Biko (Filipino Rice Cake) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Biko (Filipino Rice Cake)! A quick and easy dinner that is ready in under 20 minutes! 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 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. 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) with 6 Ingredients and 9 steps. See the following guide!
Ingredients for Biko (Filipino Rice Cake):
- 2 cups glutinous rice.
- 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each).
- 2 cups water.
- 1 cup brown sugar.
- 6 drops ube essence (optional).
- 1 tbsp vegetable oil.
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). Biko (BI-KOH) is the Filipino term for sweet sticky rice cake.
Step by step how to cook 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..
Some serve it with toppings, some don't. Others also add vanilla extract, but it's optional. This rice dessert is popular during New Year's Eve. Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with "latik". Biko is a rice cake with caramel topping or latik and here is the recipe for Biko.