Biko (Filipino Rice Cake). Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It's an easy and simple homemade dessert that is popularly served at Rice is a staple in Filipino cuisine (and many other Asian countries). From rice porridge, rice noodles, rice cakes, and rice cereal, rice is used in.
Traditionally, biko is served on a bilao, a round wooden bamboo tray, lined with coconut-oiled. Is a Filipino sticky rice cake made from "malagkit". This sweet sticky rice dessert is referred to as kakanin. You can cook Biko (Filipino Rice Cake) using 4 ingredients and 9 steps. Here is how you cook it.
Ingredients of Biko (Filipino Rice Cake)
- It’s 4 cups of Glutinous rice.
- It’s 3 cans (14 oz) of Coconut milk.
- It’s 2 1/2 cups of dark Brown sugar,packed.
- Prepare 1/4 tsp of Fine salt.
It is often served as dessert or meryenda Biko Recipe. Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word "kanin" which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with "latik".
Biko (Filipino Rice Cake) instructions
- Place rice in a large bowl. Soak with cool water overnight..
- Rinse and drain rice. Set aside..
- 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..
- 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..
- 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..
- Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer..
- 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..
- Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling..
- Allow to cool before serving..
Biko is a rice cake with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in. 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 – Filipino Sweet Sticky Rice Recipe – Jill Teves – Biko – Filipino Sweet Sticky Rice Recipe Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat.