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[Zina Perko]

Lastweek, I wanted to make something sweet for my son Tim. His favorite: cookies. Then I looked at my favorite recipe and realized that I needed to get every single item in the ingredient list. Chocolate chips. Vanilla. Flour. Butter. Sugar. Eggs. Nuts. A whisk. A mixing bowl. Cookie sheets. Maybe a cookie scoop too, since there is this strange pain in the fingers of my right hand that could use the help.

This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately.

Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add soaked rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.

When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 913 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.

I, like everyone else, have not heard of this decadent sweet treat. It looks simply scrumptious. I love the simplicity and authenticity of this Filipino dessert! Thanks for sharing! My heart is happy to see you back!

I absolutely love this and thank you for sharing!!! I am half filipino and there is a lot I have learned to cook from my grandma but there was a lot I have never paid attention to either *laughs. But you make this simple, short, and sweet! My husband will love this when I make it for him when he returns home from Iraq this next year :)

You have made me so happy by posting a recipe online :D I was taught out of memory from a family friend how to make this but she never gave me any measurements or cooking times so I never really remembered how to make it at all. I just made it yesterday and it is just like I remember it! Thank you so much!!

where did you get your special mold? need to get 2 of those! i am from the bikol region of the Philippines and these is a delicacy there as you well know. glad i found your blog! awaiting reply for mold? :-))

I write, cook, play music, and make pictures. Not necessarily in that order. I was born and raised in the Philippines, and it shows. That means I eat rice with every meal, love my family like nobody's business, and firmly believe that avocados are best eaten with cream and sugar.

If you want to learn more about me, here are 43 things I'd like to do. Oh, and here's a little something about my name, in case you were wondering.Filipino Chicken Adobo

Chicken adobo is the Filipino dish most people are familiar with. Here's my quick and easy version that requires minimal prep work and only one pan. Perfect for busy weeknights.

Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round weaven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

Sticky, chewy, and oh so sweet, biko is a delicious treat that Filipinos all across the world enjoy. Biko is a type of sticky rice cake, otherwise known as kakanin. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with other sticky rice treats.

Once your rice has finished cooking, add your cooked rice to the thick coconut milk-sugar mixture! Mix them well, letting the rice absorb the thick texture. Continue to cook it until all the liquid evaporates, but make sure not to overcook it!

Thank you Vanjo for this recipe. Very Yummy and Easy. First time kung magluto ng Biko and I am so happy na gustohan ng pamilya ko. Actually matagal na akong gustong mag thank you sa iyo kasi andami ko ng na try na recipes mo and my family love it. More power and God bless you!

While visiting my parents, my mom showed me how to make bibingka, which is a Filipino Rice cake. When I was little, my favorite Filipino dessert was bibingka. So I was excited to learn how to make this delicious dessert.

I noticed, however, that my mom was using a biko recipe to make bibingka. I actually never even heard of biko so I was curious to know the difference between biko and bibingka. I googled it and found out that biko is made from glutinous rice (usually combination of black rice and white sweet rice) and is topped with Latik, which is fried coconut milk curd. Bibingka is made from white glutinous rice and topped with caramelized sugar and coconut cream.

Hi! My name is Suzanne. Welcome to my sewing, baking and gratitude blog. This blog started as a gratitude journal in 2013 so that I could remember all the things that have made me happy. It has slowly transformed into a sewing and baking blog. I still blog about things I am grateful for too :)

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. Traditionally, biko is served on a bilao, a round wooden bamboo tray, lined with coconut-oiled banana leaves, and is a popular dessert for every special occasion like birthdays, reunions and fiestas.

You will need only 4 basic ingredients to make this delicacy: glutinous rice, coconut milk, water, and brown sugar. You can either top it with latik curds or latik syrup, that is made by combining coconut and brown sugar.

The color of your biko will depend mainly on the brown sugar used. If you are trying to get that rich brown color then use a really dark brown sugar or muscovado. Brown sugar also varies in sweetness so you might have to adjust according to your preference.

Adding pandan leaves while cooking the rice will give it nice aroma and flavor. I also added a bit of vanilla extract to the latik syrup to make it extra delicious. Believe me, it is spoon-licking good, I could eat it on its own.

There is also another way that an old friend taught me. He simply put the ingredients for the biko together in a rice cooker and that is it. Practical if you do not have time and just want a quick snack.

For this recipe I went with the more traditional way. But instead of just boiling the sticky rice in water, I boiled it in coconut milk with water and pandan leaves so it can absorb the flavors right from the beginning.

Hey,

This is soooooo good! Just a question, is it possible that the conversion to metric ist kinda wonky? For example, US customary says "1 cup of Coconut Milk" which becomes "2 cans (about 800 ml) in metric. But according to Google, 1 cup (American) = 240 ml. Same for the water. Could you give me a hint? I ended up using the cups measurements and putting everything into google for conversion because I was really unsure about the metric ones.

Cheers,

Vivian

You can use about 1 teaspoon pandan extract. The problem with cooking it fully is that it might turn mushy when you cook it further in latik syrup later-on. Cook it just a bit al dente so it can still absorb the latik syrup.

To prepare glutinous rice for cooking, I like to soak the rice in water for at least four hours, but ideally overnight. Soaking the rice helps to reduce the active cooking time for the rice later on. While your rice is soaking, you can make your toppings and coconut sauce to mix with the sweet sticky rice.

Depending on where you are in the Philippines, latk could be two different types of coconut based toppings: a syrupy sauce or crispy coconut curds. For this recipe, we are making the Tagalog version of latk, which is made by heating up and boiling one can (or 13 ounces) of coconut cream in a saucepan for about 15 minutes over medium low heat.

The end result of this process is a separation of coconut oil and crispy fried and golden brown curds. Strain the curds from the oil and dry the curds on a paper towel. You can save the oil for cooking in future recipes in a glass container. Save the curds for topping your biko later.

This extra thick coconut sauce topping adds an extra sinful sweetness to this dessert. In a saucepan over medium heat, combine eight ounces of coconut milk, 45 grams of palm sugar, and 55 grams of dark brown sugar.

After your glutinous rice has finished soaking, combine 18 ounces of coconut milk, 12 ounces of filtered water, 135 grams of palm sugar, 165 grams dark brown sugar, and teaspoon of salt in a large pot over medium heat and mix thoroughly. When the sauce begins to boil, lower the heat to medium low and carefully add the soaked glutinous rice.

Continue to cook and stir the rice mixture for about 25 to 30 minutes. Be careful when you are stirring because there might be splashes of sticky sauce bubbling. While your rice is finishing cooking, prep your pan by greasing the inside with one teaspoon of the coconut oil you made earlier.

Take your coconut sauce topping and drizzle it over your cooked biko evenly. Move the pan into a preheated oven for 350 F and bake for 20 minutes. Remove the biko when the topping is nice and bubbling and cool it on the counter for at least one hour.

When your biko is cool, cut the sweet rice cake in squares and top with the crispy latk on each square. This recipe is great for family parties because it can feed a lot of people! My favorite type of party to make biko for are boodle fights because you can make a lot of it and premake it the day before.

Brown sugar - You can use either light brown sugar or dark brown sugar in biko, but I much prefer the richer molasses flavor of dark brown sugar. Be sure to pack the dark brown sugar well when measuring.

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