My mom’s Biko recipe
Ringo | On 08, Apr 2012
A Filipino Dessert, biko
Biko is one of those many many varieties of rice cakes here in the Philippines. Don’t ever ask for a rice cake if you are about to buy one, as sellers here in the Philippines can show you thousands them.
This post will concentrate on what is called “Biko” a rice cake that is made from the cooked glutinous rice with sugar and different flavors. There are also lots of ways to cook this all-time Filipino favorite dessert, the original Filipino Biko is cooked in a pan, but now, many use oven to cook it.
My mom dub her Biko as “special biko recipe”, but my dad called it as the “best biko recipe”… lol, she cooked it traditionally in a pan under burning woods.
- 3 cups glutinous rice
- 2 cups coconut milk
- 2 cups water
- 2 cups brown sugar
- 3 spoon butter
- 3 pieces pandan leaves
- 1. Cook the rice with 1 cup of coconut milk, 2 cups water and butter. Make sure that you will cook the rice in an ordinary manner. You can also use the rice cooker to achieve a better cooking result.
- 2. When the rice is about to cook top it with pandan leaves and let rest for a minute.
- 3. Remove the rice and let it cool down on a plate.
- 4. In another pan, put the remaining coconut milk and brown sugar on a low fire.
- 5. Add the cooked rice and stir manually. Or, put in a baking pan and bake for 15 minutes in an oven to 200 degrees.
There is an optional topping that you can make. Just boil coconut milk, brown sugar and flour until thick. This recipe from my mom can definitely catch the panlasang pinoy for biko. I’m not promoting this because my mom coked this, but you should try it.