Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, filipino glutinous rice cake(biko). One of my favorites. For mine, I am going to 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.
Filipino Glutinous Rice Cake(Biko) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Filipino Glutinous Rice Cake(Biko) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
- Make ready 1 kg. Glutinous Rice
- Get 250-300 grams brown sugar
- Get 2 cups coconut milk (divided into 2cups)see note 1.
- Take Pandan leaves or vanilla essence (optional)
- Take note 1
- Prepare 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.
Steps 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.
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