Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, filipino glutinous rice cake(biko). One of my favorites. For mine, I am going to make it a little bit unique. 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 popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Filipino Glutinous Rice Cake(Biko) is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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):
- Prepare 1 kg. Glutinous Rice
- Take 250-300 grams brown sugar
- Prepare 2 cups coconut milk (divided into 2cups)see note 1.
- Make ready Pandan leaves or vanilla essence (optional)
- Prepare note 1
- Make ready 1 cup for toppings(latik)1cups for our sugar/Glutinous rice
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. 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.
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 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 Philippines. Biko is usually topped with latik or caramelized sugar and coconut milk combo. Biko is a sweet Filipino sticky rice cake.
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