Biko is a Filipino Rice Cake which is really easy to make and sooo Y-U-M-M-Y!
You usually get to taste this sweet treat at most of the Filipino occasions or get-togethers.
This native delicacy is so highly addictive! Even my 7 year old son who grew up here in Germany can’t get enough of this sticky sweet treat!
I’ve tasted a lot of versions of Biko and you really can experiment with different toppings or essences in this recipe.
You can line your baking pan with banana leaves to make it even more authentic.
I just didn’t have any at home but you can purchase banana leaves at every Asian stores. It gives this rice cake an extra exotic kick!
I was just so excited to make these goodies and my Mom has been craving for them for a long time already. Therefore, I simply ditched the banana leaves!
As you can see on my pictures, I used Latik as a topping.
Latik are solids that form when coconut cream is cooked down until it releases its natural oils. These toasted crumbs add more flavor and crunch to your Biko.
You could also just use toasted coconut as a topping which is easier to make and also tasty.
No matter what topping you decide to put on your Biko, I’m sure that you won’t regret giving this treat a try! Don’t miss out on this delicious Filipino delicacy! 🙂
Yield 16 Slices
2 cups Glutinous Rice
3 cups Water
2 cups Coconut Milk
1 1/2 cups Brown Sugar
2 cups Coconut Cream
In a small pan , add the coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
When the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent the coconut cream from burning.
Continue to cook and stir until the Latik turns brown.
Drain the Latik from the oil in a sieve and store in an airtight container until ready to use.
Grease a baking pan that suits your liking! It can be a round or a square baking pan. Anything will do!
Wash the glutinous rice, set in a pot and add the water; bring it to a boil and turn the heat down to simmer until the liquid is fully absorbed by the rice.
In a medium pan, dissolve the brown sugar in the coconut milk, let it boil until thick.
Add the cooked rice and mix until very thick consistency.
Spread the sticky sweet rice onto your prepared baking pan and sprinkle some Latik on ypur Biko.
Let cool and serve!