Biko Recipe: A Filipino Delight
Introduction
Biko is a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar. This sweet treat is usually served during special occasions, such as birthdays, weddings, and holidays. Biko is typically molded into a rectangular shape and topped with latik, a type of caramelized coconut cream.Ingredients
To make biko, you will need the following ingredients:- 3 cups glutinous rice
- 4 cups water
- 2 cans (13.5 oz each) coconut milk
- 2 cups brown sugar
- 1/2 teaspoon salt
- Latik (optional)
Instructions
Here's how to make biko:- Rinse the glutinous rice until the water runs clear.
- In a large pot, combine the rice and water. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked and the water is absorbed.
- In another pot, combine the coconut milk, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture thickens.
- Add the cooked rice to the coconut milk mixture and stir until well combined.
- Continue cooking over medium heat, stirring constantly, for 15-20 minutes or until the mixture thickens and turns golden brown.
- Transfer the biko to a greased rectangular pan and flatten the surface using a spatula.
- Let the biko cool to room temperature.
- Once cooled, cut the biko into bite-sized pieces and serve on a platter.
- If desired, top the biko with latik.
Nutrition
Biko is a high-calorie dessert due to its use of glutinous rice and coconut milk. One serving (1 piece) of biko contains approximately:- Calories: 320
- Protein: 3 grams
- Fat: 12 grams
- Carbohydrates: 52 grams
- Sugar: 28 grams
- Sodium: 50 milligrams
- Cholesterol: 0 milligrams
Tips for Making Biko
Here are some tips to help you make the perfect biko:1. Use high-quality ingredients. Since biko is a simple dessert, it's important to use high-quality ingredients to ensure that the flavors shine through.
2. Rinse the glutinous rice well. This will help remove any excess starch and prevent the rice from becoming too sticky.
3. Use the right amount of water. Too much water will make the rice mushy, while too little water will make it dry and hard.
4. Stir the coconut milk mixture constantly. This will prevent the sugar from burning and ensure that the mixture thickens evenly.
Baca Juga
5. Don't overcook the biko. Overcooking can cause the rice to become tough and chewy.
6. Let the biko cool before cutting. This will allow the mixture to set and make it easier to cut into neat pieces.
Variations of Biko
Biko is a versatile dessert that can be customized to suit your taste. Here are some variations to try:1. Ube Biko: Add mashed purple yam (ube) to the rice mixture for a pop of color and flavor.
2. Mango Biko: Top the biko with fresh mango slices for a tropical twist.
3. Chocolate Biko: Mix cocoa powder into the coconut milk mixture for a chocolatey twist.
4. Peanut Butter Biko: Swirl peanut butter into the rice mixture for a nutty flavor.
5. Matcha Biko: Add matcha powder to the rice mixture for a green tea flavor.