How Do You Make Biko with Latik Topping, is what I have been asking before and I presume a question that any Filipinos who are far from their grandmas or relatives who know and mastered the recipe. For me, making Biko was not a big deal because my late grandma was in charge in making one. I just stayed far from the kitchen as far as I could.
Currently living in the USA and having a family on my own, the task of making Biko lies on my own bare hands; sure, Biko recipe is very rampant in the internet, but the sure fire way of making THE BEST BIKO IN THE WORLD is hard to find. But today, I am just sharing just that.
You may think I am exaggerating ” ABOUT THE BEST BIKO IN THE WORLD ” quote, but this Biko recipe I am sharing with you now, is from my good friend, Alfie, who made the Best Biko.
I really do think her Biko is the BEST, and I tried making my own Biko version and it did not hold a dent.
So, how do you make Biko with Latik topping – and the best one in the world at that?
We will use Alfie’s recipe… ( I am so thankful because of how generous she was for sharing her recipe, and she was even my assistant during the video making. She did not want her hand to show in the video though.)
Pretty Much in this post, I will show you how to Make to make the Best Biko, How to make Biko Latik and show you how to prepare the ingredients.
WHAT IS BIKO?
Biko is a favorite FIlipino dessert usually serve on special occasion like Christmas and New Year. When Biko is serve for New Year’s meal, it has special meaning in it…. IT MEANS UNITY AND “STICK” together as a family and sweet life throughout the year. This dessert is very easy to make;I promise.
Biko is a Filipino rice cake with glutinous rice as its main ingredients.
Biko is a Filipino dessert which has only 3 Ingredients: Malagkit (sticky rice), Dark brown sugar, and coconut milk. You start with washing the sticky rice with water and cooking it until soft.
You then make mix the coconut and sugar and set aside a bit of the mixture for the caramel topping. When the rice is ready, mix it with the coconut mixture, set it aside and start working on making the caramel….
Biko is super simple to make, contrary to how I expected it to be.
Grandma made it so complicated while Alfie, made it super simple. I realized that there are several methods on How to Make Biko.
WHAT I LOVE ABOUT ALFIE’S BIKO RECIPE:
1.It is not to sweet compared to the other Biko I tried.
2. The rice was not overcooked and it was not soggy.
3. Great for breakfast with coffee.
4. So filling.
5. You can freeze it, just thaw and re-heat it for 40 seconds in the microwave.
- 4 cups sticky rice
- 3 cups water (THIS AMOUNT WAS ENOUGH,BUT WHEN YOU THINK THE RICE IS STILL RAW TOWARDS THE END, ADD WATER LITTLE BY LITTLE UNTIL STICKY RICE IS COOKED )
- 2 cans 13. 5 fl oz coconut milk
- 1 cup dark brown sugar
- ½ teaspoon salt
- Wash sticky rice thoroughly and add in 3 cups of water.
- Cook rice in a medium heat until it is soft and looks similar to a cooked rice.
- Line your pan with banana leaves.This is optional.
- While rice is cooking, cook sugar and coconut milk until the sugar is dissolve then add the salt.Continue cooking on high heat. Mix and stir continually until a caramel is form . The color of the mixture will turn light brown and sticky. Watch video on how the caramel looks like.
- Separate 1½ cup of the mixture and the rest, pour into the sticky rice and mix until the caramel coat the rice grain. Pour,flatten and level sticky rice into the prepared pan and then pour the remaining 1½ cup sugar minxture on top of the sticky rice.
- Broil on high until the caramel is lightly charred but not burned. Keep an eye on it, because it burns easily.