Biko
Biko is the ultimate Filipino snack or dessert! Made of glutinous rice cooked in sweetened coconut milk, this rice cake is deliciously sweet, creamy, sticky, and gluten-free!
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
- 4
Grease bottom and sides of the baking dish with coconut oil. Set aside.
- 5
Wash glutinous rice a few times or until water runs almost clear. Drain well.
- 6
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 fluff with a fork to separate grains.
- 7
In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.
- 8
Lower heat and continue to cook until slightly reduced and thickened.
- 9
Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
- 10
Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- 11
Lightly brush top with coconut oil, cut into portions, and top with latik.