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Biko

  Biko is a famous Filipino sweet and sticky rice dessert usually served on every Filipino special occasions. It’s also an authentic Filipino delicacy that is loved by Filipinos that is also served during merienda or snacks-time. This delicacy can be served in a "Suman" form or wrapped in a banana leaves for individual servings. It is also been said that when you serve this rice, coconut milk and sugar made delicacy on New Year's Eve, the family, despite the challenges, will stick together, as sticky as the Biko, all throughout the next year. And since a New Year is coming, it's just the right time to learn and cook this mouth-savoring delicacy. Here it is: Serving size: Good for 12 to 14 Preparation time : 20 minutes Cooking time: 40 minutes Ingredients 2 cups glutinous rice (malagkit), washed and drained 2 cups coconut milk 1 1/2 cups water 1 cup sugar 1 cup fresh coconut cream (kakang gata) 1/2 cup packed brown sugar Instructions Line a 9-inch square pan with ban
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Biko

 

Biko is a famous Filipino sweet and sticky rice dessert usually served on every Filipino special occasions. It’s also an authentic Filipino delicacy that is loved by Filipinos that is also served during merienda or snacks-time. This delicacy can be served in a "Suman" form or wrapped in a banana leaves for individual servings. It is also been said that when you serve this rice, coconut milk and sugar made delicacy on New Year's Eve, the family, despite the challenges, will stick together, as sticky as the Biko, all throughout the next year. And since a New Year is coming, it's just the right time to learn and cook this mouth-savoring delicacy. Here it is:

Serving size: Good for 12 to 14
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients
2 cups glutinous rice (malagkit), washed and drained
2 cups coconut milk
1 1/2 cups water
1 cup sugar
1 cup fresh coconut cream (kakang gata)
1/2 cup packed brown sugar

Instructions
  1. Line a 9-inch square pan with banana leaves. Set aside.
  2. Wash the sticky rice before adding it in a pot, then add the Coconut milk and water. Cook over medium heat for about 15 to 20 minutes until dry.
  3. In another pan over medium heat, add 1/2 cup fresh coconut cream (kakang gata) and continuously stir until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles. Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik.
  4. In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens.
  5. Add the brown sugar and then stir vigorously until the sugar is dissolved.
  6. Add in the cooked sticky rice and continue cooking until all the liquid evaporates. (but do not overcook)
  7. Transfer the Biko to the prepared pan with banana leaves, pressing down lightly with a wooden spoon.
  8. Pour down the latik as the toppings. Serve

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