Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, biko (filipino rice cake). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Biko (Filipino Rice Cake) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Biko (Filipino Rice Cake) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Biko (Filipino Rice Cake):
- Take 2 cups glutinous rice
- Prepare 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Prepare 2 cups water
- Make ready 1 cup brown sugar
- Take 6 drops ube essence (optional)
- Make ready 1 tbsp vegetable oil
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. Bring to boil and set to high heat. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines.
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.
Bring to boil and set to high heat. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines. 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. 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).
So that is going to wrap it up for this exceptional food biko (filipino rice cake) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
