Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, biko (filipino rice cake). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Biko (Filipino Rice Cake) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Biko (Filipino Rice Cake) is something which I’ve loved my whole life. They are fine and they look wonderful.
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 recipe, we must prepare a few ingredients. You can cook biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you can achieve that.
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)
- Take 2 cups water
- Make ready 1 cup brown sugar
- Take 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. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines.
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