Biko (Filipino Rice Cake). Biko (pronounced bee-koh), a rice cake, is a native Filipino delicacy or 'kakanin' where glutinous rice is cooked with coconut milk and brown sugar then topped Latik. The latik can be either in curd form or syrup. Biko (Filipino Sticky Rice Cake) Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar.
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word "kanin" which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). Biko is a sweet Filipino sticky rice cake. You can have Biko (Filipino Rice Cake) using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Biko (Filipino Rice Cake)
- You need 2 cups of glutinous rice.
- It’s 4 cups of coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each).
- It’s 2 cups of water.
- It’s 1 cup of brown sugar.
- It’s 6 drops of ube essence (optional).
- You need 1 tbsp of vegetable oil.
It is made of glutinous rice, coconut milk, coconut cream, and brown sugar, topped with caramelized coconut cream. It is often served during fiestas, birthdays, Christmas, New Year and any other special events. There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut.
Biko (Filipino Rice Cake) step by step
- Wash glutinous rice in a pot or rice cooker. Drain excess water. Add 2 cups of water. Cook glutinous rice like you would with regular white rice..
- On a pan, pour 2 cups of coconut milk and sugar. Set to medium heat and bring to a boil..
- Add 6 drops of ube essence to mixture (optional)..
- Add rice to the mixture. Constant mixing (folding motion) is necessary to prevent crusting at the bottom of the pan..
- Keep mixing till sticky enough that it looks like a dough..
- Put biko in a container and push with a spatula to even out surface..
- Cooking latik: In a separate pan, pour 1 can/2 cups of coconut milk. Bring to boil and set to high heat. Keep stirring until paste-like consistency is observed then add vegetable oil to aid in toasting the coconut milk..
- Once browned remove from heat, and drain and squeeze excess oil with a paper towel..
- Spread latik over biko. Serve and enjoy..
Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with "latik". Biko is a Filipino rice cake dessert made of glutinous rice (sweet rice), coconut milk and brown sugar topped with latik or caramel coconut topping. Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency. The topping is latik or the fried coconut milk curd, set at the center of each slice.