Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, biko (filipino rice cake). It is one of my favorites food recipes. This time, I will make it a bit unique. 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 popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Biko (Filipino Rice Cake) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must 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):
- Get 2 cups glutinous rice
- Take 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Prepare 2 cups water
- Take 1 cup brown sugar
- Make ready 6 drops ube essence (optional)
- Get 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 (pronounced bee-koh) is a sticky rice cake from the Philippines.
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.
Without even knowing it, I was eating rice for breakfast, lunch, dinner, and dessert. 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’s going to wrap it up with this special food biko (filipino rice cake) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
