Biko (Filipino Rice Cake)
Biko (Filipino Rice Cake)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, biko (filipino rice cake). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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. Traditionally, biko is served on a bilao, a round wooden bamboo tray, lined with coconut-oiled.

Biko (Filipino Rice Cake) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Biko (Filipino Rice Cake) is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Biko (Filipino Rice Cake):
  1. Take 2 cups glutinous rice
  2. Take 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
  3. Take 2 cups water
  4. Make ready 1 cup brown sugar
  5. Prepare 6 drops ube essence (optional)
  6. Make ready 1 tbsp vegetable oil

There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich. Biko (BI-KOH) is the Filipino term for sweet sticky rice cake. Some serve it with toppings, some don't.

Instructions to make Biko (Filipino Rice Cake):
  1. 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.
  2. On a pan, pour 2 cups of coconut milk and sugar. Set to medium heat and bring to a boil.
  3. Add 6 drops of ube essence to mixture (optional).
  4. Add rice to the mixture. Constant mixing (folding motion) is necessary to prevent crusting at the bottom of the pan.
  5. Keep mixing till sticky enough that it looks like a dough.
  6. Put biko in a container and push with a spatula to even out surface.
  7. 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.
  8. Once browned remove from heat, and drain and squeeze excess oil with a paper towel.
  9. Spread latik over biko. Serve and enjoy.

Others also add vanilla extract, but it's optional. This rice dessert is popular during New Year's Eve. Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but.

So that’s going to wrap it up for this exceptional food biko (filipino rice cake) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!