Description
Biko is a sweet and chewy Filipino delicacy made from glutinous rice cooked in coconut milk and sweetened with brown sugar. It’s typically topped with latik, which are caramelized coconut milk curds, adding a delightful texture and flavor.
Ingredients
Units
Scale
- Rice Base:
- 2 cups glutinous rice (also known as sticky rice or malagkit), washed and drained
- 1 cup coconut milk
- 1 cup water
- 2 pieces pandan leaves (optional, for added aroma)
- Latik Syrup:
- 2 cups coconut milk
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (optional)
- Topping:
- Latik (caramelized coconut milk curds)
Instructions
- Prepare the Rice:
- In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water.
- Add the washed glutinous rice and pandan leaves.
- Bring to a simmer, then reduce heat to low, cover, and cook until liquids are absorbed and rice is almost cooked, about 15-20 minutes. The rice should be slightly undercooked at this stage.
- Prepare the Latik Syrup:
- While the rice is cooking, in a separate pan over medium heat, combine 2 cups coconut milk and 1 cup dark brown sugar.
- Stir continuously until the mixture thickens into a syrup, about 15-20 minutes.
- If using, add 1 teaspoon of vanilla extract for extra flavor.
- Reserve about ยฝ cup of this syrup for topping.
- Combine Rice and Syrup:
- Remove pandan leaves from the rice.
- Gently fold the cooked rice into the pan with the remaining latik syrup.
- Cook over low heat, stirring occasionally, until the rice fully absorbs the syrup and reaches a sticky consistency, about 10-15 minutes.
- Bake the Biko:
- Preheat oven to 350ยฐF (175ยฐC).
- Grease an 8×8-inch baking dish with vegetable or coconut oil.
- Transfer the rice mixture into the prepared baking dish, spreading it evenly.
- Pour the reserved ยฝ cup of latik syrup over the top, spreading it evenly.
- Bake in the preheated oven for 20-30 minutes, or until the topping is bubbly and slightly caramelized.
- Prepare the Latik Topping:
- In a saucepan over medium heat, cook 1 cup of coconut milk, stirring regularly, until it reduces and separates into oil and curds.
- Continue cooking until the curds turn golden brown.
- Drain and set aside.
- Serve:
- Allow the biko to cool to room temperature.
- Cut into squares and top each piece with a sprinkle of latik.
- Serve and enjoy!
Notes
- For a richer flavor, use dark brown sugar or muscovado sugar.
- Adding pandan leaves during cooking imparts a fragrant aroma to the rice.
- Ensure the rice is not overcooked during the initial cooking phase to maintain a chewy texture.