Biko
User Reviews
4
Biko
Description
Biko starts with thickening coconut cream over medium heat until solids separate and golden brown curds, called latik, form. These curds are strained out, and the remaining coconut oil is saved for greasing the baking dish. The glutinous rice is washed thoroughly and cooked until water is absorbed and grains are separated.
Separately, coconut milk is simmered with dark brown sugar and salt to create a thick sweet syrup. The cooked rice is then combined with this syrup, resulting in moist, sticky rice sweetened with coconut caramel flavor.
The sticky rice is traditionally layered or topped with latik, adding texture and a toasted coconut note. This rich rice cake is served as a snack or dessert and is common in Filipino celebrations and gatherings.
The process involves careful stirring to avoid burning and patience for simmering the coconut cream to develop latik. Greasing the baking dish with reserved coconut oil prevents sticking and adds fragrance to the final cake.
Ingredients
- 1 cup coconut cream aka kakang gata
- 3 cups coconut milk
- 2 cups glutinous rice
- 1 ½ cups water
- 1 cup dark brown sugar
- ½ teaspoon salt
Instructions
- In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
- Grease bottom and sides of the baking dish with coconut oil. Set aside.
- Wash glutinous rice a few times or until water runs almost clear. Drain well.
- In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
- In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.
- Lower heat and continue to cook until slightly reduced and thickened.
- Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
- Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Lightly brush top with coconut oil, cut into portions, and top with latik.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 14g | 70% |
| Sodium | 212mg | 9% |
| Potassium | 213mg | 5% |
| Sugar | 17g | 34% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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