Biko
Biko
Ingredients
For the Biko
- 2 cups glutinous rice, washed and soaked in water for 2 hours
- 2 cups water
- 1 bundle pandan leaves
- 1 1/2 cups brown sugar
- 3 cups coconut milk
- 1/2 teaspoon salt
For the Latik Topping
- 2 cups coconut cream
Instructions
- 1
Ensure the glutinous rice has been washed and soaked in water for 2 hours prior to starting the recipe. This is crucial for proper cooking.
- 2
In a large pot, combine the soaked glutinous rice, 2 cups of water, and the bundle of pandan leaves. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 10 minutes, or until most of the water has been absorbed by the rice. Do not stir during this time.
⏱️ 10 min
- 4
Remove the pandan leaves from the pot. Add the brown sugar, coconut milk, and salt to the rice. Stir gently to combine all ingredients.
⏱️ 2 min
- 5
Continue to cook the mixture over low heat, stirring continuously to prevent sticking and burning. Cook until the rice is fully cooked, the liquid has been absorbed, and the mixture forms a thick, sticky consistency. This will take approximately 20-25 minutes.
⏱️ 25 min
- 6
While the biko is cooking, prepare the latik. In a separate pan, simmer the 2 cups of coconut cream over medium heat. Stir occasionally to prevent scorching.
⏱️ 15 min
- 7
Continue simmering the coconut cream until it reduces, the oil separates, and golden-brown curds (latik) form at the bottom of the pan. This process can take 15-20 minutes.
⏱️ 5 min
- 8
Carefully strain out the oil from the latik, leaving only the crispy latik curds. Set aside.
⏱️ 2 min
- 9
Once the biko has reached the desired sticky consistency, transfer it to a serving dish. Allow it to cool slightly before serving.
⏱️ 1 min
- 10
Serve the Biko by generously topping it with the prepared latik curds.
Kitchen Tools
Nutrition Facts (per serving)
Biko
For the Biko
- 2 cups glutinous rice, washed and soaked in water for 2 hours
- 2 cups water
- 1 bundle pandan leaves
- 1 1/2 cups brown sugar
- 3 cups coconut milk
- 1/2 teaspoon salt
For the Latik Topping
- 2 cups coconut cream
Instructions
- 1
Ensure the glutinous rice has been washed and soaked in water for 2 hours prior to starting the recipe. This is crucial for proper cooking.
- 2
In a large pot, combine the soaked glutinous rice, 2 cups of water, and the bundle of pandan leaves. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 10 minutes, or until most of the water has been absorbed by the rice. Do not stir during this time.
⏱️ 10 min - 4
Remove the pandan leaves from the pot. Add the brown sugar, coconut milk, and salt to the rice. Stir gently to combine all ingredients.
⏱️ 2 min - 5
Continue to cook the mixture over low heat, stirring continuously to prevent sticking and burning. Cook until the rice is fully cooked, the liquid has been absorbed, and the mixture forms a thick, sticky consistency. This will take approximately 20-25 minutes.
⏱️ 25 min - 6
While the biko is cooking, prepare the latik. In a separate pan, simmer the 2 cups of coconut cream over medium heat. Stir occasionally to prevent scorching.
⏱️ 15 min - 7
Continue simmering the coconut cream until it reduces, the oil separates, and golden-brown curds (latik) form at the bottom of the pan. This process can take 15-20 minutes.
⏱️ 5 min - 8
Carefully strain out the oil from the latik, leaving only the crispy latik curds. Set aside.
⏱️ 2 min - 9
Once the biko has reached the desired sticky consistency, transfer it to a serving dish. Allow it to cool slightly before serving.
⏱️ 1 min - 10
Serve the Biko by generously topping it with the prepared latik curds.