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.
“Buchis” are a Filipino version of deep fried rice cakes. They are filled with red bean paste and shaped into balls, coated in sesame seeds.
You can normally find them at most Asian snack bars or restaurants. They usually taste very similar but probably have different fillings.
You can fill them with purple yams, sweet potatoes or even chocolate. I fill them with red bean paste which is the traditional way. You can buy ready-made red bean paste in almost all Asian stores.
These are the ones I found over here and I’m pretty happy with the taste.
“Buchis” are so easy to make and a great snack for your family and friends. They’re nothing ordinary and I’m sure that only a few of your folks have tried these Filipino rice balls. The kiddos will love these because of the “weird” texture. To give the “Buchis” a special twist, you could fill them with Nutella.
“Buchis” look so simple but taste very good in an undescribable way! They are chewy with a quite sticky texture and a sweet surprise in the center. It feels like being on an Asian trip munching on these babies! 🙂
Yield: 18 Buchi balls
Ingredients: 250 g Red bean paste 400 g Glutinous rice flour ( 1 pack) 2 Tbsp Sugar 1 tsp Salt 350 ml Water (room teperature) 100 g Sesame Seeds Cooking oil for frying
Directions: In a medium bowl, combine glutinous rice flour, sugar, salt and water and knead together until it forms a soft ball. Hint: You’re basically looking for a Play-Doh texture, soft and a bit moist.
Form balls (50 g each) and flatten them in the palm of your hand. Add about 1 tsp of red bean paste on top of your flat dough and carefully wrap to form into a ball.
Roll the sticky balls into the sesame seeds.
Heat the pan and pour-in the cooking oil.
When the cooking oil is very hot, deep-fry the sesame balls until golden brown. Hint: Fry them only for about 4 – 5 minutes no longer! They will start to pop when you overfry them.
Remove the cooked Buchis from the pan and drain excess oil.