Biko with Latik
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Biko with Latik
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Filipino rice cake made from glutinous rice and brown sugar topped with savory coconut milk residue.
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Ingredients
- 2 cups glutinous rice washed
- 1 ½ cups water
- 2 cups brown sugar
- 4 cups coconut milk
- ½ teaspoon salt
- 2 cups coconut milk
Instructions
- Prepare latik by boiling 2 cups coconut milk in a saucepan. Adjust heat to medium. Continue boiling while stirring until texture thickens. Lower the heat once oil becomes visible. Cook and stir constantly until the color of the residue turns golden brown (note: latik is the residue formed after boiling coconut milk). Separate the oil from the latik using a strainer or filter paper. Set aside.
- Start making the biko by combining glutinous rice and water in a rice cooker. Set the cooker to “cook” mode. Wait until the process is complete.
- Boil 4 cups coconut milk in a cooking pot for 7 minutes.
- Add brown sugar and salt. Stir.
- Add cooked rice. Stir until well blended. Continue cooking while stirring until rice absorbs the coconut milk mixture completely.
- Line banana leaves over a baking tray. Brush coconut oil over the leaves.
- Transfer biko into the tray once the consistency becomes thick and sticky (paste-like). Top with latik. Let it cool down for at least 15 minutes.
- Serve. Share and enjoy!
Nutrition Information
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Calories
952kcal
(48%)
Carbohydrates
129g
(43%)
Protein
9g
(18%)
Fat
49g
(75%)
Saturated Fat
43g
(215%)
Sodium
251mg
(10%)
Potassium
642mg
(18%)
Fiber
2g
(8%)
Sugar
71g
(142%)
Vitamin C
2mg
(2%)
Calcium
110mg
(11%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Calories | 952kcal | 48% |
| Carbohydrates | 129g | 43% |
| Protein | 9g | 18% |
| Fat | 49g | 75% |
| Saturated Fat | 43g | 215% |
| Sodium | 251mg | 10% |
| Potassium | 642mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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