The Bagobo tribe has many kinds of their own desserts. They have "nilotlot", a ground cassava placed inside the bamboo tube and cooked into the fire. But for me, the best dessert of the Bagobos which I already tasted is the " biko corn" which is made up of milled native corn. The Bagobo corn as they called. It is better, delicious and tastier than the new version of the biko today. It has also a sweet smell and soft and thick texture. Mostly it is prepared during special occasions of the tribe.
Many of us are very ignorant to this tribe especially to their food. But because of our curiosity to know some specialties of the the Bagobos, some people discovered it like how to prepare a "biko corn". They have discovered its secret of the Bagobos on what makes it tastier. To do this dessert, you have to prepare the tools to be used and the main ingredients which are the milled Bagobo corn, coconut milk, sugar and milled peanuts. The cooking process of this dessert is the same on how to cook the biko today.
* First, you should cook the miled Bagobo corn and boil the coconut milk until it becomes a coconut oil.
* Second, place the cooked milled Bagobo corn to the pan where the coconut oil still boiling.
* Third, mix them with sugar.
* Lastly, put the milled peanut in the top of the " biko corn" as a topping and then serve.
You shoul always remember that we should make sure that the coconut milk becomes thick and cooked.
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