Filipino Biko Ice Cream
Filipino Biko Ice Cream
Ingredients
For the Latik
- 400 ml full-fat coconut cream
For the Coconut Caramel
- 100 grams brown sugar
- 60 ml coconut milk
For the Biko (Glutinous Rice) Base
- 200 grams glutinous rice
- 400 ml full-fat coconut milk
- 150 grams brown sugar
- 1 pinch salt
- 1-2 pandan leaves, optional, tied into a knot
- 1 piece banana leaf, optional, for lining or infusing flavor
For Assembling the Ice Cream
- 400 ml heavy cream, cold
- 300 ml sweetened condensed milk
- 1 batch prepared Biko Base, from Part 3
- 1 batch prepared Coconut Caramel, from Part 2
- 1 batch prepared Latik, from Part 1
Instructions
- 1
Pour 400 ml of full-fat coconut cream into a saucepan. Bring the coconut cream to a boil over medium heat, then reduce the heat to low. Simmer, stirring occasionally, until the oil separates from the coconut solids. Continue cooking until the coconut solids turn golden brown and become crispy (latik). This process typically takes approximately 20-30 minutes.
⏱️ 30 min
- 2
Carefully spoon out the golden brown crispy latik bits and set them aside. Reserve the separated coconut oil, as it can be used for other cooking.
⏱️ 5 min
- 3
In a small saucepan, combine 100 grams of brown sugar and 60 ml of coconut milk. Heat the mixture over medium-low heat, stirring continuously until the brown sugar is fully dissolved and the sauce thickens slightly to a caramel consistency. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Remove the coconut caramel from the heat and allow it to cool down slightly.
⏱️ 5 min
- 5
Wash 200 grams of glutinous rice thoroughly under running water until the water runs clear. Drain the rice well.
⏱️ 5 min
- 6
In a medium pot, combine the washed glutinous rice, 400 ml of coconut milk, 150 grams of brown sugar, and a pinch of salt. If using, add the 1-2 pandan leaves (tied in a knot) and place the banana leaf at the bottom of the pot or wrap it around the rice mixture for added aroma.
⏱️ 5 min
- 7
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the glutinous rice is tender and has absorbed most of the liquid.
⏱️ 20 min
- 8
Remove the pandan leaves and banana leaf (if used for flavoring). Allow the biko mixture to cool down completely to room temperature.
⏱️ 60 min
- 9
In a large mixing bowl, whip 400 ml of cold heavy cream until soft peaks begin to form.
⏱️ 5 min
- 10
Gently fold in the entire 300 ml can of sweetened condensed milk into the whipped cream until just combined. Be careful not to overmix.
⏱️ 3 min
- 11
Take the completely cooled biko mixture. You can either leave the rice grains whole or lightly mash some of the rice to achieve a smoother texture within the ice cream.
⏱️ 5 min
- 12
Add the biko mixture to the whipped cream and condensed milk mixture. Gently fold until the biko is evenly distributed throughout the ice cream base.
⏱️ 5 min
- 13
Pour half of the ice cream mixture into a freezer-safe container. Drizzle a portion of the prepared coconut caramel and sprinkle some of the crispy latik over this layer.
⏱️ 5 min
- 14
Add the remaining ice cream mixture to the container. Drizzle the top generously with the rest of the coconut caramel and sprinkle with the remaining latik.
⏱️ 5 min
- 15
Cover the container tightly and freeze for a minimum of 6 hours, or ideally overnight, until the ice cream is firm and scoopable.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Biko Ice Cream
For the Latik
- 400 ml full-fat coconut cream
For the Coconut Caramel
- 100 grams brown sugar
- 60 ml coconut milk
For the Biko (Glutinous Rice) Base
- 200 grams glutinous rice
- 400 ml full-fat coconut milk
- 150 grams brown sugar
- 1 pinch salt
- 1-2 pandan leaves, optional, tied into a knot
- 1 piece banana leaf, optional, for lining or infusing flavor
For Assembling the Ice Cream
- 400 ml heavy cream, cold
- 300 ml sweetened condensed milk
- 1 batch prepared Biko Base, from Part 3
- 1 batch prepared Coconut Caramel, from Part 2
- 1 batch prepared Latik, from Part 1
Instructions
- 1
Pour 400 ml of full-fat coconut cream into a saucepan. Bring the coconut cream to a boil over medium heat, then reduce the heat to low. Simmer, stirring occasionally, until the oil separates from the coconut solids. Continue cooking until the coconut solids turn golden brown and become crispy (latik). This process typically takes approximately 20-30 minutes.
⏱️ 30 min - 2
Carefully spoon out the golden brown crispy latik bits and set them aside. Reserve the separated coconut oil, as it can be used for other cooking.
⏱️ 5 min - 3
In a small saucepan, combine 100 grams of brown sugar and 60 ml of coconut milk. Heat the mixture over medium-low heat, stirring continuously until the brown sugar is fully dissolved and the sauce thickens slightly to a caramel consistency. This should take about 5-7 minutes.
⏱️ 7 min - 4
Remove the coconut caramel from the heat and allow it to cool down slightly.
⏱️ 5 min - 5
Wash 200 grams of glutinous rice thoroughly under running water until the water runs clear. Drain the rice well.
⏱️ 5 min - 6
In a medium pot, combine the washed glutinous rice, 400 ml of coconut milk, 150 grams of brown sugar, and a pinch of salt. If using, add the 1-2 pandan leaves (tied in a knot) and place the banana leaf at the bottom of the pot or wrap it around the rice mixture for added aroma.
⏱️ 5 min - 7
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the glutinous rice is tender and has absorbed most of the liquid.
⏱️ 20 min - 8
Remove the pandan leaves and banana leaf (if used for flavoring). Allow the biko mixture to cool down completely to room temperature.
⏱️ 60 min - 9
In a large mixing bowl, whip 400 ml of cold heavy cream until soft peaks begin to form.
⏱️ 5 min - 10
Gently fold in the entire 300 ml can of sweetened condensed milk into the whipped cream until just combined. Be careful not to overmix.
⏱️ 3 min - 11
Take the completely cooled biko mixture. You can either leave the rice grains whole or lightly mash some of the rice to achieve a smoother texture within the ice cream.
⏱️ 5 min - 12
Add the biko mixture to the whipped cream and condensed milk mixture. Gently fold until the biko is evenly distributed throughout the ice cream base.
⏱️ 5 min - 13
Pour half of the ice cream mixture into a freezer-safe container. Drizzle a portion of the prepared coconut caramel and sprinkle some of the crispy latik over this layer.
⏱️ 5 min - 14
Add the remaining ice cream mixture to the container. Drizzle the top generously with the rest of the coconut caramel and sprinkle with the remaining latik.
⏱️ 5 min - 15
Cover the container tightly and freeze for a minimum of 6 hours, or ideally overnight, until the ice cream is firm and scoopable.
⏱️ 360 min