Biko or Filipino Sticky Rice is a native delicacy in the Philippines. It consist of glutinous rice, coconut milk and brown sugar. This simple yet delicious food is indispensable in Filipino home especially on Lenten season and All Souls and Saints day.
Ingredients
There are only 3 ingredients for this recipe.
1. Glutinous rice
2. Coconut milk / coconut cream
3. Brown sugar
How to Make Biko
It is just easy to cook biko but it is a little bit time consuming. First you have to cook the glutinous rice with second washing of coconut milk. You may just use water if coconut milk is limited.
Then caramelized coconut cream and sugar and set it aside for topping later. This coconut and sugar caramel is called latik locally.
In the same pan, add coconut milk and let it boil. When its oil is starting to come out, add brown sugar until you get this sticky consistency of the coconut and sugar caramel. Add the cooked glutinous rice and mix it well. Once coconut and sugar caramel are all absorbed by the rice, it is now done.
I personally put my biko in a rectangular food container and pour latik on top. Then I put it inside the freezer so we can eat it for our afternoon snack. This will last from 3-5 days.
For presentation purposes, I place my biko on a circular container and put coconut and sugar caramel on top.
Biko (Filipino Sticky Rice Cake Recipe)
Equipment
- Wok
Ingredients
- 500 grams Glutinous Rice
- 3 cups Brown Sugar
- 3 cups Coconut milk or coconut cream
Instructions
- Cook the glutinous rice with second washing of coconut milk. Set aside.
- Caramelized 1 cup of coconut cream and 1 cup of brown sugar sugar and set it aside for topping later.
- In the same pan, add coconut milk and let it boil. When its oil is starting to come out, add brown sugar until you get this sticky consistency of the coconut and sugar caramel.
- Add the cooked glutinous rice and mix it well.
- Once coconut and sugar caramel are all absorbed by the rice, it is now done.
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