Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filipino glutinous rice cake(biko). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Filipino Glutinous Rice Cake(Biko) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Filipino Glutinous Rice Cake(Biko) is something which I’ve loved my entire life.
You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can't find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Black sweet rice or a combination of white sweet rice can be use in making biko. Canned ripe jackfruit can be added for additional taste. (Add the juice in water for rice cooking and pour the jackfruit with the rice into the caramel juice.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
- Take 1 kg. Glutinous Rice
- Get 250-300 grams brown sugar
- Make ready 2 cups coconut milk (divided into 2cups)see note 1.
- Prepare Pandan leaves or vanilla essence (optional)
- Prepare note 1
- Get 1 cup for toppings(latik)1cups for our sugar/Glutinous rice
It consist of glutinous rice, coconut milk and brown sugar. This simple yet delicious food is indispensable in Filipino home especially on Lenten season and All Souls and Saints day. The filipino rice cake can be made with various ingredients in different styles such as rice flour, corn, cassava (my mom's specialty!), etc. I learned the term "Biko" later on in life from Philippine born friends from other areas in the archipelago (I was born and raised in the states), describing the rice cake made with sweet rice and.
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
The filipino rice cake can be made with various ingredients in different styles such as rice flour, corn, cassava (my mom's specialty!), etc. I learned the term "Biko" later on in life from Philippine born friends from other areas in the archipelago (I was born and raised in the states), describing the rice cake made with sweet rice and. Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. Biko is a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with caramel, latik (a type of reduced coconut cream) I am so craving for some rice cake now, you can't blame me as I haven't tried them for quite sometime and now is the payback time.
So that is going to wrap this up with this special food filipino glutinous rice cake(biko) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
