How to cook Biko Recipe.
Biko Recipe. Biko is a traditional Filipino rice recipe, and also called as “sweet rice cake”. It is made from “Malagkit” also known as Glutinous rice, sticky white rice or sweet rice, cooked with thick coconut milk, brown sugar, maple syrup and top with chewy and creamy fried coconut bits called “Latik”.
- 2 cups uncooked glutinous rice
- 2 cups water
- 2 pandan leaves, washed & knot
- 2 cups thick coconut milk or 1 big can of coconut milk
- 2 cups dark brown sugar
- 1 tbsp. Maple syrup, (optional)
- 2 cups thick coconut milk, for Latik toppings
- Put 2 cups of glutinous rice in rice cooker, washed and drain then add 2 cups of water and cook until rice is done. Add the pandan leaves to give aroma to the rice. Set aside until needed.
- In a large pan or pot pour 2 cups thick coconut milk and bring to boil over medium heat. Add brown sugar and simmer, then add a tablespoon of maple syrup and keep on stirring until mixture becomes thick.
- Add the cooked sticky rice and simmer. Stir constantly, until most of the syrup has been absorbed. You know it’s done when you stir the rice and you can see the bottom of the pan. It should be slightly moist and sticky but not spreadable, turn off the heat.
- Press into a prepared mould and let it cool down. Prepare your Latik and set aside. Slice evenly, depends on the size and shape you want then sprinkle the Latik on top and serve.
I always loved eating Biko with Latik! especially when there is Fiesta, who doesn’t want anyway. . . Yummy!!