Biko is sticky rice(Malagkit) simply cooked in coconut milk, vanilla extract and sugar, then topped with latik. When I make my Biko, I usually add a few pieces of Anis seeds and top it with dried Latik. Others are more creative, applying buko(young coconut) strips to their Biko recipe. Biko is one of the many traditional Filipino rice cakes that is commonly served in many gatherings and holidays. It’s also a source of Suman.
Suman is made using a portion of Biko. It’s wrapped in banana leaves in an elongated form, then served as snack or breakfast. With Janis’s Homemade Biko recipe, she topped it with latik in a liquid form, as shown in the picture.
Biko Ingredients: yields up to 12 square pieces
2 cups of sticky rice(malagkit)
1 can(13.5 oz.) coconut milk
1 cup of water
1 cup brown sugar
1 tsp vanilla extract
1 tsp of butter for greasing
Latik Ingredients:
1 small can(6 0z) coconut milk
1/2 cup brown sugar
1/2 tsp vanilla extract
Cooking Procedure:
- Wash and rinse malagkit(sticky rice) on a rice cooker to remove excess starch. Remove used water, then apply 3-4 cups of fresh one, or at about an inch level above the rice. Set aside when cooked.
- On a large cooking pan, pour coconut milk and water together. Add sugar and vanilla extract. Whisk to combine, then bring it in to a boil, while stirring occasionally.
- When coconut milk mixture thickens or slightly drains. Pour sticky rice and mix well using a large spoon to combine evenly. Continue to stir while homemade Biko recipe is cooking, until all liquid drains up and Biko turns thicker and fluffier.
- Set up oven to broil at a high temperature. Transfer cooked Biko on a baking pan, spread it evenly then set aside.
- Using the same cooking pan, pour the last can of coconut milk for the liquid latik recipe. Apply 1/2 cup of brown sugar followed by vanilla extract.
- Bring the coconut latik mixture to a boil while constantly stirring, until latik thickens. Set aside.
- Bring back the Biko on a baking pan. When oven is ready, place biko on the top rack of the heated oven and broil it for 5-8 minutes.
- Remove Biko from the heat then top it with the liquid latik. Spread it evenly. Cool it off, cut Biko into squares and serve as dessert or snack.
Tip: For a dry Latik, simply bring the coconut cream and sugar mixture to a boil while stirring constantly, until the mixture dries up, forming a curd or an oily coconut residue. Just separated the curd from the oil, and use only the curd as the latik. For a darker or more browned homemade Biko recipe, try applying 1 tsp of molasses.
