Easy Biko Recipe (2024)

Easy Biko Recipe. Have you ever tried Biko? It’s a mouth-watering traditional Filipino dessert made with glutinous rice, creamy coconut milk, and rich brown sugar. Trust me, one bite of this sweet and sticky rice cake will transport you to the tropical paradise of the Philippines.

You may also like these 6 Filipino Rice Recipes, 21 Filipino Desserts, and Bibingkang Malagkit.

What is Biko

Biko is a traditional rice cake in Filipino cuisine made from glutinous rice (malagkit), coconut milk, and brown sugar. It is a popular kakanin (native delicacy) enjoyed during special occasions like fiestas, celebrations, and family gatherings.

Biko is well-known in the Philippines for its delicious and sweet Flavor. It has a sticky and chewy texture, combined with the rich taste of coconut, making it a favorite among Filipinos. You can find and enjoy Biko all over the country, as it is commonly prepared in households and sold by street vendors and local markets. Additionally, it is usually topped with latik, a reduction of coconut cream until it forms solid golden-brown bits.

Difference between Biko and Sinumani

The main difference between biko and Sinukmani lies in the regions where they are commonly known by those names. 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.

Ingredients for this Easy Biko Recipe

• Glutinous rice (malagkit)
• Coconut milk
• Unrefined Brown sugar
• Salt
• Banana leaves, cleaned and cut into rectangles (for lining the pan)
• Latik (optional for topping)

Easy Biko Recipe

1. Rinse- Rinse the glutinous rice and ensure that you drain excess water by using a strainer. Place the glutinous rice in the Instant Pot or rice cooker and cook according to instructions.
2. Prepare the Sugar Mixture– Put the unrefined brown sugar and coconut milk in a large cooking pan. Stir on medium heat until the sugar dissolves. Stir continuously to avoid burning.
3. Combine Rice and Sugar Mixture- add the salt and set aside a cup. Once the rice is cooked, add it to the coconut mixture until it is coated.
4. Line the bottom of the pan with banana leaves. This adds a distinct flavor to the bike and prevents it from sticking to the pan.

5. Transfer the rice and sugar mixture to the lined pan, spreading it evenly.Pour the reserved coconut mixture over the rice spread on top and broil

How Do you Store it?

Keep in mind that while refrigeration and freezing can extend the shelf life of Biko, the texture may change slightly upon reheating. It’s always best to consume Biko for the freshest taste and texture within a few days of making it.To store Biko and keep it fresh for a more extended period, follow these guidelines:

Refrigeration:

• Allow the Biko to cool completely before storing it.
• Cut the Biko into serving-sized portions.
• Place the sliced Biko in an airtight container or wrap it tightly with plastic wrap.
• Store the Biko in the refrigerator.
• Biko stored in the refrigerator can last for about 4-5 days.

Freezing (for more extended storage):

• Similar to refrigeration, let the Biko cool completely.
• Cut it into serving-sized portions.
• Wrap each portion tightly with plastic wrap, then place them in a resealable plastic bag or an airtight container.
• Ensure that the container is labeled to indicate its freshness.
• Frozen Biko can be stored for up to 2-3 months.
• When ready to eat, thaw the Biko in the refrigerator overnight or reheat it gently in the microwave.

Tips

Avoid Moisture-Moisture can affect the texture of the Biko. Ensure the storage container is airtight to prevent the rice cake from drying or absorbing unwanted odors from the refrigerator.

Reheating- To reheat refrigerated Biko, you can briefly microwave individual portions or steam them to warm them. For frozen Biko, thaw it in the refrigerator overnight and reheat it as mentioned above.