There are a couple of ways to make biko. One method is steaming the glutinous rice first until partially cooked and then finishing it off in a coconut milk-sugar syrup. The second method which I use is cooking the rice straight in the syrup. This method results to a biko that is richer in flavor as it gets to absorb more of the coconut milk during cooking. Try it and let me know what you think.
Biko
Prep time
Cook time
Total time
Yield: 8 Servings
Ingredients
- 1-1/2 cups glutinous rice
- 2 tablespoons coconut oil (from making latik)
- 2 cups coconut milk
- 1 cup water
- 1 cup dark brown sugar
- Latik
For the Latik
- 2 cups coconut cream
Instructions
- Wash glutinous rice and drain well.
- Grease bottom and sides of a baking dish with coconut oil. Set aside.
- In a wide pan over medium heat, combine coconut milk, water and rice. Bring to a simmer and cook, stirring occasionally, until rice is tender. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
- When rice mixture begins to thicken, add sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from pan.
- Spoon biko into prepared baking dish and pat down to flatten. Allow to cool and set. Lightly brush top with coconut oil and top with latik. Cut into portions to serve.
For the Latik
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil.
I think the recipe is too sweet. I made this just now, with 1/4 cup less sugar. Super yum! Thank you for the recipe!
I am glad you were able to modify it according to your personal taste. Thanks, Louise, for the feedback 🙂
I cooked this dish this afternoon. I had a little less rice than the recipe required. It came out more like kalamay! But it was still delicious, at least for me and my toddler. 🙂 I think the latik made it a winner. Thanks for sharing this recipe. 🙂
You’re welcome, Diana, I am glad you enjoyed it 🙂
hi , can i ask what brand of canned gata do you use in making kalamay or when ur making latik?
Hello Serio,
I usually use the Chaokah or Aroy-D brand.
Thanks a lot! Actually my biko didn’t end up the best way, and I didn’t expect anything else cause I couldn’t get sticky rice here. But still, it’s delicious. And also I haven’t got enough latik. But still, in the Czech Republic, what could I expect. Fortunately I’m going to the Philippines in less than two weeks. I just wanted to make something filipino here because I just fell in love with that country 🙂 Salamat po Lalaine 🙂 God bless!
Haven tried it yet . Am sure it is delicious . Will post comment. Thanks Lalaine
Thanks, Zeny. I would love to hear your feedback 🙂
This pregnant mama will be making this with in the next couple days! Such a nostalgic comfort food and Soooooo YUMMY. 🙂
Hello Marcelina
Nice to hear from you again. When is the baby due?
This recipe is amazing, I’m actually using it for a school project on Filipino foods! Thanks a TON!!
Thanks, Anza. Good luck with the school project 🙂
Great!!! very useful for a Mom like me. God bless
Thanks, Elena 🙂
Dear Lalaine,
I made your Biko w/ latik recipe last night for New Year’s and use banana leaves instead of baking dish. My family loved it! Thank you!
You’re welcome, Mel 🙂 I am happy that you are finding my recipe site useful.
sounds yummy!
Thanks, Dina. 🙂