biko
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Biko (Rice cake with caramel)


Biko is a traditional Filipino desert, it is usually served during parties and holidays such as birthdays and fiesta’s.

Biko is made from malagkit (glutinous) rice, coconut, sugar top or mix with latik (caramel). Some mix the latik with the rice and sometimes also add some latik toppings.

A great snack and a delicious desert for everyone to enjoy specially to those who have sweet teeth!

INGREDIENTS

2 cups of Malagkit or glutinous rice
3/4 cups caster sugar or brown sugar
3 1/2 cups coconut milk (2 large can)
1/8 lb butter
1 egg beaten

Topping

1 can condense milk (15 oz.) or 2 can condense milk if mixing it with the rice as well as a topping
1 cup rich coconut milk or 2 cups if mixing it with the rice as well as a topping
2-3 tbsp tapioca flour for thickening

DIRECTIONS: latik or caramel just as a topping

1. Measure 3 1/2 cups of milk, add and boil rice with coconut milk in a heavy pot over medium heat stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.

2. Spread the rice mixture in a well buttered cake dish. Bake in a preheated 300F or 150 C or Gas mark 2 oven for 15-20 minutes. Once cook leave it to cool

3. To make latik as topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 F = 180 C or Gas mark 4. Bake until top is brown (about 10-15 minutes).

DIRECTIONS: latik or caramel mixed with the rice and as well as a topping

1. Measure 3 1/2 cups of milk, add and boil rice with coconut milk in a heavy pot over medium heat stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.

2. To make latik as topping: If you prefer to add some latik (caramel) with the mixture as well as a topping you can at this stage combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 10-15 minutes). Add some latik (caramel) to the mixture and mix it well.

3.Spread the rice mixture in a well buttered cake dish. Bake in a preheated 300F or 150 C or Gas mark 2 oven for 15-20 minutes. Once cook leave it to cool

4.Take out the rice cake and add the rest of the latik (caramel) pouring the topping over rice mixture. Put it back in the oven increasing the heat to 350 F = 180 C or Gas mark 4. Bake until top is brown (about 10-15 minutes).

Duration: 45 minutes to an hour
Serve: 10-12

philgen

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