Biko Recipe (rice cake with caramel topping)

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Biko Recipe

Biko Ingredients:

  • 1 cup brown sugar
  • 3 1/2 cups diluted coconut milk
  • 1/8 lb. butter

Topping:

  • 1 can (15 oz.) condensed milk
  • 3/4 cups rich coconut milk
  • 2 to 3 tbsp. flour for quick thickening

 

Procedure:

  • Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.
  • Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
  • Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.
  • Mix well and set aside.
  • Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.

 

To make latik or topping:

  • Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.
  • then pour topping over rice mixture.
  • served while hot.


Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.




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About the author

shy_melkie

Simple woman with simple dreams.

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