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Sweet Sticky Rice ( Biko)

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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. It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman.

Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make and requires no special tools or pans, which makes it an easy endeavor for someone who doesn’t yet have a properly-equipped kitchen.

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Sweet Sticky Rice ( Biko)

What is Biko?

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. It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman.

  • Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
  • While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
  • Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
  • Scoop the cooked biko and place it in a serving plate then flatten the surface.
  • Share and Enjoy!
  1. If the “Biko” is still a little bit wet, scoop it and put it in the desired container        (oven proof) and flatten the surface evenly. Preheat oven to 350 degrees and let it cook for 20 -30 minutes uncover, finished it with your coconut latik as toppings.
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Sweet Sticky Rice ( Biko)
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