Biko

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).

Sticky, chewy, and oh-so-sweet, biko is a delicious treat that Filipinos all across the world enjoy. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with other sticky rice treats.

Recipes

Ingredients:

2 cups glutinous rice aka sticky rice or malagkit
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

Instructions:

Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined a lesser amount of water than usual so that the rice will not be fully cooked)
While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook on low heat until the texture becomes thick.
Stir constantly.
Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice to the coconut milk and sugar mixture then mix well.
Continue cooking until all the liquid evaporates (but do not overcook). Scoop the cooked Biko and place it on a serving plate then flatten the surface.
Share and Enjoy!

Biko

Ingredients:

2 cups glutinous rice aka sticky rice or malagkit 1 1/2 cups water 2 cups brown sugar 4 cups coconut milk 1/2 tsp salt

Instructions:

2 cups glutinous rice aka sticky rice or malagkit
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt