Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, biko (filipino rice cake). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Biko (Filipino Rice Cake) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Biko (Filipino Rice Cake) is something that I have loved my entire life. They’re nice and they look fantastic.
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 particular recipe, we have to first prepare a few components. You can cook biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Biko (Filipino Rice Cake):
- Make ready 2 cups glutinous rice
- Get 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- Make ready 2 cups water
- Take 1 cup brown sugar
- Prepare 6 drops ube essence (optional)
- Prepare 1 tbsp vegetable oil
This sweet dessert has many versions all over the Philippines. Biko is usually topped with latik or caramelized sugar and coconut milk combo. Biko (pronounced bee-koh) is a sticky rice cake from the Philippines. It's made from glutinous rice, brown sugar, and coconut milk.
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.
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. Biko is a type of sticky rice cake, otherwise known as kakanin. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones!
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