Biko - Kawaling Pinoy Recipe for festive occasions PDF

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Avocado Ice Candy - Kawaling Pinoy serve as a recipe guide that entails all the cooking methods used here in the Philippines....

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Biko - Kawaling Pinoy

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By: Lalaine Manalo Posted: 09/16/2018 Updated: 12/02/2019 4K ARES

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Biko made of glutinous rice, coconut milk, and brown sugar is the ultimate snack or ert.This classic Filipino rice is deliciously sweet, creamy, chewy, and gluten-free!

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Biko

I went to a small get-together last weekend and had the best-tastingbikoon the planet! Not mine, admittedly. One of my friends brought a tray of this classic Filipino rice cake to the party, and it was so perfectly sweet, creamy, and sticky, I just had to beg her for the recipe so I can update mine on the blog.

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There are a couple of ways to make biko or otherwise known as sinukmani in the Northern region. One method is steaming the glutinous rice rst until partially cooked and then nishing it off in a coconut milk-brown sugar syrup. The second method which I previously usedis cooking the sweet rice straight in the coconut mixture. Although this results in a richer avor as the rice gets to absorb more of the coconut milk during cooking, I nd that it lacks the chewy texture characteristic of a good kakanin. So, today, I am updating this post rst published in 2013 with a new technique, e photos, and a few helpful tips in time for the holiday season.

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Glutinous rice (sweet rice)-the white variety is the traditional ingredient but feel free to swap with black or purple sweet rice for a more festive color Brown sugar- if want a deeper caramel color, use dark brown sugar. You can also use muscovado or panutsa for a more authentic avor. Coconut milk- to nish off the sweet rice Coconut cream-to make the latik Water-the ratio is1 1/2 cups of water to 2 cups of rice which yields a dry and partially cooked texture Salt-a small amount is added to balance the richness and creaminess of the rice cake https://www.kawalingpinoy.com/biko/

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cake

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This Filipino rice delicacy involves three steps which, albeit simple, do require a bit of sweat and attention as the rice needs constant stirring when nishing off in the sweetened coconut mixture to prevent it from burning or sticking to the bottom of the pan. 1

Make the Latik-remember to save the extracted coconut oil and use to grease the pan and rice cake

2

Steaming the rice until partially cooked. You can add a few strips of pandan leaves when cooking the rice in the water to add aroma.

3

Cook the steamed sweet rice in sweetened coconut milk. This is where the bulk of the work comes in. Please do not leave the biko mixture unattended lest it

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burns. To make stirring more manageable and to minimize sticking, use a wide non-stick pan as well as silicone spoon if you have. The whole process will take about an hour or so; the rice cake is done when it’s very sticky and starts to pull away from the sides of the pan.

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I have a recipe for bibingka malagkitwhich has very similar ingredients and procedure, and one of the regular questions I get from readers is, what is the difference between thetwo? If I am mistaken here, please feel free to chime in below in the comments, but from my understanding, bibingkang malagkit is another version of biko which is topped with a thickened coconut milk-brown sugar syrup instead of coconut curds as in this recipe. Btw, the pan I used in the photos is from the Philippines. It’s pretty small at about 5 x 8-inch size and yields about twelve small slices which are plenty enough for me. If you’re making this for a crowd, I suggest doubling the recipe. Did

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Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.96 from 43 votes

Biko made of glutinous rice, coconut milk, and brown sugar is the ultimate snack or dessert.This classic Filipino rice is deliciously sweet, creamy, chewy, and gluten-free!  Prep Time: 10 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 40 mins  Author: Lalaine Manalo  Course: Dessert

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1 cup coconut cream (kakang gata) 3 cups coconut milk 2 cups glutinous rice 1 1/2 cups water 1 cup dark brown sugar 1/2 teaspoon salt US Customary

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In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of thepan to prevent from burning. Continue to cook and stir until curds turn golden brown.Using a ne-mesh sieve or colander, drain latik. Reserve oil. Grease bottom and sides of a 5 x 8-inch baking dish with coconut oil. Set aside. Wash glutinous rice a few times or until water runs almost clear. Drain well. In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and uff with a fork to separate grains. Ina wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil. Lower heat and continue to cook until slightly reduced and thickened. Add rice, gently stirring toevenly distribute. Cook, stirring occasionally, for bout 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan. poon biko into the prepared baking dish and pat down with a lightly greased spatula to even out. Lightly brush top with coconut oil, cut into portions, and top with latik.

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Calories: 332kcal, Carbohydrates: 45g, Protein: 3g, Fat: 16g, Saturated Fat: 14g, Sodium: 212mg, Potassium: 213mg, Sugar: 17g, Vitamin C: 0.7mg, Calcium: 33mg, Iron: 3.1mg “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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Welcome to Kawaling Pinoy. Here you’ll nd hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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Fridae ed on 1/1/22 at 5:25 am

Perfect and exact Ingredients and descriptions. Thank you po Ms.Manalo ply

jo Posted on 4/1/21 at 7:13 pm

Hi, Thanks for this recipe! I suggest not using the term “nishing off” as it is now associated with something other than cooking, I recommend the term “simmering in coconut milk” or “completing the rice cooking process.” Wishing you a great week and thanks for updating this! Reply

Teresita Posted on 12/14/20 at 6:55 pm

That’s look yummy and I tried it while watching your video Reply

Teresita Vasquez Posted on 4/21/20 at 1:05 pm https://www.kawalingpinoy.com/biko/

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Thanks in advance for your recepies.! Reply

Ma. Corina Palmario Posted on 4/14/20 at 5:33 pm

Hi Ms. Lalaine! Thank you very much for all the recipe you’re sharing with us! Such a big help for those out of our home country, like me. I tried this recipe and I need tips on how I can make the texture of the biko a little bit more rm? I followed your recipe but cut in half measurements, it turned out so yummy except that the texture was a little on a soft side that it doesn’t shaped square when cut it. I need your tip on that one. Thank you very much and looking forward to cooking your other recipes. e Power! Corina P. ply

icar Billones Bacarro Posted on 4/12/20 at 9:14 am

Hi! I made this today for Easter. Tastes good but mine turned out pretty oily. Any tips on how to avoid these next time? Thank you! Reply

Teng Ligutan Posted on 2/3/20 at 8:12 am

Biko in the region of Pampanga is with matured squash. Reply

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Pamela Posted on 7/31/19 at 1:53 pm

Thank you for your recipes! Can we cook the rice in a rice cooker? Reply

Lalaine Manalo Posted on 9/7/19 at 10:10 pm

Yes, you can Reply

Posted on 3/31/19 at 11:30 am

I make biko and bibingka ahead of time ? Can I re-heat them before serving ? nks Emy Reply

Lalaine Manalo Posted on 4/26/19 at 1:04 pm

Yes, you can make biko ahead of time. I like to warm them up in the microwave for a few seconds. I suggest adding the latik when ready to serve. Reply

Kas Posted on 1/18/19 at 9:22 am https://www.kawalingpinoy.com/biko/

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Can i use coconut cream instead of milk Reply

Lalaine Posted on 1/24/19 at 7:25 am

You can but coconut cream is a bit thicker and richer than coconut milk as it’s the rst extraction (kakang gata). You can add a little bit of water to it to make it thinner. Reply

Joseph Posted on 11/24/18 at 2:59 am

o! May i ask how many days does the Biko expired ? Thanks! Reply

Lalaine Posted on 11/24/18 at 11:41 am

It should be good in the fridge for up to 3 days Reply

Isabel Posted on 9/20/18 at 7:40 pm

This looks interesting! I actually have all the ingredients in my cupboard so I think I’ll give this a try this weekend. Reply

Lalaine Manalo Posted on 4/26/19 at 1:03 pm

Enjoy! https://www.kawalingpinoy.com/biko/

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Reply

Jun Posted on 9/16/18 at 8:13 pm

That looks creamy and delicious!thanks for sharing : ) Reply

Lalaine Posted on 9/16/18 at 11:40 pm

Thank you!

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My name is Lalaine and welcome to Kawaling Pinoy. Here you’ll nd hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking!

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