Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 2 cups coconut milk
- 1 1/2 cups brown sugar
- 1/4 tsp salt
- 1 cup coconut cream
- 1/2 cup white sugar
Special equipment needed:
- Large pot with lid
- Mixing bowls
- Wooden spoon
- Steamer basket
- Baking dish
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a large pot, combine the rice, water, coconut milk, brown sugar, and salt. Stir to combine.
3. Bring the mixture to a boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4. Once the mixture comes to a boil, reduce the heat to low and cover the pot with a lid. Let the rice cook for about 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
5. While the rice is cooking, make the latik topping. In a separate pan, heat the coconut cream and white sugar over medium heat. Stir constantly until the mixture thickens and turns golden brown. This should take about 15-20 minutes.
6. Once the rice is cooked, transfer it to a baking dish and smooth out the top. Pour the latik topping over the rice, spreading it out evenly.
7. Place the baking dish in a steamer basket and steam for an additional 10-15 minutes, or until the latik topping has set.
8. Remove the baking dish from the steamer and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking the rice mixture
- Medium-low heat for making the latik topping
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 65g
- Protein: 4g
- Fiber: 1g
- Sugar: 40g
- Sodium: 100mg
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- White sugar can be used instead of brown sugar, but the flavor will be slightly different.
- Canned coconut milk can be used instead of fresh coconut milk.
Variations:
- Add a layer of sliced ripe mango on top of the latik topping for a fruity twist.
- Use muscovado sugar instead of brown sugar for a richer flavor.
- Add a pinch of cinnamon or nutmeg to the rice mixture for extra flavor.
Tips and tricks:
- Be sure to rinse the rice well before cooking to remove excess starch.
- Stir the rice mixture occasionally while cooking to prevent it from sticking to the bottom of the pot.
- Use fresh coconut milk for the best flavor and texture.
- Steam the biko for a few minutes after adding the latik topping to ensure that it sets properly.
Storage instructions:
- Biko can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat biko, place it in a steamer basket and steam for a few minutes until heated through.
Presentation ideas:
- Serve biko on a platter lined with banana leaves for a traditional touch.
- Garnish with toasted coconut flakes or chopped nuts for added texture.
Pairings:
- Biko pairs well with hot tea or coffee.
Suggested side dishes:
- Fresh fruit, such as sliced mango or pineapple, makes a refreshing side dish.
Troubleshooting advice:
- If the rice is still hard after cooking, add a little more water and continue cooking until tender.
- If the latik topping is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the rice mixture and latik topping thoroughly to prevent foodborne illness.
Food history:
- Biko is a traditional Filipino dessert made from glutinous rice and coconut milk. It is often served during special occasions and celebrations.
Flavor profiles:
- Biko is sweet and creamy, with a slightly chewy texture from the glutinous rice.
Serving suggestions:
- Serve biko as a dessert after a Filipino meal, or as a sweet snack any time of day.
Related Categories
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Region: Philippine
Taste: Sweet, Savory, Creamy, Nutty, Caramelized