Biko is a sweet, sticky rice which is usually brown in color. It is topped with latik or fried coconut flakes. This is a classic Filipino dessert. When biko is cooking, it has a remarkably distinct aroma that can be extremely mouthwatering. It is an easy dish to prepare. It does, however, need constant stirring to achieve the right texture.
Regional Dish: Philippines
Cuisine Style: Filipino | Preparation Time: 45 mins | Take it as such | Type : Sweet| Shelf Life : 2 day| Quantity : 20 servings.
Appx. Nutritional values: Calories (155 Kcal), Carbohydrates (20.4g), Protein (1.8 g), Fat (7.7 g).
- 2 cups glutinous rice /sticky rice/sweet rice
- 1 can coconut milk for rice
- 1 coconut milk for latik
- 3 cups water for cooking the rice
- 1 1/2 cups brown sugar
- Wash rice thoroughly. Place rice and water in a pot and bring to a boil. Cook over low heat, until rice, is cooked.
- Meanwhile, combine coconut milk and brown sugar in a pan. Bring to a boil. Stir occasionally over medium heat until sugar dissolves and mixture thickens.
- When mixture thickens, add the cooked rice. Stir constantly until liquid is absorbed by the rice and it reaches the desired thickness. Do not overcook. Set aside in a container.
- To make latik. Pour coconut milk into a pan and bring to a boil. Continuously boil over medium heat without stirring until oil comes out of milk and it turns flaky and light brown. Do not burn the latik.
- Top with latik and slice into serving pieces. Enjoy!
- Note: to more flavor add vanilla essence.