Biko (Sweet Sticky Rice)  

Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make and requires no special tools or pans, which makes it an easy endeavor for someone who doesn���t yet have a properly-equipped kitchen.

Biko is a sweet rice delicacy that's traditionally served on New Year's Eve.The essential ingredients are malagkit (glutinous or sticky rice), gata (coconut milk) and brown sugar.

Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no gluten. It���s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky rice just don���t yield the same results.

Biko Recipe (Filipino Sweet Sticky Rice)

Makes one 9��13 pan

You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can���t find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Don���t worry if you end up with less coconut milk to use with the rice—simply add enough water to reach the desired amount of cooking liquid.

This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately.

Ingredients

3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

PROCEDURE FOR MAKING BIKO

 

 

1.  Combine the glutinous rice, water, brown sugar, white sugar, coconut milk and salt in a large non-stick pot.

2.  Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked.

3. Transfer the rice mixture to a flat rectangular baking dish. Use a pancake turner or spoon to flatten and smooth the top.

4. Let cool until the rice mixture firms up.

5. Slice into serving pieces and serve topped with coconut flakes.

Variations include the use of condensed milk and vanilla extract.