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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, biko (filipino rice cake). One of my favorites. This time, I’m gonna make it a little bit tasty. 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Biko (Filipino Rice Cake) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook 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. Make ready 2 cups glutinous rice
  2. Make ready 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
  3. Make ready 2 cups water
  4. Take 1 cup brown sugar
  5. Prepare 6 drops ube essence (optional)
  6. Get 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 is going to wrap this up for this special food biko (filipino rice cake) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!