Biko is a sweet rice cake in the Philippines. It is made from glutinous rice, brown sugar and coconut milk. To me, when it is topped with latik (coconut caramel), then it is an extra-special kind of biko. 😍
I love it served warm during merienda time, paired with a glass of kalamansi (Philippine lime) juice. It brings to mind happy memories, of simple times with family, when we all have this afternoon delight in my mom's garden, a welcome treat after hours of chores (well, seemed to me like the chores took forever, then 😅). I have fond memories of my Auntie Meling bringing a platterful of biko whenever she makes one in her home across our own. In Cebu, it was my first time to have it served together with ripe mango. Oh, what a heavenly pairing that was!
As my experience with biko has always been to eat it, I was so happy that my hubby once tried making this Thai Sticky Rice version, inspired by our favorite Chef John of Food Wishes.
I found it reminiscent of biko back home and I promised myself that I would try to make it myself one day.
And that day did come. And boy, me and my brood were glad :).
This is very easy to make. Really.
Ingredients:
Rice prep:
🍚 1 cup glutinous rice
🍚 1 cup cold water
Coconut sauce:
🍚 1/2 cup light coconut milk
🍚 1/2 cup white sugar
🍚 1/2 tsp salt
Rice cook:
🍚 3/4 cup water
🍚 1/4 cup coconut milk
🍚 1 tbsp raw shredded coconut (optional)
Toppings:
🍚 1/4 cup coconut milk
🍚 ripe mangoes or canned peaches cubed
Making it:
And voila! Easy as that, you have your biko sticky rice ala Thai.
Enjoy! ^_^
I love it served warm during merienda time, paired with a glass of kalamansi (Philippine lime) juice. It brings to mind happy memories, of simple times with family, when we all have this afternoon delight in my mom's garden, a welcome treat after hours of chores (well, seemed to me like the chores took forever, then 😅). I have fond memories of my Auntie Meling bringing a platterful of biko whenever she makes one in her home across our own. In Cebu, it was my first time to have it served together with ripe mango. Oh, what a heavenly pairing that was!
As my experience with biko has always been to eat it, I was so happy that my hubby once tried making this Thai Sticky Rice version, inspired by our favorite Chef John of Food Wishes.
I found it reminiscent of biko back home and I promised myself that I would try to make it myself one day.
And that day did come. And boy, me and my brood were glad :).
This is very easy to make. Really.
Ingredients:
Rice prep:
🍚 1 cup glutinous rice
🍚 1 cup cold water
Coconut sauce:
🍚 1/2 cup light coconut milk
🍚 1/2 cup white sugar
🍚 1/2 tsp salt
Rice cook:
🍚 3/4 cup water
🍚 1/4 cup coconut milk
🍚 1 tbsp raw shredded coconut (optional)
Toppings:
🍚 1/4 cup coconut milk
🍚 ripe mangoes or canned peaches cubed
Making it:
- Soak 1 cup glutinous rice in cold water for 30 minutes.
- Mix together 1/2 cup light coco milk, 1/2 cup white sugar and 1/2 tsp salt. Whisk until sugar is dissolved.
- Add 1/2 of coco sauce mixture to rice.
- Add 3/4 cup water to rice, 1/4 cup coco milk and 1 tbsp raw shredded coconut.
- Stir.
- Bring to a simmer over MEDIUM heat.
- Then, over LOW heat, simmer for 15 minutes more.
- Take off from heat.
- Stir in remaining half of coco sauce mixture to rice using a fork.
- Let rice sit covered for 15 minutes.
- Top with mango/peach cubes and serve!
*This can be enjoyed warm, at room temp, or cold from the fridge.
And voila! Easy as that, you have your biko sticky rice ala Thai.
Enjoy! ^_^
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