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December 10, 2024
Biko is a delicious and popular Filipino dessert made from glutinous rice, coconut milk, and sugar. It is commonly served during special occasions, such as birthdays and fiestas. The dish has a sticky and sweet taste, and it is usually topped with latik, which is a type of caramel made from coconut cream.
Follow this simple recipe to learn how to make biko with latik panlasang pinoy:
Ingredients:
- 2 cups glutinous rice
- 2 cups coconut milk
- 2 cups water
- 1 ½ cups brown sugar
- 1 teaspoon vanilla extract
- Pandan leaves (optional)
- 1 can coconut cream
To start, rinse the glutinous rice with water until the water runs clear. In a large pot, combine the rice, coconut milk, water, and pandan leaves (if using). Bring to a boil, then reduce the heat and simmer until the rice is cooked and the mixture is thick and sticky. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Next, add the brown sugar to the rice mixture and stir well to combine. Cook for another 5 minutes, or until the sugar is fully dissolved. Stir in the vanilla extract for added flavor.
While the biko is cooking, prepare the latik by heating the coconut cream in a separate pan over medium heat. Allow it to simmer until the oil separates from the curds and turns golden brown. This process may take around 30 minutes. Stir the curds occasionally to prevent them from burning.
What is biko?
Biko is a traditional Filipino rice cake made from glutinous rice, coconut milk, and brown sugar. It is a popular dessert or snack in the Philippines, often served during special occasions, festivals, or family gatherings.
The term “biko” is derived from the Filipino word “bibingka,” which means rice cake. It is similar to other rice cake desserts in the Philippines, such as kakanin and suman. However, what sets biko apart is the addition of latik, a sweet coconut sauce made from coconut cream and sugar.
To make biko, glutinous rice is cooked in coconut milk until it becomes sticky and sweet. Brown sugar is then added to give it a rich caramel flavor and deep brown color. Once cooked, the biko is then topped with latik, which adds a creamy and decadent touch to the dessert.
Biko is typically served on a round or rectangular banana leaf to enhance its flavors and presentation. It can be enjoyed warm or at room temperature and is often enjoyed with a cup of hot tea or coffee.
Ingredients:
| Glutinous rice | 2 cups |
| Coconut milk | 2 cups |
| Brown sugar | 1 1/2 cups |
| Water | 1 cup |
| Latik | for topping |
Instructions:
1. In a large pot, combine the glutinous rice, coconut milk, brown sugar, and water. Stir well to dissolve the sugar.
2. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
3. Once the mixture is boiling, reduce the heat to low and cover the pot. Allow the rice to cook for about 20-25 minutes or until it becomes sticky and fully cooked.
4. While the rice is cooking, prepare the latik by simmering the coconut cream in a separate pan over low heat. Stir constantly until the cream separates into coconut oil and golden brown solids.
5. Once the rice is cooked, remove it from the heat and transfer it to a serving dish. Flatten the surface using a spatula or the back of a spoon.
6. Pour the latik on top of the biko, spreading it evenly over the surface.
7. Allow the biko to cool before slicing it into squares or rectangles, then serve.
Enjoy your homemade biko with latik!
What is latik?
Latik is a traditional Filipino condiment or topping made from coconut milk and sugar. It is commonly used in various Filipino desserts and sweets, including biko. To make latik, coconut milk is simmered until the water evaporates and the coconut oil separates from the solid coconut milk residue. The residue is then cooked further until it turns golden brown and caramelizes.
The resulting latik has a rich flavor and a slightly sweet taste, with a texture that is both creamy and crumbly. It is often used as a garnish or topping for rice cakes, like biko, as it adds a delicious nutty and caramelized flavor to the dish.
Latik can be made in different ways depending on the desired consistency and texture. Some variations use freshly grated coconut, while others use canned coconut milk. The cooking time can also vary, with longer cooking times resulting in a darker and more caramelized latik.
Overall, latik is a popular and versatile ingredient in Filipino cooking, especially in desserts and sweets. It adds a unique and delicious flavor to a variety of dishes, including the famous biko with latik.
Ingredients needed
Here are the ingredients needed to cook biko with latik:
- 2 cups sticky rice
- 3 cups water
- 2 cups brown sugar
- 1 can coconut milk (400ml)
- 1/2 cup water for latik
Main ingredients for biko
To make biko with latik panlasang pinoy, you will need the following main ingredients:
1. Glutinous rice
Glutinous rice, also known as sticky rice or sweet rice, is the primary ingredient for biko. This type of rice has a high starch content, which gives the dish its sticky and chewy texture.
2. Coconut milk
Coconut milk is another essential ingredient that adds a rich and creamy flavor to the biko. It is made by extracting the liquid from grated coconut meat. You can either use fresh coconut milk or canned coconut milk for convenience.
3. Brown sugar
Brown sugar is used as a sweetener in biko. It provides a deep caramelized flavor and a hint of molasses. You can adjust the amount of brown sugar according to your desired level of sweetness.
4. Latik
Latik is the caramelized coconut cream that is traditionally sprinkled on top of the biko. It adds a crunchy texture and extra coconut flavor to the dish. You can make latik by simmering coconut cream until the oil separates and the solids turn golden brown.
These main ingredients are the foundation for a delicious biko with latik panlasang pinoy. Make sure to gather all the ingredients before you start cooking to ensure a smooth and enjoyable cooking process.
Main ingredients for latik
- 2 cups of coconut cream
Latik is a sweet caramel topping made from coconut cream. It is an essential ingredient in cooking biko, a Filipino rice cake. To make latik, you will need 2 cups of coconut cream. Coconut cream is the thick, creamy liquid that is extracted from grated coconut meat. It adds a rich, coconut flavor to the latik and gives it a smooth, creamy texture.
Steps to cook biko
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the glutinous rice and water. Allow it to soak for at least 1 hour.
- Drain the water from the rice and transfer it to a large pot. Add coconut milk and brown sugar, then stir well.
- Over medium heat, cook the rice mixture until it thickens and becomes sticky. Stir constantly to prevent burning.
- Once the rice is cooked and sticky, transfer it to a greased baking dish.
- In a separate saucepan, heat coconut milk and brown sugar to make the latik. Stir constantly until the coconut milk thickens and the sugar caramelizes.
- Pour the latik over the cooked rice in the baking dish, spreading it evenly.
- Bake the biko in the preheated oven for about 20-25 minutes, or until the latik starts to bubble and brown.
- Remove from the oven and allow it to cool completely.
- Slice into squares or diamonds and serve.
Step 1: Preparing the Glutinous Rice
The first step in cooking biko with latik is to prepare the glutinous rice. Start by washing the rice thoroughly until the water runs clear. This helps to remove any excess starch from the rice, resulting in a better texture for the biko.
Ingredients:
- 2 cups of glutinous rice
- 4 cups of water
Instructions:
1. Soak the glutinous rice:
In a large bowl, place the glutinous rice and add enough water to cover it completely. Let it soak for at least 4 hours or overnight. This process helps to soften the grains and make them easier to cook.
2. Drain the rice:
After soaking, drain the water from the glutinous rice using a fine mesh strainer or colander. Make sure to remove as much water as possible.
3. Steam the rice:
Transfer the drained glutinous rice to a steamer. Spread it evenly in a single layer to ensure even cooking. Add 4 cups of water to the steamer and cover with a lid. Steam the rice over medium heat for 20-25 minutes or until it becomes tender and fully cooked.
Note: If you don’t have a steamer, you can use a large pot with a colander or steaming basket. Just make sure the colander or basket is elevated above the water level.
4. Fluff the rice:
Once the rice is cooked, remove it from the steamer and transfer it to a large bowl. Use a fork or spatula to gently fluff the rice, breaking up any clumps and ensuring that the grains are separated.
Now that the glutinous rice is prepared, you can proceed to the next step of making the sweet coconut sauce for the biko.
Step 2: Cooking the rice
Once you have prepared the ingredients and the banana leaves, it’s time to cook the rice. Here’s how you can do it:
1. Rinse the glutinous rice
Measure 2 cups of glutinous rice and rinse it thoroughly under cold running water. Make sure to remove any impurities or dirt that may be present.
2. Soak the rice in water
Place the rinsed rice in a large bowl and cover it with water. Let it soak for at least 30 minutes or overnight. This will help soften the rice and make it easier to cook.
3. Prepare the steamer
Fill a pot or a steamer with water, about halfway full. Place it on the stove and bring it to a boil.
4. Drain the rice
After soaking, drain the rice using a colander or a fine-mesh strainer. Make sure to remove all excess water.
5. Cook the rice
Transfer the drained rice to a large steamer tray lined with banana leaves. Spread the rice evenly on the tray.
Place the steamer tray on top of the pot or steamer with boiling water. Cover it with a lid to trap the steam and cook for about 20-25 minutes, or until the rice is cooked and sticky.
Make sure to check the rice occasionally to make sure it doesn’t burn or stick to the tray.
Once cooked, remove the steamer tray from the pot and let the rice cool for a few minutes.
You have successfully cooked the rice for your biko! Now, it’s time to proceed to the next step.
Q&A
What is biko with latik panlasang pinoy?
Biko with latik panlasang pinoy is a traditional Filipino rice cake made with glutinous rice, coconut milk, and brown sugar. It is topped with latik, which is the residue from cooking coconut milk until it forms into solid caramel-like pieces.
Can I use regular rice instead of glutinous rice to make biko with latik panlasang pinoy?
No, glutinous rice is essential for making biko with latik panlasang pinoy. Regular rice will not give the same sticky and chewy texture that is characteristic of this dessert.
What is the recipe for biko with latik panlasang pinoy?
The recipe for biko with latik panlasang pinoy typically includes glutinous rice, coconut milk, brown sugar, and latik. The rice is cooked with coconut milk and sugar until it becomes sticky, and then it is topped with latik made from coconut milk.
How long does it take to cook biko with latik panlasang pinoy?
The cooking time for biko with latik panlasang pinoy can vary, but it typically takes around 1 to 1.5 hours. The rice needs to be cooked until it becomes sticky, which may take some time.
Can I make biko with latik panlasang pinoy without coconut milk?
No, coconut milk is a key ingredient in biko with latik panlasang pinoy. It provides the rich and creamy flavor that is characteristic of this dessert. Using other types of milk will change the taste and texture of the dish.
What is biko?
Biko is a traditional Filipino dessert made with sticky rice, coconut milk, and brown sugar.