Biko (Filipino Rice Cake). Biko (pronounced bee-koh), a rice cake, is a native Filipino delicacy or 'kakanin' where glutinous rice is cooked with coconut milk and brown sugar then topped Latik. The latik can be either in curd form or syrup. Traditionally, biko is served on a bilao, a round wooden bamboo tray, lined with coconut-oiled.

Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It's an easy and simple homemade dessert that is popularly served at Rice is a staple in Filipino cuisine (and many other Asian countries). From rice porridge, rice noodles, rice cakes, and rice cereal, rice is used in. You can have Biko (Filipino Rice Cake) using 4 ingredients and 9 steps. Here is how you cook that.

Ingredients of Biko (Filipino Rice Cake)

It's 4 cups of Glutinous rice.
It's 3 cans (14 oz) of Coconut milk.
You need 2 1/2 cups of dark Brown sugar,packed.
Prepare 1/4 tsp of Fine salt.

Biko (BI-KOH) is the Filipino term for sweet sticky rice cake. This version of biko doesn't use black/purple sticky rice. Usually my mom and others I know, mix sweet rice with black rice to give it that dark. Biko is a type of Filipino rice cake that uses glutinous rice rather than rice flour.

Biko (Filipino Rice Cake) step by step

Place rice in a large bowl. Soak with cool water overnight..
Rinse and drain rice. Set aside..
Reserve 3/4 cup of coconut milk. Pour the remaininh coconut milk and 1 1/2 cups of water in a large sauce pan. Cook in medium heat until it simmers..
Add drained rice into the simmering mixture. Stir often making sure rice does not burn along the sides of the pan. Continue to cook over medium heat until rice soaks up most of the liquid..
Reduce heat and add 1 1/2 cups of brown sugar and salt to the rice mixture. Continue to cook, stirring often. Taste a small amount of rice to check if it is cooked through.The mixture should be thick and sticky at this point..
Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer..
In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup of brown sugar. Bring to a boil until sugar has dissolved. Remove from heat and allow it to cool slighty before gently pouring over the rice mixture..
Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling..
Allow to cool before serving..

It's mixed with coconut milk and sugar. So this cake is not cake-like at all, but rather a bit sticky and chewy. It may take some getting used to, but if you're adventurous, this is something you definitely want to try. There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich.