Biko Recipe
Biko is a Filipino Coconut Rice Cake made of glutinous rice and coconut milk. Chewy and sticky, this native delicacy is nicely sweet and rich. Also try, Suman Malagkit.
Biko is one of the native delicacies that is widely made back home. We’d be invited by friends and relatives to come to their town to celebrate theirfiesta- a delight.Fiesta is a the day that commemorates the town’s patron saint or the founding of a town. This is celebrated by a big feast: delicious food, music, and friends and family visiting from other towns. Imagine, house after house, each had their own spread on a table, and each had their own version of biko.
Now more than ever, I have grown to love the simple flavors of a typical Filipino kakanin. Well of course, we have the ube which has taken the mainstream. But the simplicity of the flavors of suman, biko and sapin sapin is so easy to love. Coconut milk, some sweetener, maybe milk- these are basic ingredients that make up a lot of Filipino native treats.
Biko: A Coconut Rice Cake
- Biko is made by combining rice and caramelized coconut milk. Deep, earthy flavor that is sweet and cozy. And because rice is the base, it is such a comforting treat.
- Such Simple Ingredients: Glutinous rice, Coconut Milk, Brown Sugar, and Salt.
Let’s Make Biko
Cook the Rice. Combine water and the rinsed and drained glutinous rice in a medium saucepan. Over medium heat, cook the rice, stirring often to avoid stickiness at the bottom of the pot. The rice will only be partially cooked at this point.
Cook the Coconut Caramel. Cook the coconut milk and brown sugar over medium heat in a large saucepan. Stir often and cook until the mixture is thick, sticky and deep brown in color. Lower heat as needed to avoid burning here. Reserve 1 cup of this caramel.
Combine Rice and Syrup in the Saucepan. Add the rice to the coconut caramel and toss and stir until the liquid is absorbed, and the rice is toasted in some parts.
Bake the Biko. Transfer and press the mixture firmly in a greased 8 inch baking pan. Pour the reserved caramel on top. Bake the Biko at 350 F for 30 minutes, or until the coconut caramel is bubbly.
Enjoy Biko with a cup of tea, hot chocolate or coffee! A warm slice for breakfast or snack- a true delight! To serve leftovers, reheat in the microwave for 15-30 seconds. Keep leftovers covered in the fridge.
More Filipino Sweets
Biko Recipe
Equipment
- 1 8×8 inch baking tin
Ingredients
- 2 cups glutinous rice
- 2 cups water
- 2 cans coconut milk 400 ml each
- 1 ½ cup brown sugar
- 1 tsp salt
Instructions
- Cook the Rice. Rinse and drain the glutinous rice. In a medium pot, combine water and glutinous rice. Cook over medium heat, stirring very often especially during the start of cooking to avoid the rice from sticking to the bottom. Allow to come to a gentle simmer, then continue to cook while stirring often, until all liquids are absorbed. The rice is just partially cooked at this point.
- Make the Coconut Caramel. In a large saucepan, combine coconut milk and brown sugar. Stir until the sugar is dissolved. Cooked over medium heat, stirring occasionally. The color will be patchy at first , then will combine into a creamy coffee colored liquid.
- Continue to Cook the Caramel until Thickened. After boiling, allow the mixture to come to a steady simmer. Continue to cook until thickened and sticky. Stir in the salt. The color will be a deeply caramelized brown. This process can take up to an hour or slightly less. Scoop out about 1 cup of the syrup and set aside.
- Incorporate the Rice. Add the rice to the saucepan, cook over low to medium heat until the liquid is absorbed and the rice becomes toasted in some parts. Press this into a greased 8 inch square pan.
- Bake the Biko. Preheat oven to 350 ℉. Pour the reserved coconut caramel all over the rice. Bake at 350 ℉ for 30 minutes, or until the caramel is bubbly. Remove from the oven and allow to cool. Slice into serving sizes.
- Storing and Serving Leftovers. Store biko in the fridge for up to 5 days, wrapped or covered well. To serve, reheat slices in the microwave for 10-15 seconds.
Notes
- Cooking the Rice. Stir often to prevent the rice from sticking and burning at the bottom of the pan.
- Coconut Caramel. This can take up to an hour or so. The resulting liquid is thick, sticky and really deep brown. Lower heat as needed to avoid burning this sauce.
- Coconut Milk. Choose the canned coconut milk, not the ones in beverage section. Look for the full fat and not the light version.
A sweet breakfast treat for me!