Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, filipino glutinous rice cake(biko). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Filipino Glutinous Rice Cake(Biko) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Filipino Glutinous Rice Cake(Biko) is something which I’ve loved my entire life.
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 get started with this recipe, we have to first prepare a few components. You can cook filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
- Get 1 kg. Glutinous Rice
- Get 250-300 grams brown sugar
- Make ready 2 cups coconut milk (divided into 2cups)see note 1.
- Take Pandan leaves or vanilla essence (optional)
- Take note 1
- Get 1 cup for toppings(latik)1cups for our sugar/Glutinous rice
It is made of glutinous rice, coconut milk, coconut cream, and brown sugar, topped with caramelized coconut cream. It is often served during fiestas, birthdays, Christmas, New Year, and any other special events. Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency.
Instructions to make Filipino Glutinous Rice Cake(Biko):
- Wash and cook the glutinous rice just like the way we cook normal rice but lessen the water,add the clean pandan leaves.
- While cooking the glutinous rice we can cook now our latik or toppings,in a frying pan pour the coconut milk or coconut cream.let it boil and simmer then stir constantly to avoid burning,when the oil extracted already and golden brown color appear it's done.separate the coconut oil from the latik.
- When glutinous rice was cooked,we can now start cooking
- In a wok pour the coconut milk, let it boil..then add the sugar,stir to dissolve the sugar and let it boil again for a couple of minutes.
- When it's thick already,we can now add our cooked glutinous rice and constantly stir or mix it until its done,we can say it is done when we stir it and it's so sticky or almost all of the glutinous rice was stick on your ladle.
- Quickly transfer to a greased tray(use the coconut oil for greasing the tray)then flatten it.
- Put our toppings (latik),then serve
Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency. The topping is latik or the fried coconut milk curd, set at the center of each slice. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines. It's made from glutinous rice, brown sugar, and coconut milk.
So that’s going to wrap this up with this exceptional food filipino glutinous rice cake(biko) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
