Easy Biko 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
BIBINGKA MALAGKIT
Bibingka malagkit is a Filipino rice cake made of glutinous rice glazed with latik syrup on top. Sweet, sticky, and made of simple ingredients. A perfect dessert for Christmas and New Year.
Provided by Mella
Categories Dessert
Number Of Ingredients 9
Steps:
- Place all the latik ingredients in a pot over medium heat. Bring to a boil. Set the heat to low and cook until sauce thickens to a syrupy caramel consistency. This will take about 20 to 30 minutes. Stir occasionally.
- Grease baking pan with oil, including the sides. Line with a banana leaf if using.
- Rinse glutinous rice with water then drain well. Place in a pot and then add 2 1/2 cup water, salt, and pandan leaf. Swirl to combine. Bring to a boil with the lid on. Reduce the heat to low and cook for 20 to 22 minutes until rice is cooked through. Stir and scrape the sides occasionally. Remove and discard the pandan leaf.
- Place coconut milk and white sugar in a wide pan. Let it simmer until sugar is completely dissolved. Add the cooked glutinous rice in 2 to 3 increments, stirring every addition. Use two wooden spoons if necessary.
- Once the liquid is completely absorbed and the mixture becomes stiff, pour the rice onto a baking pan. Flatten with a spatula.
- Pre-heat the oven to 180c/350f for 10 minutes. Pour the latik syrup on top of the sticky rice and spread evenly. Place in the oven, middle rack, and bake for 10 minutes.
- After 10 minutes, lower temperature to 160c/320f. Move the rice cake to the top rack and broil until latik is caramelized. This could take about 20 to 30 minutes (see note 4), longer depending on the type of oven. For compact ovens broiling time may be lesser due to higher temperatures.
- Slightly open the door of the oven every now and then to release some heat. This ensures that the latik doesn't burn.
- Let it cool completely. Cut, serve, and enjoy!
Nutrition Facts : Calories 267 kcal, Carbohydrate 44 g, Protein 3 g, Fat 9 g, SaturatedFat 8 g, Sodium 85 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BIKO
Filipino coconut dessert.
Provided by Catherine S
Categories World Cuisine Recipes Asian Filipino
Time 11h
Yield 12
Number Of Ingredients 6
Steps:
- Soak rice overnight in the water.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
- Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
- Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 90.3 g, Fat 9.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 16.6 mg, Sugar 37.8 g
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