Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, biko (filipino rice cake). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Biko (Filipino Rice Cake) is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Biko (Filipino Rice Cake) is something that I’ve 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 particular recipe, we must prepare a few components. You can cook biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Biko (Filipino Rice Cake):
- Prepare 2 cups glutinous rice
- Make ready 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Get 2 cups water
- Get 1 cup brown sugar
- Prepare 6 drops ube essence (optional)
- Prepare 1 tbsp vegetable oil
Biko (Filipino Sticky Rice Cake) Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It's an easy and simple homemade dessert that is popularly served at parties and gatherings. Without even knowing it, I was eating rice for breakfast, lunch, dinner, and dessert. Biko is a traditional dessert made of sweet sticky rice or glutinous rice, coconut milk, and brown sugar.
Instructions to make Biko (Filipino Rice Cake):
- 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.
Without even knowing it, I was eating rice for breakfast, lunch, dinner, and dessert. 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.
So that’s going to wrap this up with this exceptional food biko (filipino rice cake) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
