Biko is a Filipino sweet sticky traditional rice cake that is typically prepared in most celebrations in the Philippines. The ingredients in cooking Biko is easy to find but the process of cooking takes a lot of time and effort. It was my first time to cook Biko for Easter Sunday and I am so thankful that I have cooked it successfully with the guidance of my dear mother. There are many different versions of cooking Biko but let me share to you the traditional way of cooking Biko in a lighter way.
Note: This recipe is good for small occasion good for about 20 to 28 servings. Wash the banana leaves with water and wipe with clean towel to dry the leaves.
Nutrition: Coconut milk is rich in fiber, vitamins, and minerals.
- 1- 1 and a half kilo Glutinous Rice (about 5-6 cups)
- 5-6 cups water
- Coconut Milk (about 3 cups) / 3 Niyog (1 piga)
- 1/2 Kilo Brown sugar
- 1/4 Mascuvado sugar (1/2 bao Kalamay or Panutsa)
- Banana Leaves
- For Latik, 1 cup of coconut milk
Biko Cooking Procedure:
- Wash the Glutinous Rice and add the water in a pot. For easy cooking use a rice cooker. Let it cooked.
- On a separate pan over medium heat, dissolve the coconut milk, brown sugar and mascuvado sugar. Let it boil and stir it occasionally until it thick.
- Add the cooked glutinous rice and mix consistently until very thick. Make sure that the glutinous rice mix evenly with the coconut milk with sugar.
- Prepare a bilao or a big flat plate and place the banana leaves at the bottom. Put the cooked sweet sticky rice on the bilao or plate over the bilao. Spread and flatten evenly using a flat spatula.
- Make square divisions and put latik on each slice.
- On a separate pan, place 1 cup of coconut milk. Let it boil in medium heat until it turns brown. The brown sediments that formed is the latik. Use a strainer to get the latik and you can use the oil for your hair and body.
When cooked, let it dry and it will be good in a day. If you wish to keep it in the refrigerator, make sure to use a container with cover to seal the Biko. Before placing it in the ref, let it cool first. After refrigeration, the taste of the Biko is affected by the moisture and temperature so it is best to serve Biko while it is hot or better not to put it in the ref.