Biko Recipe
Biko is a popular Filipino dessert made with glutinous rice, coconut cream, and brown sugar. Topped with latik curds, this creamy and delicious rice cake is great for parties and get-together.
Equipment
- Measuring cups and spoons
- 1 non-stick wok or pan
- 1 silicone or wooden spoon
- 1 rice cooker small
- 1 11x7-inch rectangle pan
Ingredients
- 2 cups glutinous rice (malagkit), rinsed well
- 2 cups water
- 1 can (400ml) coconut cream
- ¾ cup dark brown sugar
- ½ teaspoon salt
- ¼ cup (5-6 pcs) sweetened or fresh jackfruit , optional
- 1 can (400 ml) coconut cream, for latik
Instructions
Making the latik:
- In a pan over medium heat, pour coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Continue to cook and lower the heat. As the oil starts to separate and solids begin to form, continuously stir and scrape the sides and bottom of the pan to prevent burning. Continue to cook and stir until curds turn golden brown for about 30-40 minutes. Transfer to a small bowl to cool down and set aside.
Making the ube biko:
- In a small rice cooker, rinse glutinous rice three times. Add 2 cups of water and turn on the rice cooker and let it cook.
- In a large wok or cooking pan, combine coconut cream, dark brown sugar, and salt. Turn on heat to low and mix until all ingredients are well dissolved.
- Place cooked rice in the wok and continue mixing until the rice is covered with creamy liquid. Once combined, add the jackfruit if using.
- Continue cooking for about 20-30 minutes or until the liquid evaporates and the rice is fully cooked (do not overcook).
- Transfer to a greased 11x7-inch pan and press down to flatten.
- Set aside to cool completely and sprinkle with latik on top before serving.
- Share and enjoy!
