Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, biko (filipino rice cake). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Biko (Filipino Rice Cake) is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Biko (Filipino Rice Cake) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook biko (filipino rice cake) using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Biko (Filipino Rice Cake):

1. Prepare 2 cups glutinous rice
2. Take 4 cups coconut milk (kakang gata/ 2 cans of coconut milk will do 400 ml each)
3. Prepare 2 cups water
4. Take 1 cup brown sugar
5. Prepare 6 drops ube essence (optional)
6. Make ready 1 tbsp vegetable oil

Biko (BI-KOH) is the Filipino term for sweet sticky rice cake. Some serve it with toppings, some don't. Others also add vanilla extract, but it's optional. This rice dessert is popular during New Year's Eve.

Instructions to make Biko (Filipino Rice Cake):

1. Wash glutinous rice in a pot or rice cooker. Drain excess water. Add 2 cups of water. Cook glutinous rice like you would with regular white rice.
2. On a pan, pour 2 cups of coconut milk and sugar. Set to medium heat and bring to a boil.
3. Add 6 drops of ube essence to mixture (optional).
4. Add rice to the mixture. Constant mixing (folding motion) is necessary to prevent crusting at the bottom of the pan.
5. Keep mixing till sticky enough that it looks like a dough.
6. Put biko in a container and push with a spatula to even out surface.
7. Cooking latik: In a separate pan, pour 1 can/2 cups of coconut milk. Bring to boil and set to high heat. Keep stirring until paste-like consistency is observed then add vegetable oil to aid in toasting the coconut milk.
8. Once browned remove from heat, and drain and squeeze excess oil with a paper towel.
9. Spread latik over biko. Serve and enjoy.

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. Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).

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