Ingredients
- 2 cups Glutinous RiceSticky Rice
- 2 cups Water
- 1 cup Brown Sugar
- 1 cup Coconut Milk
- 1/4 tsp. Salt
- 2 tbsp. Unsalted Butter
Directions
Biko is a popular Filipino dessert made from glutinous rice (sticky rice), brown sugar, coconut milk, and butter. The dessert is believed to have originated from the Philippines’ southern region, Mindanao, and is commonly served during special occasions such as festivals and celebrations.
Biko is traditionally made by cooking glutinous rice in water, then mixing it with the brown sugar and coconut milk mixture. The mixture is then baked in the oven until the top turns golden brown. This creates a sticky, gooey dessert that is both sweet and satisfying. The use of glutinous rice gives the biko its characteristic chewy texture, while the brown sugar and coconut milk provide the sweetness. The addition of butter rounds out the flavor, adding richness and creaminess to the dessert.
Biko can be enjoyed on its own, or paired with a scoop of vanilla ice cream for added creaminess. It is also common to see biko topped with latik, a byproduct of cooking coconut milk, for added texture and flavor.
In the Philippines, biko is a popular dessert that holds a special place in the hearts of many Filipinos. Whether served at home or at special events, this sweet and sticky treat is always a crowd-pleaser and a staple of Filipino cuisine.
The difficulty of making Philippine Biko is considered to be beginner to intermediate.
While the recipe is not complicated, it does require a bit of patience and attention to detail, especially when it comes to cooking the glutinous rice and the sugar and coconut milk mixture. However, as long as you follow the instructions carefully and keep an eye on the cooking process, you should be able to make a delicious and successful batch of biko.
For first-time bakers, it may take a bit of practice to get the texture and consistency just right, but with each attempt, you will become more familiar with the process and confident in your abilities.
Steps
1 Done | Rinse the glutinous rice in cold water and drain. |
2 Done | In a large saucepan, combine the glutinous rice and 2 cups of water. Bring to a boil. |
3 Done | Reduce heat to low and cover the saucepan with a tight-fitting lid. Cook for about 15 minutes, or until the water is fully absorbed and the rice is tender. |
4 Done | In a separate saucepan, combine the brown sugar, coconut milk, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved. |
5 Done | Add the cooked glutinous rice to the saucepan with the sugar mixture and stir to combine. |
6 Done | Add the butter to the mixture and stir until it has melted and is evenly distributed. |
7 Done | Transfer the mixture to a 9x13 inch baking dish and spread it out evenly. |
8 Done | Bake in a preheated 350°F (180°C) oven for 30 minutes, or until the top is golden brown. |
9 Done | Let the biko cool to room temperature before slicing and serving. |
