Filipino Glutinous Rice Cake(Biko)
Filipino Glutinous Rice Cake(Biko)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, filipino glutinous rice cake(biko). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Filipino Glutinous Rice Cake(Biko) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Filipino Glutinous Rice Cake(Biko) is something that I’ve loved my whole life. They are fine and they look wonderful.

Biko (pronounced bee-koh), a rice cake, is a native Filipino delicacy or 'kakanin' where glutinous rice is cooked with coconut milk and brown sugar then topped Latik. The latik can be either in curd form or syrup. Biko (Filipino Sticky Rice Cake) Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It's an easy and simple homemade dessert that is popularly served at parties and gatherings.

To get started with this particular recipe, we have to prepare a few components. You can cook filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
  1. Prepare 1 kg. Glutinous Rice
  2. Prepare 250-300 grams brown sugar
  3. Prepare 2 cups coconut milk (divided into 2cups)see note 1.
  4. Take Pandan leaves or vanilla essence (optional)
  5. Take note 1
  6. Make ready 1 cup for toppings(latik)1cups for our sugar/Glutinous rice

Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency. The topping is latik or the fried coconut milk curd, set at the center of each slice. There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds).

Instructions to make Filipino Glutinous Rice Cake(Biko):
  1. Wash and cook the glutinous rice just like the way we cook normal rice but lessen the water,add the clean pandan leaves.
  2. While cooking the glutinous rice we can cook now our latik or toppings,in a frying pan pour the coconut milk or coconut cream.let it boil and simmer then stir constantly to avoid burning,when the oil extracted already and golden brown color appear it's done.separate the coconut oil from the latik.
  3. When glutinous rice was cooked,we can now start cooking
  4. In a wok pour the coconut milk, let it boil..then add the sugar,stir to dissolve the sugar and let it boil again for a couple of minutes.
  5. When it's thick already,we can now add our cooked glutinous rice and constantly stir or mix it until its done,we can say it is done when we stir it and it's so sticky or almost all of the glutinous rice was stick on your ladle.
  6. Quickly transfer to a greased tray(use the coconut oil for greasing the tray)then flatten it.
  7. Put our toppings (latik),then serve

The topping is latik or the fried coconut milk curd, set at the center of each slice. There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut. This biko tapol, also known as biko Bisaya, or purple biko is the Visayan version of the well-known Filipino sweet sticky rice cake-biko (pronounced BI-KOH). It is a combination of glutinous white rice (pilit) and black/purple sticky rice known as " tapol ", simmered in coconut cream, coconut milk, and brown sugar.

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