The summer months can be a good time to enjoy some fun and tasty desserts. We are sharing one of those tasty Filipino desserts today, as we have this amazing biko recipe for you to try.
Biko is a creamy and easy-to-make dessert, as it requires only a few ingredients to make! We all enjoy that concept, but this one also has a ton of flavor, despite only a few ingredients. You can make this dish a couple different ways, but this way is garnished with latik, or cooked-down coconut milk or cream! I mean, come on now!
You can make biko by steaming the glutinous rice first until it’s partially cooked. Then finish the biko in the coconut milk-sugar syrup. However, you get a more flavorful biko with this recipe, which has you cooking the rice right in the syrup. This allows the rice to absorb more of the coconut milk while cooking.
Check out the biko recipe below!
- 1-1/2 cups glutinous rice
- 2 tablespoons coconut oil (from making latik)
- 2 cups coconut milk
- 1 cup water
- 1 cup dark brown sugar
- For the Latik
- 2 cups coconut cream
- Start by washing the glutinous rice and draining very well.
- Take a baking dish an grease the bottom and sides with coconut oil; then set aside.
- Now take a wide pan and place over medium heat.
- In the pan, combine coconut milk, water and rice. Bring this to a simmer and cook, stirring occasionally, until the rice is tender.
- Now add in more water in 1/2 cup increments if the rice is drying up before rice is cooked.
- When the rice mixture begins to thicken, you will want to add in the sugar and stir until the sugar is dissolved and fully incorporated.
- Continue cooking the mixture until it’s very thick and sticky.
- You can tell if the biko is ready, as it’s ready when it’s very difficult to stir and it pulls away from the pan.
- Once the biko is done, spoon it into prepared baking dish and pat down to flatten. Allow the mixture to cool and set.
- Now you will lightly brush the top with coconut oil and then top with latik.
- For the latik, add the coconut cream into a pan over medium heat.
- Bring the cream to a boil and continue to cook, stirring occasionally, until the liquid begins to thicken.
- When it starts to thicken, lower the heat and simmer.
- You will notice that the oil will start to separate and solids will begin to form.
- To prevent burning, regularly stir and scrape the sides and bottom of the pan.
- Now continue to cook and stir until the curds turn golden brown.
- Drain the latik from the oil.