Easy Filipino Biko Recipe

Filipino Biko recipe is a dense, sticky and sweet rice cake typically served on special occasions such as birthdays and weddings in Filipino food. It’s a typical Filipino dessert which features glutinous rice and coconut. The Filipino Biko recipe is usually taken care of as it must be exactly right when it comes to stickiness and sweetness – a nourishing snack. It’s a typical illustration of just how simple ingredients can produce a dish that’s warm and traditional.

The secret to any Filipino Biko recipe will be the glutinous rice that makes the dessert chewy and dense. In contrast to regular rice, glutinous rice is much higher in starch – it gives Biko its stickiness – and also holds ingredients together. The rice is cooked in a sweet syrup containing coconut milk, brown sugar and occasionally salt in the Filipino Biko recipe. This particular syrup is actually the foundation of the dish, giving the rice a caramel sweetness paired with the coconut milk. This makes a comforting and indulgent flavor combination.

Apart from the rice and coconut syrup, the Filipino Biko recipe might require a top of caramelized coconut milk. This topping gives the food some additional flavor and also a little crunch. The result is a creamy, sticky dish that’s sweet and yet still more or less sticky. Filipino Biko is generally served in small portions due to its richness. It’s normally served as a dessert however it may also be consumed as a snack or a breakfast recipe in certain houses in which it’s a custom.

One of why the Filipino Biko recipe has stayed around the years is that it’s versatile. Although the conventional version uses brown sugar and coconut milk, variations might include mung beans or sweetened jackfruit. Whatever the variations, the basic Filipino Biko recipe is the same: The chewy glutinous rice, the coconut flavor and the sweet, sticky syrup. All these ingredients come together to make a dessert that is Filipino – proud, reflecting the country’s culinary heritage.

The Filipino Biko recipe also signifies Filipino hospitality. It’s frequently served to guests as a welcome and generosity gesture. This dish is a favourite of kids and old and brings people together. Served in a family or social gathering, Filipino Biko is always a hit with its chewy and sweet taste. The dish is considered sentimental for many as it recalls home and family.

A Filipino Biko recipe can be a labor of love in case you’re patient and cautious. The coconut milk and sugar must simmer for more or less an hour to obtain the correct consistency of syrup. What the result is is a dish which tastes incredible and represents basic Filipino cooking – hearty and made with care. And in case you have not tried Filipino Biko previously, you’re in for really a unforgettable experience and in case you have, you are a household favorite.

Ingredients For the Filipino Biko Recipe

Rice
Coconut Milk
Water
Brown Sugar
Salt

Cooking Instructions For the Filipino Biko Recipe

To begin, soak the sticky rice in water for the entire night. This guarantees that your Biko will have a flawlessly sticky texture. Drain and rinse the rice once it has finished soaking.

Preparing the Rice

Three-quarters of the coconut milk should be set aside. Fill a big pot with the remaining water and coconut milk. Add the soaked rice after bringing the liquid to a mild boil. After lowering the heat to medium, simmer the rice until it is cooked and has absorbed the majority of the liquid. It should take six to eight minutes.

Including Sweetness

It’s time to add the sugar when the rice has finished cooking! To give the rice that delicious caramel flavor, turn the heat down to medium-low and mix in 1 1/2 cups of your brown sugar and salt until completely dissolved. Continue to cook, stirring frequently, for another 4–7 minutes. To make sure the rice is cooked thoroughly, taste it. The rice mixture will be sticky and extremely thick.

Allowing It to Set

The sweetened cooked rice mixture should be spread out evenly in a 9×13″ baking dish or pan that has been buttered. Preheat the oven to 350 degrees F.
Caramel garnish Add the remaining 1 cup brown sugar and the 3/4 cup coconut milk that was set aside to a small saucepan. Bring to a boil until the sugar dissolves completely and the fluid thickens slightly. Take off the heat and let it cool for five minutes. After adding the rice mixture, place it in the oven and bake it until the top is golden brown and just beginning to crisp up. It will take roughly sixty to sixty-five minutes.

Cut your Biko into diamonds or squares once it has cooled, then present it to excited family and friends.

Helpful Suggestions For the Filipino Biko Recipe

The Filipino Biko recipe is a beloved rice cake that features sweet, sticky rice with coconut milk and brown sugar. To ensure the best results, start by using glutinous rice, which is key to achieving the signature sticky and chewy texture. It’s important to rinse the rice well before cooking to remove excess starch, which can affect the final texture. Once the rice is cooked, make sure to cook the sugar and coconut milk mixture slowly over medium heat, stirring constantly to prevent burning. The mixture should thicken into a caramel-like consistency.

When combining the rice with the sweet mixture, be sure to stir thoroughly to evenly coat each grain with the syrup. For an extra touch of flavour, consider topping your Filipino Biko recipe with toasted coconut flakes. If you want a firmer texture, you can press the mixture into a greased pan and let it cool before cutting it into squares. For added depth of flavour, you can also experiment by adding pandan leaves while cooking the rice or coconut milk for a unique fragrance. Filipino Biko is perfect for gatherings, and it can be served warm or at room temperature for a delicious dessert.

Storage Instructions For the Filipino Biko Recipe

To store the Filipino Biko recipe, allow the Biko to cool completely before transferring it into an airtight container. Once cooled, you can store it at room temperature for up to 2 days. For longer storage, refrigerate the Biko, where it can last for up to a week. When refrigerating, make sure the Biko is covered to prevent it from drying out. If you want to serve it warm, you can reheat the Biko in the microwave for a few seconds or steam it for a few minutes to restore its soft, sticky texture.

For longer-term storage, you can freeze the Filipino Biko recipe. To freeze, cut the Biko into serving-sized pieces and wrap each piece individually in plastic wrap or store them in a freezer-safe bag or container. The Biko can be kept frozen for up to a month. When ready to enjoy, simply thaw it at room temperature or steam it gently until soft and warm. This way, you can enjoy Filipino Biko even after several weeks.

FAQ For the Filipino Biko Recipe

Question: Can I use white rice instead of glutinous rice for the Filipino Biko Recipe?

A: It’s best to use glutinous rice for the Filipino Biko Recipe, as it provides the sticky and chewy texture that is characteristic of this dessert. White rice won’t yield the same consistency.

Question: Can I make the Filipino Biko Recipe ahead of time?

A: Yes, you can make the Filipino Biko Recipe ahead of time. After cooking and cooling, store it in an airtight container at room temperature or refrigerate it for later use.

Question: How do I make the Filipino Biko Recipe sweeter?

A: To make the Filipino Biko Recipe sweeter, you can increase the amount of brown sugar used in the coconut milk syrup. Just make sure to adjust it to your desired level of sweetness.

Question: Can I use other types of sugar in the Filipino Biko Recipe?

A: Yes, you can experiment with other types of sugar, such as white sugar or coconut sugar, in the Filipino Biko Recipe. However, brown sugar is traditional for its rich, caramel-like flavour.

Question: How do I prevent the Filipino Biko Recipe from sticking to the pan?

A: To prevent the Filipino Biko Recipe from sticking to the pan, you can grease the pan lightly with butter or oil before adding the rice mixture, or line it with parchment paper for easy removal.

Easy Filipino Biko Recipe

Biko is a sticky rice dessert made with glutinous rice, coconut milk, and brown sugar, then topped with latik (coconut curds). Known as one of the best recipes in the Philippines, this sweet treat is often served during fiestas and special occasions. Its chewy texture and caramel-like flavour make it a crowd favourite.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Soaking Time 8 hours hrs

Course Dessert, Snack

Cuisine Pacific Islands

Servings 6 Servings

Calories 1170 kcal

Ingredients

  

1x2x3x

• 4 cups Rice glutinous
• 5 cups Coconut Milk divided
• 1 1/2 cups Water
• 2 1/2 cups Brown Sugar divided
• 1/2 tsp Salt

Instructions

 

• To begin, soak the sticky rice in water for the entire night. This guarantees that your Biko will have a flawlessly sticky texture. Drain and rinse the rice once it has finished soaking.

Preparing the Rice

• Three-quarters of the coconut milk should be set aside. Fill a big pot with the remaining water and coconut milk. Add the soaked rice after bringing the liquid to a mild boil. After lowering the heat to medium, simmer the rice until it is cooked and has absorbed the majority of the liquid. It should take six to eight minutes.

Including Sweetness

• It's time to add the sugar when the rice has finished cooking! To give the rice that delicious caramel flavor, turn the heat down to medium-low and mix in 1 1/2 cups of your brown sugar and salt until completely dissolved. Continue to cook, stirring frequently, for another 4–7 minutes. To make sure the rice is cooked thoroughly, taste it. The rice mixture will be sticky and extremely thick.

Allowing It to Set

• The sweetened cooked rice mixture should be spread out evenly in a 9x13" baking dish or pan that has been buttered. Preheat the oven to 350 degrees F.
• Caramel garnish Add the remaining 1 cup brown sugar and the 3/4 cup coconut milk that was set aside to a small saucepan. Bring to a boil until the sugar dissolves completely and the fluid thickens slightly. Take off the heat and let it cool for five minutes. After adding the rice mixture, place it in the oven and bake it until the top is golden brown and just beginning to crisp up. It will take roughly sixty to sixty-five minutes.
• Cut your Biko into diamonds or squares once it has cooled, then present it to excited family and friends.

Nutrition

Serving: 1gCalories: 1170kcalCarbohydrates: 194gProtein: 13gFat: 41gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 253mgPotassium: 678mgFiber: 2gSugar: 89gVitamin C: 2mgCalcium: 146mgIron: 8mg

Keyword brown sugar, Rice

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