Normally served during Holy Week or on special occasions, BIKO is a Filipino favorite. It is somehow an equivalent of the oriental rice cakes but with more sweetness because of the coconut milk and caramelized sugar components. Learn this Pinoy recipe and we’re sure you’ll be making it on any given day!
What You Need
- 2 cups glutinous rice, washed and drained
- 4 cups coconut milk
- 1 ½ cups water
- 2 cups dark brown sugar
- ½ tsp salt
What To Do
- Grease baking pan with coconut oil and set aside.
- Combine the sticky rice and water in a rice cooker and cook until rice is ready.
- While waiting for the rice to cook, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until mixture thickens. Stir constantly.
- Add the cooked rice in the thick mixture and continue to cook until liquid evaporates and the rice is coated with brown color.
- Scoop the biko and place it in a serving pan and flatten the surface. Let it cool.
- Slice into cubes and serve.