Wednesday, May 1, 2013

Biko (Sticky Rice Cake with Fried Coconut Milk Curd Topping)

It's the first day of May...and in the Philippines, it's the start of the monthlong Flores De Mayo (Flowers of May). It is a religious celebration held in honor of the Virgin Mary, wherein devotees gather together every afternoon or evening to offer prayers, songs and flowers to Mary. After the ceremony, the Hermanos or Hermanas for the day will give away homemade delicacies and snacks to the participants. I remember that whenever my family was the Hermana, my mother would always make Biko, a sticky rice cake similar to Bibingkang Malagkit, but is brown in color and has latik (fried coconut milk curd) topping. Aside from being my mom's favorite kakanin, biko is also very economical to make, and I guess that's why she loved making it. With just glutinous rice, sugar and coconut, you'll have a yummy snack or dessert in no time. It's usually served during New Year, Christmas and other special occasions and (for my family back then), during Flores de Mayo. :)

Yesterday, the hubs was working from home and when he was drinking coffee during breakfast, he suddenly said he misses biko and wants me to make it. It's so good with coffee, and the hubs really like it. It has been a while since I last made it, so I immediately checked the pantry to see if I have the ingredients. Luckily I did, and I was able to accommodate what seemed like a simple and reasonable request. By around 3 p.m. yesterday, this yummy rice cake was ready...
...and the hubs enjoyed his afternoon coffee break! :) 

Biko is a favorite Filipino delicacy that has a very simple yet delightful taste. It requires very few ingredients and requires no baking unlike the Bibingkang Malagkit.If you love Filipino kakanin (sweet rice delicacies), you should try this!


Ingredients:
Yield four 6" round biko, 1½" thick
For the rice cake:
  • 3¾ cups malagkit (glutinous or sticky rice)
  • 4 cups water
  • 2 cups coconut milk (fresh or canned)
  • 1½ cup brown sugar or more depending on how sweet you want it
  • 2 Tbsp molasses
  • ¼ cup salted butter plus 2 Tbsp for greasing
For the latik (fried coconut milk curd)
  • 1 ½ cups fresh coconut cream or one 14oz. can coconut cream

Instructions:
For the latik:
1. In a saucepan, pour coconut cream. Bring to boil over medium high heat. When it boils, turn the heat down to low and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning. Remove from heat when desired brown color is obtained. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.

For the rice cake:
1. Lightly grease baking pan/dish with butter. (I used  four 6" round aluminum pans.) Line with wilted banana leaves (if available).
2. Wash sticky rice three times then drain. Transfer to a pot or rice cooker. Add water and cook the same way you cook regular rice. Once cooked, transfer to a bowl and allow to cool down.
3. In a pan over medium heat, cook coconut milk, sugar and molasses with constant stirring until it starts to thicken. Reduce the fire to low then add the cooked glutinous rice. Mix until well incorporated. Continue cooking while stirring constantly until you can hardly stir it. Add butter and stir until well incorporated. Divide the rice mixture between the prepared baking pan/dish. Using a greased spoon, smooth the top until the surface is even. Allow to cool down.
4. Top with latik. Slice and serve.



18 comments :

  1. Wow! I've been making sticky rice cake here but I just know na pwde pla lagyan ng butter to make it more yummy. Thanks!

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  2. Yummy and mouth melting dessert.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/05/chana-masale-spicy-garbanzo-beans.html

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  3. I don't think I have ever seen such rice cake, but looks really delicious!

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  4. This is look so good, I should make one sometime soon. I missed BIKO so much :) I'm like drooling right now hehehe

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  5. OMG, Tina it is one of my favorites.Oh, I would love to have mine with lots of budbod and latik. I am so missing this. Thank you, Tina! :)

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  6. Oh my goodness, this is so delish. I've been looking for a simple biko recipe and I just found it here. Thanks for sharing, PITCC!

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  7. I have never made anything like this but it reminds me of a rice pudding we make here in Greece. Looks very tasty the perfect sweet to accompany a cup of coffee!

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  8. Oh i love this recipe very much,sound very tasty sweet

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  9. Never heard of this recipe but would love to try it, looks so tasty :)

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  10. A very interesting recipe. But very tempting indeed and love all the flavours. Thanks for sharing.

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  11. hi, I want to try this today.where do you buy molasses? I've been looking in the supermarket but cant't find it.
    thank you for sharing.

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    Replies
    1. Are you here in the US? I usually buy molasses at Walmart.

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  12. Hi!
    You have a nice blog with awesome clicks. I have just started following you and it may be highly encouraging if you may follow me back.
    http://cookingwithsapana.blogspot.com
    Thanks
    Sapana

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  13. Looks really good!
    Will it taste as good after freezing it in, I wonder? Would be good after making a big batch and then just take it out when I have cravings, haha :)

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    Replies
    1. It won't taste as good as a freshly made one, but it will work. Just thaw it for about 30 minutes after freezing then cover it with wet paper towel and then heat it up on high in the microwave for about 2 minutes.

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  14. Hi, would it be possible to cook biko without molasses? Any alternative for it?

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    Replies
    1. I just use molasses to give the biko a darker brown color. But it's ok to just omit this ingredient.

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  15. The best biko ever po. My friends and families like it. Thank you for this recipe.

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