Biko Recipe
Biko is a traditional Filipino sweet dish of glutinous rice, sugar, and coconut milk. This popular dessert is often served on banana leaves during fiestas and special occasions. It has a soft, creamy texture with a sweet flavor. The sticky rice is cooked with sugar and coconut cream to create the unique taste of Biko. As part of Filipino culture and heritage, this classic treat makes for a flavorful delicacy easily prepared at home or gatherings.
Ingredients
- 3 cups glutinous rice
- 2 cans coconut milk (13.5 oz each)
- 3 cups water
- 2 cups brown sugar
- 1/2 tsp salt
- banana leaves optional
- 1/2 cup sesame seeds optional
Instructions
- First, clean the rice. Then, soak the glutinous rice in water in a large bowl for at least 30 minutes.3 cups glutinous rice
- Next, mix the soaked rice, water, coconut milk, brown sugar, and salt in a large pot. Bring the mixture to a boil over medium heat.3 cups glutinous rice, 2 cans coconut milk, 3 cups water, 2 cups brown sugar, 1/2 tsp salt
- Bring the heat to low and allow the mixture to simmer. Slowly stir it until the sticky rice absorbs the liquid or until it becomes tender and sticky.
- Next, toast the sesame seeds in a dry pan over medium heat. Remove them from the heat once they look brown and smell fragrant. Set aside.1/2 cup sesame seeds
- Once the rice is cooked, remove it from the heat and let it cool down slightly.
- If you are using banana leaves, wash them and wipe them dry. Cut them into eight-inch squares and place them on a platter or tray.banana leaves
- Spread the cooked rice evenly on the banana leaves, pressing down gently to make it compact.
- Then, cook the remaining coconut milk over low heat until it thickens and turns a caramel-like color. Stir constantly to prevent burning the latik.
- Pour the latik over the rice, spreading it evenly to cover the surface. Then, sprinkle the dish with the toasted sesame seeds.
- Allow the biko to cool to room temperature before serving.
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