Biko (Filipino Rice Cake). 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.
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) using 4 ingredients and 9 steps. Here is how you cook that.
Ingredients of Biko (Filipino Rice Cake)
- It's 4 cups of Glutinous rice.
- It's 3 cans (14 oz) of Coconut milk.
- You need 2 1/2 cups of dark Brown sugar,packed.
- It's 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). Biko (BI-KOH) is the Filipino term for sweet sticky rice cake.
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..
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.