Monday, January 18, 2016

Biko ( Glutinous Rice Cake)

Biko or rice cake is a Filipino delicacy made from  glutinous rice (sweet rice), coconut milk, and brown sugar and topped with coconut curd (latik). Jackfruit or macapuno can be added for flavor. It is cooked differently in each regions of the Philippines. Here is my version of rice cake. I made it easier for everybody to follow, no fancy ingredients and no baking needed.

  • 2 cups glutinous rice
  • 1 cup black rice (pirurutong)
  • 4 cups coconut milk
  • 1 1/2 cups firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • grated cheese for toppings

  1. Soak black rice in water overnight.
  2. Wash black rice and glutinous rice together.
  3. In a large sauce pan, bring coconut milk to a boil. 
  4. Add rice and salt. 
  5. Cook on medium heat until rice is tender and almost dry. Stir constantly to prevent the rice from sticking to the bottom of the pan.
  6. Add brown sugar and vanilla. Mix well, lower the heat and cook covered for 10 minutes. 
  7. Spread the cooked rice in a greased banana leaves or foiled pan.
  8. Flatten the surface, topped with coconut curd (latik) or cheese.

If you don't have black rice, just substitute it with the glutinous rice. 
Do  not over cook the rice.
Stir the rice once in a while to  to prevent it from burning to the bottom.


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