of desserts/puddings/sweets. And i don't have a sweet , but I could very happily eat that whole cake. With loads of vaniice cream. The hot toffee combined with the cold ice cream is sublime.

[@angelameredith4132]

Beryl, thank you - definitely making Sticky Toffee Pudding ♥️♥️♥️♥️♥️

[@SingingSealRiana]

I so love seeing beryl on the kitchen with them. She is like an over exited puppy getting underflood ❤

[@agasque]

I have made a brownie recipe before that called for pouring boiling water on top before baking. Very strange experience! But extremely delicious brownies. Would love to try both of these recipes.

[@FishareFriendsNotFood972]

Love this series so much I subscribed to the channel! Thanks Beryl and guests

[@daisy9910]

I love, love, love this show! Beryl, in Australia, we call Liam's dish Sticky Date Pudding.

[@neilsant1194]

Lovely show. Sharing dish'recipes and enjoying every step of process and both party while get amazed by weird thing happening really is entertaining... Its like u share a piece of culture & its fabulous!

[@yefefiyah]

I made a sticky toffee pudding for my partner's birthday a few years ago and it was such a hit! I do think my friends and family would love Janell's biko recipe, and I'm definitely going to try it!

[@christinegraham2579]

Liam is a fun, interesting teacher & had fun with Jeanelle’s recipe! And, I’ve loved watching Jeanelle in the past!

[@RaVenTv1234]

Our Biko in Visayan part of the Philippines, we cooked the coco caramel mixture separately adding with pandan leaves. cooking it when slightly thicker and put the cooked sticky rice. We don't mix the uncooked liquid mixture because it may overcooked the rice...it will make the rice more like a porridge or congee consistency. So cooked the rice and the caramel sauce separately.

[@barbaramiller349]

Oh my gosh! Both of them look absolutely delicious! 🤤 literally drooling. 😂 I’ve heard of Sticky pudding but I haven’t had it and the Biko I’ve never heard of but I definitely want to try it! Love this show so much! ❤❤

[@leechrec]

Very cool to see that boiling water technique in making the sticky toffee pudding. I learned something new today!

[@TheTeddyBearsWon]

OMG, they both have Marmite in their cupboard….either love it or hate it, me LOVE IT

[@sangitathapar86]

Beryl, there is this goodness to you that just shines through

[@evelynsoriano4571]

In Metro Manila, we don't add sugar to Latik since the biko is already sweet. The bland/bitter taste of latik will balance the sweetness of the biko.

[@sevensongs]

Saw Beryl and had to watch! So much fun and it all looks good. 😍

[@Pudekz51790]

What’s left after cooking the coconut milk is the oil. And it the good kind of oil. So it has use.

[@michellebabbo]

Biko will taste much better if you added the brown/muscovado sugar with the coconut oil, coconut bits, a bit of water and a pinch of salt then caramelised it on low heat. Also, it won’t spoil the biko quickly with this technique. 😊

[@andrononato2599]

Should add a calamansi zest for the biko for a lil twist flavor and also some of us used mascovado sugar😊😊

[@jedidiah710]

Muscovado is the perfect sugar for biko! It is the original sugar used not brown sugar.. the molasses flavor takes the biko to another level 🤤💕

[@melanietacud1376]

Actually there's so many Rice Filipino Desert and if you can master it then you can made and sell it to people in UK... Most Filipino deserts are made of Coconut Milk😍♥️🇵🇭

[@gailalestre628]

tip: you can also use moscovado for biko. I suggest that you should mix the sugar with the oil from boiling the coconut milk, in that way you can achieve the "caramelized" part, then add the sticky rice and mix altogether until fully incorporated. 😉 Thanks for featuring filipino kakanin 🥰🥰

[@marblueony754]

In Iloilo, Philippines, we also use muscovado sugar for our biko("suman").

[@lanskycap]

Love biko! The way my aunt makes it is with ginger and that's my favorite version 😊 And muscovado is a staple at our home, use it even for coffee. Love this episode! I wanna try that sticky toffee pudding, looks yum! Hope I can try making it one day 💜

[@summerf3022]

Omgggggg I’ve never clicked so fast 😍😍 2 of my favorites!!! Beryl and Jeannelle !!!

[@RavenMelonai]

Oh wow those desserts look so delicious! I love this series so much!

[@jasonsmart3482]

Sticky toffee is deffo a favourite in the Uk best when the weather is a bit chilly. I havent had Biko but have had sticky rice pudding from Thailand and it was totally amazing.

[@Khristafer]

I didn't hear his accent until he told me to 😅

[@andywatts8654]

I dont know how any adult can lose an accent like that in 5 years!

[@kitchied]

Try the biko with mangoes! Usually, we pair mangoes with suman, but biko should work, too. This is why I was pleasantly surprised to learn that Thailand have their own version, too.

[@kurei0.]

the biggest compliment a Filipino can give a desert is that it's "not too sweet" 😅. those both look delicious ❤

[@anxiousdog]

you can put some zest usually kalamansi while cooking the rice or on sprinkle on top of it.

[@joshuaalfaro6184]

I'm Filipino but the second desert is so interesting the procedure is amazing. and it's very simple. 😮 boiling part is interesting i can make that for sure.

[@shuermarvin577]

Love both desserts. I will try these recipes. Thank you.

[@PhatTrumpet2]

I didn't even detect Liam's accent until he said he was from the UK!! The power of suggestion! Bonus points for having Marmite in the cupboard.

[@TitaMariamLovesfoodandtravel]

In our native/classic version of Biko, we caramelize first the coconut cream and brown sugar together then add the cooked sticky rice. It will turn your Biko into brownish, more caramel flavor and more sticky Biko. But your biko not bad for first attempt. Congrats 🎊 🤤 i missed cooking biko. 😋

[@roddizon2242]

the best Filipino dessert I like is sweet Banana Sabba with Onion , its a kapampamgan sweet. Biko is a favorite of my mother before, I remember in the old days, he would call me to , buy a grated hard coconut in a distance market for preparation of the Biko , because coconut milk is not available yet in cans.

[@Grumpykitteh]

Chocoflan or Tres Leche cake from Mexico

[@ukeitaa]

I will comment every time, I absolutely adore this series!!! Also 100% team savory but these desserts look amazingggg

[@laiamchronicles]

I love biko cold instead. 😊 like days old in the fridge.

[@vanessagoddess1]

Thank you Beryl. I really enjoyed the concept of this

[@gacchan]

I am definitely a dessert person!!! Thank you!

[@liamshiels8626]

Glorious to see classic pudding on the TV.

[@ellamae6360]

Hard to choose!! I love them both ❤❤❤❤❤

[@kinebrembry6224]

Just love this show and Beryl!

[@CheapExplorer]

we usually use muscovado rather than sugar because of it's deeper flavor, plus more natural (less processed is what i mean). yay biko! especially with the two latik versions, creamy latik (or even coco jam will do) on top plus the crunchy latik, yum!

[@heelrunner]

I remember during holidays, it's the job of the men in my family to make "kakanin" because it takes a lot of muscle to stir a huge vat of sticky rice. They use wooden paddles to turn the rice to prevent it from sticking to the bottom.

[@dinatienza6150]

Congratulations on making biko for the first time! I'm so glad you did it so well and that you liked it!

[@beatpirate8]

i love stixky toffee pudding. i was obsessed w videos of it and made it for a party! its so easy and delish!

[@jonathanrio6587]

I was in London last year and went to this place called The Fish Borough Market Restaurant. (I thought it was just called, "Fish" but it IS at this market, not far from the Tower Bridge. TOTALLY worth it. I am NOT a lover of fish, but I had to be a tourist and eat fish and chips. Theirs at this restaurant was AMAZING!!!! Like TOTALLY amazing! I also LOVED the mushy peas. (I wasn't even going to eat them, but I told myself I had to at least try them. SO GLAD I did) ANYWAY, I asked the waiter what was a typical British desert. he recommended the sticky toffee pudding. Needless to say, it was the perfect end to a perfect lunch!!!!!! HIGHLY recommend this place when you go to London!

[@noelbmagalona]

Wow, that's a legit Biko!!! 🤩

[@noelbmagalona]

I would love to try the british dessert! looks yummy!!!

[@ezrafriesner8370]

It’s amazing, it’s eaten mostly in winter time with vanilla ice cream, something about the combination of hot and cold really works 😁

[@windlessoriginals1150]

Such a great series.

[@jacers14]

Oh I love Biko❤❤❤ now I'm craving for it❤

[@ephraimabad2275]

I don't know if it's different on different part on Philippines but how we make biko is to reduce the coconut milk with sugar to something like a brown sauce before mixing it to cooked sticky rice. Also mixing muscovado in can result to a darker brown color and more fragrant result.

[@lyqi101]

I actually learned how to make Biko from one of Jeanelle's videos- it's so good!!

[@Zafiria]

Awesome video! I kinda wished the banana leaf was placed underneath before baking because it adds another layer of flavor to the Biko.

[@lunatickgeo]

if you like muscovado, you should look for Muscovado Rocks they might have it in Filipino stores as it's made for export. it's basically muscovado compressed to look like, well, rocks. you can eat it as is like candy or drop it in your coffee

[@mcastillano7109]

You have to use Muscovado or a really dark brown sugar for the Biko

[@irenevalencia448]

In our province in the Philippines we usually use muscovado sugar when making biko with ginger/calamansi leaves/or orange peel for extra aroma

[@redoktober526]

Muscovado sugar is also being produced in the PH. The country was once the top producer of it in the past.

[@iloveyellow7214]

YEHEY THERES A RECIPE in ghe description thank youuuu 😘

[@ChrisCaluag]

Wow! That biko looks legit!

[@durkcarter]

MORE OF THESE PLS

[@rantsandfaves]

Sticky toffee pudding is such a nostalgic childhood dessert. Great now I want some

[@TheWellnessCuess]

Those deserts look great ! 👍

[@annalim]

Can I be #TeamSweetAndSavory? These desserts look fab! I'm Filipino and love biko. :)

[@PBSFood]

yes 100% -Beryl

[@marblueony754]

As a Filipino, I'm interested to try the british toffee pudding dessert. 😋

[@ezrafriesner8370]

It’s especially good in these colder months! I hope you like it 😁

[@thinkpctive8078]

Janelle, we have Muscovado in PH HAHA. It is similar to "Panutsa" and the taste often found in sago't gulaman drink/dessert.

[@johndanielmontano]

I thought I was on Beryl's channel but it's PBS Food! Wow, this is awesome Beryl!

[@bassyey]

Good job on the biko.Looks legit! I just know that pudding tastes good too. I'll try making one.

[@seizya]

Sweets! I don't eat biko often, but if someone tells me that there's some, I'm on it! Never had sticky toffee pudding before, but I'd love to try it. If only the pub I went to not even a week after the Olympics ended had it.

[@wonderingwanderer6782]

The way I dream of having a Sunday roast and sticky toffee pudding. Btw couldn't the coconut cream be caramelized by submerging the unopened can in boiling water for a few hours, as done with condensed milk when making caramel?

[@ixhiro]

Biko with a side of vanilla ice cream? WOW. Good combo!

[@perryrhinitis]

The remainder of the cooked coconut cream is coconut oil, which you can reuse for cooking other stuff.

[@JemicaM]

I had no idea you could do that with coconut milk! How cool! I want to try it.

[@kirbymarchbarcena]

I gotta say that women who prepares any Filipino kakanin have the strongest arms in the culinary world.

[@arbeecass]

You can save the coconut oil from the “latik” and use it. It’s a healthy alternative for other oils and even good for hair treatment.

[@Mgn209]

Oooh I hope he washed the rice 😮. Both desserts look super yummy.

[@angelacaresosa673]

I know there may be different versions of biko out there but as a Boholano, that biko looked pale and mushy. We don’t mix the coconut milk and sugar with the cooked rice. Instead, we make latik or caramelize the coconut milk with the sugar then mix with the cooked rice. 😊

[@arthurryanorilla356]

I can already smell of making Latik. Spreading around the kitchen. When I was a kid the smell of latik is an indication that my mom is making biko. Funny thing about it my mom loves biko room temperature while me and sister and young brother LOVE it while its smoking hot and that where mom's mad and the stinelas flying cause we are already eating it. 🤣😂🤣