Biko

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.

 

 

 

 

 

 

 

 

Ingredients:

 

 

 

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

 

 

 

Directions:

 

 

• 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.

 

 

Note:

 

• 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.