Biko With Latik Recipes
EASY BIKO RECIPE
Steps:
- Place glutinous rice in rice cooker pot and wash twice. Fully drain water.
- Add 2 ¼ cups water, cover and soak for 4 hours.
- After soaking, turn on rice cooker.
- When rice is almost cook, in a pot or deep skillet, preferably non-stick, combine coconut milk, brown sugar and salt. Bring to a boil, then lower heat and simmer until reduced and thick.
- Add the cooked glutinous rice in the coconut milk/sugar mixture. Stir constantly until well blended. Keep stirring until coconut milk mixture is absorbed by rice and it forms into one sticky mixture about 30 minutes or so.
- If using banana leaves, run it in the stove to soften then lightly grease with latik oil otherwise grease pan.
- Use a pan or pyrex measuring 7 ½ x 5 ½ (biko - 2 inches thick) or small tray 9 ½ x 13 (biko - 1 inch thick). This is a small amount of serving, you need to double the recipe if you want more than 6 servings.
- Spread biko evenly and lightly grease the top with latik oil. Slice and top with latik. Enjoy
Nutrition Facts : Calories 496 kcal, Carbohydrate 114 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Sodium 222 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving
HOW TO COOK BIKO WITH LATIK TOPPINGS RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 4
Steps:
- Cook the glutinous rice and set aside.
- Add the pure coconut milk into the pan and cook until become latik.
- Remove the latik for toppings.
- Add the Brown Sugar and stir well and then add the cooked rice.
- Stir well until the Sugar melt.
- Pour in square pan and top with latik.
- Serve with your favorite juices.
BIKO WITH LATIK
Very sweet sticky rice with dark brown sauce made from coconut milk. Simply delicious you can't stop eating it!
Provided by gailinsik
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
- Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
- Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300°F oven for 20 minutes.
- Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350°F Bake until top is brown (about 15 minutes).
Nutrition Facts : Calories 529.6, Fat 26.3, SaturatedFat 21.1, Cholesterol 40.6, Sodium 135.6, Carbohydrate 68, Fiber 3.2, Sugar 39.5, Protein 8.6
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