Filipino Glutinous Rice Cake(Biko)
Filipino Glutinous Rice Cake(Biko)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, filipino glutinous rice cake(biko). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Filipino Glutinous Rice Cake(Biko) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Filipino Glutinous Rice Cake(Biko) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we have to prepare a few ingredients. You can cook filipino glutinous rice cake(biko) using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Filipino Glutinous Rice Cake(Biko):
  1. Get 1 kg. Glutinous Rice
  2. Take 250-300 grams brown sugar
  3. Take 2 cups coconut milk (divided into 2cups)see note 1.
  4. Prepare Pandan leaves or vanilla essence (optional)
  5. Make ready note 1
  6. Make ready 1 cup for toppings(latik)1cups for our sugar/Glutinous rice

Without even knowing it, I was eating rice for breakfast, lunch, dinner, and dessert. Biko is a sweet Filipino sticky rice cake. It is made of glutinous rice, coconut milk, coconut cream, and brown sugar, topped with caramelized coconut cream. It is often served during fiestas, birthdays, Christmas, New Year and any other special events.

Instructions to make Filipino Glutinous Rice Cake(Biko):
  1. Wash and cook the glutinous rice just like the way we cook normal rice but lessen the water,add the clean pandan leaves.
  2. While cooking the glutinous rice we can cook now our latik or toppings,in a frying pan pour the coconut milk or coconut cream.let it boil and simmer then stir constantly to avoid burning,when the oil extracted already and golden brown color appear it's done.separate the coconut oil from the latik.
  3. When glutinous rice was cooked,we can now start cooking
  4. In a wok pour the coconut milk, let it boil..then add the sugar,stir to dissolve the sugar and let it boil again for a couple of minutes.
  5. When it's thick already,we can now add our cooked glutinous rice and constantly stir or mix it until its done,we can say it is done when we stir it and it's so sticky or almost all of the glutinous rice was stick on your ladle.
  6. Quickly transfer to a greased tray(use the coconut oil for greasing the tray)then flatten it.
  7. Put our toppings (latik),then serve

Biko is made with glutinous rice, a starchy short grain variety with a solid milky color. Glutinous rice, or "Malagkit" in Filipino, is different from "Japonica rice", a non glutinous rice. Gluttonous rice is commonly found in Southeast and East Asia and is often cooked and prepared as a dessert. Biko is the quintessential Filipino native delicacy. It is made from glutinous rice that is first partially cooked, then mixed with coconut milk until very thick in consistency.

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