Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, filipino glutinous rice cake(biko). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Filipino Glutinous Rice Cake(Biko) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Filipino Glutinous Rice Cake(Biko) is something that I have loved my whole life.
Biko is a rich, chewy Filipino rice cake made with sticky rice, coconut milk, and dark sugar. Traditionally served in a round, shallow bamboo tray lined with banana leaves known as a bilao, biko belongs to a category of sweets called kakanin, which is made up entirely of rice cakes. 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.
To begin with this recipe, we must first prepare a few ingredients. You can have filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
- Get 1 kg. Glutinous Rice
- Prepare 250-300 grams brown sugar
- Prepare 2 cups coconut milk (divided into 2cups)see note 1.
- Prepare Pandan leaves or vanilla essence (optional)
- Make ready note 1
- Make ready 1 cup for toppings(latik)1cups for our sugar/Glutinous rice
It's made from glutinous rice, brown sugar, and coconut milk. Traditionally, biko is garnished with latik (cooked coconut milk residue), but my grandmother's recipe calls for a garnish of coconut flakes, sugar, and sesame seeds instead. Biko is a traditional dessert made of sweet sticky rice or glutinous rice, coconut milk, and brown sugar. Many Filipinos make Biko during holy week as part of a puasa or fasting on the lenten season.
Steps to make Filipino Glutinous Rice Cake(Biko):
- Wash and cook the glutinous rice just like the way we cook normal rice but lessen the water,add the clean pandan leaves.
- While cooking the glutinous rice we can cook now our latik or toppings,in a frying pan pour the coconut milk or coconut cream.let it boil and simmer then stir constantly to avoid burning,when the oil extracted already and golden brown color appear it's done.separate the coconut oil from the latik.
- When glutinous rice was cooked,we can now start cooking
- In a wok pour the coconut milk, let it boil..then add the sugar,stir to dissolve the sugar and let it boil again for a couple of minutes.
- When it's thick already,we can now add our cooked glutinous rice and constantly stir or mix it until its done,we can say it is done when we stir it and it's so sticky or almost all of the glutinous rice was stick on your ladle.
- Quickly transfer to a greased tray(use the coconut oil for greasing the tray)then flatten it.
- Put our toppings (latik),then serve
Biko is a traditional dessert made of sweet sticky rice or glutinous rice, coconut milk, and brown sugar. Many Filipinos make Biko during holy week as part of a puasa or fasting on the lenten season. This sweet dessert has many versions all over the Philippines. Biko is usually topped with latik or caramelized sugar and coconut milk combo. Biko is a sweet Filipino sticky rice cake.
So that’s going to wrap it up for this exceptional food filipino glutinous rice cake(biko) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
