Biko, pronounced as “bee-koh” is a delicious Filipino dessert and considered to be a Filipino delicacy is made from glutinous rice (Sticky rice), brown sugar, ginger and coconut milk topped with “Latik that can either be from coconut curds or syrup but can also be both. When serving biko, it is usually placed on a wooden bamboo tray, then served on top of a banana leaves. A popular dessert for on occasions such as birthdays, fiestas or during a simple merienda (afternoon snack). In here, we are going to talk about how to make the famous Biko using the easiest Biko recipe that I have been using.
The quick and easy Biko Recipe
Basically, making Biko only requires 4 basic ingredients: Glutinous rice (Sticky rice), coconut milk, Water and brown sugar. Someone once asked me this question: Will it matter what kind of rice to use when making biko? First of all, using Glutinous rice does not in any way contain gluten although it has a high starch content. Using another kind of rice rather than Glutinous rice, as per my experienced, can affect the result. It will never be the same as compared to using long grain rice. The starch content alone makes it the perfect choice for making desserts.
Tips when making Biko
- Soak Rice overnight: soaking the rice overnight allows the rice to soften thus speeding the time it takes to cook the rice. After soaking overnight, the rice is then drained, then rinse and eventually draining it again. After that, the rice will then be poured into a simmered pot that contains coconut milk and of course, water.
- Make sure to continuously stir the mixture for an even cooking of the rice. Other than that, stirring can help release starch that in turn makes the rice mixture to thicken.
- The color of the Biko would depend on the type of sugar used. For a more darker brown color of the Biko, you can use the dark brown sugar or what we call “Muscovado”.
- In terms of the sweetness of Biko, it also varies therefore you can adjust the amount of sugar to use according to one’s preference.
- Additional tip: Pandan leaves can also be added while the rice is on the cooking process. The leaves give the rice the perfect aroma and add to the flavor too.
- Vanilla Extract can also be used for that additional delicious taste.
Several Biko Variations
Below are some of Biko Variations that you can also try and I am sure you’ll love too:
- Champorado: this is another Filipino porridge that also uses Glutinous or Sticky rice. Champorado is another name for Chocolate Biko. It’s main ingredients includes Glutinous rice and Cacao Tablea, is basically made from cacao beans that were fermented, roasted, dried and then formed into balls or blocks.
- Ube Biko: If you’re into Ube, then you might like the Ube Biko. The ingredients are basically the same as the classic Biko, however, ube halaya is being added.
- Suman: another Filipino delicacy that is made of Filipino sticky rice cake using Glutinous rice that is sweetened and wrapped in banana or coconut leaves.
How to Make Biko at the comfort of home
As mentioned, the main ingredients for making Biko are Glutinous rice, brown sugar, water, and coconut milk. The ingredients are pretty much easy to compile, so are the steps that are easy to follow.
In a rice cooker, pour in Glutinous rice (sticky rice) and water, then cook it. Make sure that a small amount of water is still left since we don’t intend for the rice to be fully cooked.
In a separate pot, mix coconut milk and dark brown sugar over low heat. Wait for the texture of the mixture to thicken. Make sure to continuously stir the mixture.
After rice is already cooked, add the rice to the mixture on the separate pot. Mix well, allowing the cooked rice to mix with the texture of the coconut milk and dark brown sugar mixture. Continue the cooking process until the liquid has completely disappear while at the same time making sure not to overcook.
Once it is done, you can now transfer the Biko to a plate making sure to flatten it.
Try the Biko recipe below for a more precise and complete lists of ingredients and step by step cooking instructions.
Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serving size: 8
- 2 cups Glutinous rice ( Sticky rice)
- 1 and a half cups of water
- 2 cups dark brown sugar
- 4 cups coconut milk
- 1 half teaspoon salt
- In a rice cooker, combine sticky rice and water and cook it.
- While waiting for the rice to cook, in a separate pot under low to medium heat combine coconut milk and brown sugar and salt. Wait for the texture to thicken. Don't forget to stir the mixture continuously.
- After you've achieved thickening of the coconut milk and brown sugar mixture, add the cooked rice to the mixture. Mix them all well. Wait for the remaining water to completely evaporate. (make sure not to overcooked the mixture)
- Transfer cooked Biko to a pan and flatten it on the surface lined with banana leaves.
You can cut the Biko into squares then served. (Best served when still hot)
Interested in other recipes? Feel free to comment below. Also, let me know your experience along the way. I look forward to hearing from you.