Mar 6, 20233 min read

BIKO, STICKY RICE CAKE, A FILIPINO DELICACY

Updated: Jun 3, 2023

"With this simple Biko recipe, you can consistently get the ideal sticky chewiness, fruity aroma of “langka” or jackfruit bits inside, wonderful coconut caramel bits or latik on top, which will have you craving for more.”

WHAT IS BIKO?

A traditional Filipino treat known as "kakanin," or "sticky rice cake," is called "biko" (pronounced "bee-koh"). Glutinous rice is boiled with coconut milk and brown sugar before being topped with “latik” or coconut toppings. Latik is available as either a curd (dried or fried bits) or a syrup type. Biko is a well-liked dessert for all important occasions including birthdays, reunions, and fiestas. It is traditionally served on a bilao, a circular wooden bamboo tray, lined with coconut-oiled banana leaves. On the other hand, “Biko” is also a popular afternoon snack or “merienda.”

It is well-liked all around the country and goes by several names. One is called “Bibingkang Kanin” or “Bibingkang Malagkit”, or I have heard it being called as “Sinukmani” somewhere in Southern Tagalog region. Some places just referred to it as “Kalamay”. I believe there must be some more depending on the location and local culture.

THE SWEETNESS TANDEM

In addition to loving rice, Filipinos also like coconuts. We utilize coconut milk, which has a sweet and distinct flavor, in many meals, including appetizers, and even desserts! Biko is distinctive and incredibly wonderful since it retains the flavor of coconut milk no matter what you serve it with.

WHAT’S WITH OUR VERSION?

With this simple Biko recipe, you can consistently get the ideal sticky chewiness, fruity aroma of “langka” or jackfruit bits inside, wonderful coconut caramel bits or “latik” on top, which will have you craving for more. Not to mention, the unique bluish color which came from the black rice I bought in Thailand during my short vacation tour. There is a purple type biko which is flavored with “ube” or purple yum, but this type is usually dark in color. However, in this recipe, we have a light blue colored biko, as shown in the picture.

WHAT YOU NEED IN MAKING BIKO

Some say, making biko requires a lot of work. But in our home-cooked version, we have made it a lot simpler and easier for you. All you need is a rice cooker, a saucepan, a spatula and a serving plate. We want everybody joining us to be able to achieve making this dish with a delightful result!

BIKO

WRITTEN RECIPE:

Serves up to 10 persons

Cooking time: 45 min

Cuisine: Filipino

Course: Dessert

INGREDIENTS LIST:

For latik toppings:

2 tetra packs (250ml) - Coconut Milk

For rice cake cooking:

3 cans - Coconut Milk
1 - canned ripe Langka (jackfruit)
6.5 cups - Glutinous Rice
18 tbsp - Brown Sugar
1/2 cup - Thai Black Rice
3 tbsp - Organic Coconut Oil
Salt (quantity very minimal just for neutralizing flavor)

For fancy garnishing (optional):

1 scoop - Vanilla Ice Cream or Soya Ice Cream (for Vegans)
Mint Leaves

COOKING INSTRUCTIONS:

FIRST STEP:

Cook glutinous rice with black rice in a rice cooker and add some pandan leaves;

SECOND STEP - COOKING THE RICE CAKE:

Bring to a boil 3 cans of Coconut Milk in a clean saucepan on medium heat;
Stir well, add all the sugar and a pinch of salt;
Add all the cooked glutinous rice from the rice cooker;
Stir thoroughly non-stop until the desired stickyness is achieved;
Add the ripe langka or jackfruit after dicing into tiny pieces;
Add 3 tbsp of Organic Coconut Oil for the following purposes:

a. Nutrition; and

b. To avoid sticking.

Once the desired stickyness is achieved, please turn off the stove

3RD STEP - MAKING THE LATIK TOPPINGS:

Get a separate pan and turn the stove on;
Pour 2 tetra pack Coconut Milk on the cooking pan;
Scrape the dried portion of the coconut oil from the surface of the pan;
Once the coconut dried up and formed into a golden brown curd, seprate it from the oil by using a strainer;

4TH STEP - SERVING SUGGESTIONS: