Chef Tatung, you not only taught us Filipinos how to cook simple but tasty dishes (and desserts), you give us JOY and PRIDE as Filipinos for ALL the world to relish and honor. Thank you so much! MABUHAY!!!!
Hello Chef Tatung, I loved your recipe. I followed your dir3ctions, except I used the langka, I don’t have fennel seeds so I used chopped langka. Oh, it was so good. I gave some to some people and they loved it. I cooked ninong Ka malagkit cuz, it’s my Fathers death anniversary Oct. 20. Today is Oct 19. Thank you for your expertise Chef Tatung (I googled you as simpol and I found your RUclips . God Bless po. (From North Carolina )
I always follow your recipe because I tried the other content creator for Filipino recipes--they are lacking one special procedure--you are on point. Nothing hidden--IT IS WHAT IT IS! AT ANG SARRAPP NG LUTO MO/KO!🤣🤣🤣
Chef Tatung when i saw this video i missed my aunt and my mother coz they always cook biko during lenten season and all saints day. Thanks po for sharing.❤
Hopefully magkaroon ka ng ramdom guest everytime para at least ma verify yung luto kung masarap ba talaga or nasa tamang lasa, i remembred Chef RV has a guest friend niya pero ng tikman ang luto ni Chef RV sinabi niyang mapait pa kulang sa alat. just saying
Samin dati nong 90's nakatikim ako ng biko/suman na niluto ng Lola daleng ko, ang nilalagay nya dahon ng calamansi o pomelo yata yun instead ng balat ng calamsi sa malagkit habang naka saing, para daw mabawasan yung umay ng tamis.
@@ChefTatung Kasi chef kung balat ng calamansi minsan Yung puting part sa likod ng balat ng calamansi e may mapait minsan, pero kung dahon lang ng calamansi o pomelo Yung NAGBIBIGAY lang is Yung lasa ng aroma ng calamansi o pomelo.
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Thank u for info for small single recipe,Ikaw lng ang ngbibigay ng simple single recipe,mabuhay
I'm so happy to hear that! Thank you so much for the support and for watching!
Chef Tatung, you not only taught us Filipinos how to cook simple but tasty dishes (and desserts), you give us JOY and PRIDE as Filipinos for ALL the world to relish and honor.
Thank you so much! MABUHAY!!!!
Wow, thank you! My pleasure.
so happy found your recipe and now i can make my fave biko ☺️
Very new yr.bfore lagi akong magluto Ng ganyan.yan ang pinabigay KO SA MGA kapit bahay.my fav.po
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
Ohh chef i miss Philippines a lot and sometimes making a filipino dishes which makes me very emotional 😭
Hello Chef Tatung, I loved your recipe. I followed your dir3ctions, except I used the langka, I don’t have fennel seeds so I used chopped langka. Oh, it was so good. I gave some to some people and they loved it. I cooked ninong Ka malagkit cuz, it’s my Fathers death anniversary Oct. 20. Today is Oct 19. Thank you for your expertise Chef Tatung (I googled you as simpol and I found your RUclips . God Bless po. (From North Carolina )
Thank you so much and God bless!
I always follow your recipe because I tried the other content creator for Filipino recipes--they are lacking one special procedure--you are on point. Nothing hidden--IT IS WHAT IT IS! AT ANG SARRAPP NG LUTO MO/KO!🤣🤣🤣
Hope you enjoy! Thanks for watching!
Delicious! Chef Tatung always makes it easy to create mouthwatering treats like Bibingkang Malagkit! 😋👏
Glad you like it! Thanks for watching!
Wow! Looks yummy! I will try this Simpol recipe. Thank you Chef for sharing!❤🥰
Chef Tatung when i saw this video i missed my aunt and my mother coz they always cook biko during lenten season and all saints day. Thanks po for sharing.❤
Sorry to hear that, but thanks a lot. Glad you like it!
@@ChefTatung yes po! Now i know how to cook it the so yummy and easiest way.
Chef I have your book here in Saudi Arabia o enjoy reading it.❤
Salamat ho Chef paborito ko ho ang kakanin- please more kakanin recipes if possible. salamat ho. ingat kayo lagi ❤🙏🏻
Sure! We have some previous kakanin recipes in this channel. Please do watch it. Thanks a lot!
Added to my bucket list yn chef Tatung.thank you for sharing us.
Hope you enjoy!
Chef Tatung maraming salamat po sa masarapna recipe ng traditional na biko.
My pleasure! Thank you too!
CHEF THANK YOU MY FAVORITE MGA KAKANIN TRADITIONAL
Thank you too!
Looks So yummy !!!!! Thank you for sharing again chef !❤
You're very much welcome! Thank you too!
My all-time fav kakanin..thanks Chef
You are most welcome!
My lola uses calamansi peel. I think most of Iloilo does.
Thanks for sharing
You're welcome!
Thank you for sharing this, Chef! We love learning from your channel! 🙏🏼✨
My pleasure! That is one of my goal doing this channel. Thanks for watching.
Looks so yummy!!
It was!
I’m not really into dessert but I can eat this and cassava cake all day. Tfs and I hope you’re having a great summer. Chef! 5:49
Thank you! You too!
Yum! I'l make this too one of these days
Great! Hope you like it!
That's lovely looking ❤💪💪👍🏽👍🏽🙏🙏🇬🇾
Not just the look but the taste, ooohhhh so yummy and delicious.
Kudos chef super yummy yan ❤
Thank you 😋
the local term for fennel seeds is "anis-palay".... available at your local palengke sa spice vendor and supermarkets.
Thanks for the info!
Really learned after watching this dude's presentation/instruction; a great one. I will try his recipe, indeed. I think I can do it! Thanks❤❤❤❤👋👋👋
You can do it! Please do!
@@ChefTatung I will with a passion. Thanks to you.🙏👍
Let's go! Thank you too!
kamay din sa amin sa Mindanao 😊
Wow yummy food 😋
Thank you 😋
Simple talaga mas maganda. Walang kumplikadong recipe.
fennel seed is different from anise seed but has similar flavor.
oo santan din sa amin sa bikol
Hi chef avid follower here. Ask ko lang whats the temperature of the oven? thank you!
D na po nmin yan ino- oven 😋
We called that fennel seeds in Montreal
So yummy
Thank you 😋
Sheerreeeppp 😋😋😋😋😋😋😋😋😋❤❤
Yeah!!
Attendance ✔️
For sure masarap nanaman tu❤
Really good! Try it!
@@ChefTatungeto nga I’m watching rightnow ng maka gawa na at may potluck kami later..
from: canada😅
Hurray! That's fantastic! Really lovely! I hope it pleases everyone.
thanks sir for the recepe
Most welcome! Thank you too!
Chef how long in the oven and what temperature po.
Muscovado sugar, we call it kalamay in hiligaynon/ilonggo.
sa bohol tawag namu anang brown kaau na sugar ay kinugay
Ganda po ng mga gamit mong pang luto saan mopo nabili yan sno pong brand.. yummy love biko
Masflex.
@@ChefTatung thanks
Thank you too!
calamay in Waray
Thanks po matagal na akong nag-craved sa bibingkang malagkit,, chef anong temperature at ilan minutes po? Salamat
How long did you bake it for at ano ang oven temperature. I wanna try make this eh
Chef, it is hard to get fresh coconut where I live; Can I use canned coconut cream, if not available, can canned coconut milk do as well?
Yes you can. But it can change the texture or the taste of this dish. It just it na lang the ingredients if you want to.
@@ChefTatungthanks!
❤
We just use the pandan leaves to make the Biko aromatic 😋
Love that!
Chef is it lihiya? The Tagalog for fennel seeds?
Temperature and time
When put it in the oven chef?
Bakit Bebengka tawag nyo sa Beko? Noong pina panuod ko eto vedio nag gagawa ng Suman ang tita ko d2 sa Germany 😂
❤🤤
We call gata here in Indonesia 'santan'.
Thanks for the info!
U did not mention temp of d oven
Ilang mins. po sya sa oven ?
Hi chef anung temp and ilang minutes po s oven? Thanks #FDHsHK
chef, ang ratio po ng tubig sa malagkit is 1:1?
First 🥇
Sugar overload but looks good!
Super yummy! Try it.
anis palay
Bulakenas don't use anise or ginger! We add the langka
papano maalis angpagkaka amag ng bico or malagkit rice ko po. kasi nagluto ako tapos after few days inamag ang ibabaw. ayoko naman i ref siya
Mascovado sugar or Kinugay.😅
2:54 "zest"
Hopefully magkaroon ka ng ramdom guest everytime para at least ma verify yung luto kung masarap ba talaga or nasa tamang lasa, i remembred Chef RV has a guest friend niya pero ng tikman ang luto ni Chef RV sinabi niyang mapait pa kulang sa alat. just saying
Sure!
Nakakatakam Chef ang linuto mo
Thanks for sharing your recipe🥰
My pleasure! Thank you too for watching!
Samin dati nong 90's nakatikim ako ng biko/suman na niluto ng Lola daleng ko, ang nilalagay nya dahon ng calamansi o pomelo yata yun instead ng balat ng calamsi sa malagkit habang naka saing, para daw mabawasan yung umay ng tamis.
Ganyan din po kame sa bahay pagnagluto ng biko, iwas umay kasi sarap ng aroma ng dahon ng pomelo, pro baby leaves nilalagay namin
Oh really? That's good idea! Thanks for the info!
@@ChefTatung Kasi chef kung balat ng calamansi minsan Yung puting part sa likod ng balat ng calamansi e may mapait minsan, pero kung dahon lang ng calamansi o pomelo Yung NAGBIBIGAY lang is Yung lasa ng aroma ng calamansi o pomelo.