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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, biko (filipino rice cake). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Biko (Filipino Rice Cake) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Biko (Filipino Rice Cake) is something which I’ve loved my entire life.

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.

To begin with this recipe, we have to prepare a few components. You can cook biko (filipino rice cake) using 4 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Biko (Filipino Rice Cake):
  1. Get 4 cups Glutinous rice
  2. Take 3 cans (14 oz) Coconut milk
  3. Take 2 1/2 cups dark Brown sugar,packed
  4. Take 1/4 tsp Fine salt

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. Place rice in a large bowl. Soak with cool water overnight.
  2. Rinse and drain rice. Set aside.
  3. Reserve 3/4 cup of coconut milk. Pour the remaininh coconut milk and 1 1/2 cups of water in a large sauce pan. Cook in medium heat until it simmers.
  4. Add drained rice into the simmering mixture. Stir often making sure rice does not burn along the sides of the pan. Continue to cook over medium heat until rice soaks up most of the liquid.
  5. Reduce heat and add 1 1/2 cups of brown sugar and salt to the rice mixture. Continue to cook, stirring often. Taste a small amount of rice to check if it is cooked through.The mixture should be thick and sticky at this point.
  6. Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer.
  7. In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup of brown sugar. Bring to a boil until sugar has dissolved. Remove from heat and allow it to cool slighty before gently pouring over the rice mixture.
  8. Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling.
  9. Allow to cool before serving.

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.

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