why make this recipe
Biko is a beloved Filipino dessert made from glutinous rice, coconut milk, and sugar. It is sweet, chewy, and has a rich coconut flavor. Biko is often served during celebrations and special occasions, making it a memorable treat for family and friends. Making Biko is a wonderful way to connect with Filipino culture and share delicious food with loved ones.
how to make Biko
Ingredients :
- 3 cups glutinous rice
- 1 cup coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup latik (coconut curds) or additional coconut milk for topping (optional)
Directions :
- Rinse the glutinous rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop with enough water until soft.
- In a separate pot, combine coconut milk, sugar, and salt. Cook on medium heat until the sugar dissolves and the mixture slightly thickens.
- Once the rice is cooked, add it to the coconut mixture, stirring well to combine.
- Pour the mixture into a greased baking dish and spread evenly.
- Cook in a preheated oven at 350°F (175°C) for about 30 minutes.
- If desired, top with latik or additional coconut milk before serving. Let cool before slicing into squares.
how to serve Biko
Biko can be served warm or at room temperature. Slice it into squares and arrange them on a platter. For an extra touch, you can sprinkle latik on top or drizzle some coconut milk over the slices before serving. It makes a great dessert for parties and gatherings.
how to store Biko
You can store leftover Biko in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it before serving.
tips to make Biko
- Make sure to rinse the glutinous rice well to remove extra starch; this will help the rice cook better.
- If you like your Biko a bit sweeter, feel free to add a little more sugar to the coconut mixture.
- Stir continuously while heating the coconut mixture to avoid burning.
variation
You can add a few different ingredients to tweak the flavor of Biko. Some people mix in ube (purple yam) or jackfruit for a unique twist. You can also use pandan leaves for flavoring, or top it with fresh fruit for added color and taste.
FAQs
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the texture of Biko. Regular rice will not give the same chewy consistency.
Can I make Biko vegan?
Yes, Biko is already vegan since it uses coconut milk and does not contain any animal products. Just ensure that you use sugar that is certified vegan.
What is latik?
Latik is a Filipino ingredient made from simmering coconut milk until it thickens and the oil separates out, leaving behind small, crispy coconut curds. It can be used as a topping for Biko.
Biko
Ingredients
Main Ingredients
- 3 cups glutinous rice Rinse well to remove excess starch.
- 1 cup coconut milk
- 1 cup sugar Add more for a sweeter taste, if desired.
- 1/2 teaspoon salt
- 1/2 cup latik (optional) Crispy coconut curds for topping.
Instructions
Preparation
- Rinse the glutinous rice under cold water until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop with enough water until soft.
Combine Mixture
- In a separate pot, combine coconut milk, sugar, and salt. Cook on medium heat until the sugar dissolves and the mixture slightly thickens.
- Once the rice is cooked, add it to the coconut mixture, stirring well to combine.
Bake
- Pour the mixture into a greased baking dish and spread evenly.
- Cook in a preheated oven at 350°F (175°C) for about 30 minutes.
- If desired, top with latik or additional coconut milk before serving.
- Let cool before slicing into squares.