Biko is a sweet, sticky rice which is usually brown in color. It is topped with latik or coconut flakes. This is a classic Filipino dessert which is commonly served during fiestas, Christmas or even as an everyday snack. Sometimes, it is served with hot coffee. In some provinces, it is commonly served over bamboo leaves, which makes the dish appear distinctive and extraordinarily delicious. When biko is cooking, it has a remarkably distinct aroma that can be extremely mouthwatering. It is an easy dish to prepare. It does, however, need constant stirring to achieve the right texture.
[btn color=”orange” target=””]Ingredients:[/btn]
- 2 cups glutinous rice or malagkit
- 1 can (1 1 /2 cups) coconut milk for rice
- 1 can ( 1 1/2 cups) coconut milk for latik
- 3 cups water for cooking the rice
- 1 1/2 cups brown sugar
- Servings: 5
- Time: 40 minutes
- Level: Moderate
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Wash rice thoroughly. Place rice and water in a pot and bring to a boil. Cook over low heat, until rice, is cooked.
- Meanwhile, combine coconut milk and brown sugar in a pan. Bring to a boil. Stir occasionally over medium heat until sugar dissolves and mixture thickens.
- When mixture thickens, add the cooked rice. Stir constantly until liquid is absorbed by the rice and it reaches the desired thickness. Do not overcook. Set aside in a container.
- To make latik. Pour coconut milk into a pan and bring to a boil. Continuously boil over medium heat without stirring until oil comes out of milk and it turns flaky and light brown.Do not burn the latik.
- Top with latik and slice into serving pieces. Enjoy!