Biko is a Filipino rice cake made with Glutinous rice (sticky rice), coconut milk, sugar, salt, pandan flavour and topped with latik made with coconut cream. Biko is often served as merienda or for special occasions. Follow our recipe to make this beautiful Biko with latik in your home for your family and friends.
#biko #bikowithlatik #filipinofood #filipinorecipe
Written recipe at yummykitchentv...
INGREDIENTS
3 cups glutinous rice
2 cups water
3 cups coconut milk
1 ½ cup brown sugar
½ teaspoon salt
3 drops Pandan Flavor (optional)
1 cup coconut cream (for latik)
DIRECTIONS
Wash the glutinous rice well until the water is clear. Drain. Add 2 cups water to cook with. Cook in low heat or in rice cooker (just like cooking regular rice).
Once the glutinous rice is cooked, set it aside. In a large wok or pan, boil the coconut milk. Once boiling, add the brown sugar. Mix well until fully dissolved. Cook in low heat until it becomes thickened.
Once the mixture is thickened, add salt and pandan flavor. Then add the cooked glutinous rice. Stir and mix well until fully combined. Continue cooking in low heat until the sauce dries up and becomes sticky.
When the sauce completely dried up and the mixture becomes hard to stir, it’s ready. Transfer to a greased tray or dish lined with wilted banana leaf. Flatten and let it cool to set.
TO MAKE THE LATIK: Boil the coconut cream until it starts to curdle. Use low medium heat. White curds will start to form as it boils and the oil will start to separate. Continue cooking until the curd turns brown. That’s the latik. Separate the latik from the oil by straining.
Serve your biko with latik. Enjoy!
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Biko With Latik | Paano Magluto ng Maligat at Masarap na Biko (SINUKMANI)
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