Thursday, January 17, 2013


To my friends who have been filling up my inbox with request
for the Biko Recipe,
Here it is!
What is Biko?
It is a dessert made from glutinous rice cooked in coconut milk and brown sugar.
The Visayan version is ginger spiced.
And that is what I am sharing with you.
I am from Panay Island which is from the Visayas Region.
Like any other Filipino Kakanin every region has their own way of making this desssert.
And most probably have a different name for it too.
A lot of patience is needed for this dessert.
You will be cooking this in medium low heat, and it is hard on the arm from all the stirring.

2 cups Glutinous Rice (malagkit)
2 cups water
2 inch Ginger root, sliced
2 cups Coconut Milk
1 cup light brown sugar
1/2 cups dark brown sugar
A pinch of salt
  • In a casserole pot or a non-stick pot, add rice, ginger and water. Bring to a boil, then lower heat to simmer. Cook until water is absorbed.
  • Discard sliced ginger. Increase heat to medium-low heat.
  • Add coconut milk, sugar, and salt, stir constantly to avoid rice from sticking at the bottom of the pot.
  • Cook until all liquid is absorbed, the rice is translucent and al dente.
  • Transfer to a baking dish. Let cool. Cut and serve.
  • You can use just one kind of brown sugar. I used both so my Biko is not very light or very dark in color.
  • For the traditional Biko, you can opt out using ginger.
  • You can top Biko with Latik.
  • Remember this is a sticky dessert, you will know when the rice is ready when you find it hard to stir because of its stickiness.

1 comment:

  1. This looks so good and simple, I will definitely have to try this recipe. Thanks for sharing!

    Happy Valley Chow


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