Biko (Filipino Rice Cake)
I keep getting request to cook Biko during family occasions. Living in other country is hard. That even if it’s not your favorite food, you still miss it. (Excuse the quality of the photos, it’s as raw as it can get with no enhancement or effects).
- 2 cups glutinous rice
- 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
- 2 cups water
- 1 cup brown sugar
- 6 drops ube essence (optional)
- 1 tbsp vegetable oil
Wash glutinous rice in a pot or rice cooker. Drain excess water. Add 2 cups of water. Cook glutinous rice like you would with regular white rice.
On a pan, pour 2 cups of coconut milk and sugar. Set to medium heat and bring to a boil.
Add 6 drops of ube essence to mixture (optional).
Add rice to the mixture. Constant mixing (folding motion) is necessary to prevent crusting at the bottom of the pan.
Keep mixing till sticky enough that it looks like a dough.
Put biko in a container and push with a spatula to even out surface.
Cooking latik: In a separate pan, pour 1 can/2 cups of coconut milk. Bring to boil and set to high heat. Keep stirring until paste-like consistency is observed then add vegetable oil to aid in toasting the coconut milk.
Once browned remove from heat, and drain and squeeze excess oil with a paper towel.
Spread latik over biko. Serve and enjoy.
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