This native delicacy is made from glutinous rice cooked in coconut milk with camoteng ube, butter, brown sugar and shredded buko. This delicacy is similar to biko, but biko is only composed of malagkit rice, brown sugar and coconut milk.
- 3 cups malagkit rice, cooked
- 2 cups brown sugar
- 1 cup camoteng ube, boiled (purple colored sweet potato)
- 1 cup coconut milk
- 1 cup butter
- 1 cup buko, shredded
- 1 cup latik
- Banana leaves
- Mix malagkit, camoteng ube, butter, buko and sugar in pan with coconut milk.
- Cook until thick. When cooked, spread sinocmane on banana leaves and slice into squares.
- Garnish with latik on top.
- To make the latik, boil coconut milk until it curds and turns to brown. Remove from pan and drain the oil.