Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, biko (filipino rice cake). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Biko (Filipino Rice Cake) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. 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
- Prepare 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Prepare 2 cups water
- Get 1 cup brown sugar
- Get 6 drops ube essence (optional)
- Prepare 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. 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).
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.
Bring to boil and set to high heat. 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). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines. It's made from glutinous rice, brown sugar, and coconut milk.
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