Biko or bibingka? A Filipino Rice Cake story (with my mom’s recipe included) (2024)

FAQs

What is the difference between bibingka and biko? ›

What is the difference between bibingkang malagkit and biko? Both these Filipino kakanin are made with glutinous rice cooked in coconut milk and sugar. However, bibingkang malagkit is traditionally topped and baked with a sweetened coconut caramel while biko is garnished with latik or golden coconut curds.

Bibingka galapóng is the traditional form of bibingka made from ground soaked glutinous rice (galapóng), water, and coconut milk. Bibingkang malagkít is a moist version of bibingka, typically served sliced into square blocks.

Make-ahead and Storage. To store biko, cover tightly with foil and refrigerate for up to 5 days. Reheat in the microwave in 15-second intervals. You can also slice and freeze biko on a parchment-lined baking sheet until firm.

The history of bibingka harks back to pre-colonial times. The early Filipinos made a similar cake called "bibingka glutinosa", which was made from glutinous rice flour, sugar, and water. Bibingka glutinosa was usually cooked in banana leaves over charcoal.

Biko is often served as merienda (snack) but it is also common as breakfast or dessert. It's sometimes topped with latik, a coconut caramel.

Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).

The batter can be prepared in advance and refrigerated in an airtight container for up to 5 days. Wrapped tightly in foil or plastic, bibingka will keep for up to 3 days at room temperature.

What does Bibingka taste like? Bibingka tastes like sweet rice cakes that have a hint of coconut milk and pairs well with various toppings like salted egg. They're known for their soft and slightly chewy texture.

The origins of bibingka are vast. Some say that it came from Indonesia while some believe it came from India. In fact, the Indians call their version of this dessert as “Bebinca” or “Bibik”. Some also believe that the Portuguese brought this dessert from Goa.

What is Biko? Biko (pronounced bee-koh), a rice cake, is a native Filipino delicacy or 'kakanin' where glutinous rice is cooked with coconut milk and brown sugar then topped Latik.

What are the different types of biko? ›

Biko is a sweet Filipino rice cake made with coconut milk, sugar, and sticky rice. Variations can include ube, white sugar, brown sugar, coconut palm sugar, jackfruit, bananas, and latik (toasted coconut cream).

Warm biko in the microwave for 10-15 seconds to remove chill. Or, leave out at room temperature for an hour or two to soften.

Bibingka, a dessert made by my grandma, symbolized love, traditions, and cherished memories. The smell of baking bibingka in my oven brought up images of family get-togethers and warmth. Her kitchen was a place of love and togetherness.

There is no written record on how bibingka and puto bumbong came to be most associated with the Christmas season. However, in the article, culinary maven Glenda Barretto noted that the farmers needed to consume something quick and convenient. Originally, these rice cakes were enjoyed with salabat (ginger tea).

Arsenio Manuel also noted that bibingka may have Chinese roots and its name might have been derived from the Hokkien root word “bi,” which means uncooked rice. This is the same origin for some Filipino kitchen items like bihon (noodles), bilo-bilo (glutinous rice balls), and biko (another rice cake).

Mochi and bibingka are similar in that they both are made of rice flour, so they are gluten-free. Today, I decided to make a version with a butter & ube (purple yam) swirl. The chew of this dessert is awesome, and it is really easy to make.

In some areas, particularly in Southern Luzon, Biko is called Sinukmani. However, the ingredients and preparation are very similar, with both dishes being made from glutinous rice, coconut milk, and sugar. The variations in naming are often regional and still use the same recipe and ingredients.

On Panay Island where I was raised, we have at least three different kinds of suman: ibus (eeh-boos), which is the same sticky rice cake but wrapped in buri (palm leaves) and boiled; biko (bee-koh) made with whole rice kernels (not ground rice or rice flour) and cooked with coconut milk and brown sugar, then slathered ...

Flavor-wise, black rice has a nutty flavor with a slightly chewy texture, while black sweet rice is naturally sweet, with a sticky and glutinous texture due to its high starch content.