Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, biko (filipino rice cake). One of my favorites. This time, I will make it a 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Biko (Filipino Rice Cake) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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):
- Make ready 2 cups glutinous rice
- Make ready 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Take 2 cups water
- Prepare 1 cup brown sugar
- Prepare 6 drops ube essence (optional)
- Prepare 1 tbsp vegetable oil
Sticky, chewy, and oh so sweet, biko is a delicious treat that Filipinos all across the world enjoy. Biko is a type of sticky rice cake, otherwise known as kakanin. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with.
Steps 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.
With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with. 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.
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