Recipe: Yummy Biko (Filipino Rice Cake)

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.

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. You can have Biko (Filipino Rice Cake) using 4 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Biko (Filipino Rice Cake)

1. Prepare of Glutinous rice.
2. You need of Coconut milk.
3. It's of dark Brown sugar,packed.
4. Prepare of Fine salt.

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.

Biko (Filipino Rice Cake) instructions

1. Place rice in a large bowl. Soak with cool water overnight..
2. Rinse and drain rice. Set aside..
3. 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..
4. 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..
5. 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..
6. Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer..
7. 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..
8. Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling..
9. Allow to cool before serving..

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.

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