Biko with Latik
Filipino rice cake made from glutinous rice and brown sugar topped with savory coconut milk residue.
Prep Time5 mins
Cook Time50 mins
Keyword: biko, dessert recipe, kakanin, rice cake
Servings: 6 people
Author: Vanjo Merano
- 2 cups glutinous rice washed
- 1 ½ cups water
- 2 cups brown sugar
- 4 cups coconut milk
- ½ teaspoon salt
- 2 cups coconut milk
Prepare latik by boiling 2 cups coconut milk in a saucepan. Adjust heat to medium. Continue boiling while stirring until texture thickens. Lower the heat once oil becomes visible. Cook and stir constantly until the color of the residue turns golden brown (note: latik is the residue formed after boiling coconut milk). Separate the oil from the latik using a strainer or filter paper. Set aside.
Start making the biko by combining glutinous rice and water in a rice cooker. Set the cooker to “cook” mode. Wait until the process is complete.
Boil 4 cups coconut milk in a cooking pot for 7 minutes.
Add brown sugar and salt. Stir.
Add cooked rice. Stir until well blended. Continue cooking while stirring until rice absorbs the coconut milk mixture completely.
Line banana leaves over a baking tray. Brush coconut oil over the leaves.
Transfer biko into the tray once the consistency becomes thick and sticky (paste-like). Top with latik. Let it cool down for at least 15 minutes.
Serve. Share and enjoy!
Calories: 952kcal | Carbohydrates: 129g | Protein: 9g | Fat: 49g | Saturated Fat: 43g | Sodium: 251mg | Potassium: 642mg | Fiber: 2g | Sugar: 71g | Vitamin C: 2mg | Calcium: 110mg | Iron: 9mg