Last Updated on November 4, 2012 by Ed Joven
Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with "latik".
Biko is a rice cake with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.
Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.
Biko Ingredients: |
- 2 cups malagkit (sticky rice)
- 1 cup brown sugar
- 3 ½ cups diluted coconut milk
- ⅛ lb. butter
Topping:
- 1 can (15 oz.) condensed milk
- ¾ cups rich coconut milk
- 2 to 3 tbsp. flour for quick thickening
Biko Cooking Instructions: |
- Grate and squeeze out milk from 2 coconuts. Save ¾ cup of the first milk squeezed out (rich milk) for topping.
- Dilute the rest of the coconut milk to make 3 ½ cups. Or use 1 can (12 ounces) frozen coconut milk, saving ¾ cup of the thick milk for topping and diluting the rest to make 3 ½ cups.
- Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.
- Mix well and set aside.
- Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.
To make latik or topping:
- Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.
- then pour topping over rice mixture.
- served while hot.
Here's the Biko Recipe ready to be served.
bianca says
tnx s4 r3cip3 n42w4 m3 kc 4ssignm3nt 3h ,,,,, buti n4 lng pl4 3h n4ndy4n k4u
Jimmy says
The recipe sounds delicious. I would like to try to make this but can you please give a brand name of the "rich coconut milk" and I assume it's available at asian stores. I'm not really sure what to buy. Thank you.
love says
sarap talaga ng biko
bing says
this is really delicious....for me, using white sugar is perfect!
shie says
hi
thanks fo this recipe. just have a question: what is the egg for and should I mix it on the cooled rice or should i just spread it over the rice?
thanks.
takahashi mischelle says
yes you are supposed to use brown sugar and coconut
takahashi mischelle says
sarap talaga ng lutong pinoy,sarap mag pasko sa pinas,
cindy says
Are you supposed to use "brown" sugar?
pinoychef says
you must use brown sugar
pinoychef says
yes, you need to use brown sugar.
anonymous says
yes, you can cook biko without using an oven.
you can make it using malagkit na bigas boiled/deep fried on a wok-like pan in coconut oil from the coconut milk mixed with bahaw (kaning lamig) then cook the caramel toppings separately over these sources of heat:
1. stove top
2. charcoal
ann says
Hi,
Than u so much for sharing this recipe..It was more than delicious...At last! I was able to make a biko for the first time in my life and it was really good..
I will try more of your recipes.
jesy says
can we add lemon zest in the sugar syrup while cooking?
Mimay says
Thanks 4d recipe! I tried it today & it's yummy! The sweetness is just right, the rice cake & toppings are perfect. I added some Jackfruit strips (Langka), my husband's favorite.
michelle says
is there any way to cook biko without using an oven?
jerilyn says
can we skip the egg? my son is allergic to eggs.
emjoven says
yes you can use the canned coconut milk.
marilyn says
is it possible if i'll use canned coconut milk in this recipe?