Oggi in tavola il Biko, il dolce filippino al latte di cocco.
Bastano 3 ingredienti: riso dolce (glutinoso, ad alto contenuto di amido), latte di cocco e zucchero di canna.
Ricordate che nelle Filippine è tradizione gustarlo l’ultima notte dell’anno: perché “chi è dolce a capodanno è dolce tutto l’anno”.
Si accompagna a caffè, the o succo di frutta.

 

This rice dessert is popular during New Year’s Eve celebration in the Philippines, because Filipinos believe that if you consume as many sweet treats as you can handle during this time, the coming year will be a good one.

But first what is “latik” (LAH-TIK) means in this recipe is the coconut syrup made from mixing coconut milk and brown sugar cooked over medium heat until it forms into a thick syrup.

Biko (BI-KOH) is the Filipino term for sweet sticky rice cake.

It consists mainly of 3 ingredients, namely: sweet rice (glutinous rice), coconut milk, and brown sugar. Some serve it with toppings, some don’t. Others also add vanilla extract, but it’s optional.

This recipe I will be sharing is equally good and delightful.

Preparation Time: 5 minutes

Cooking Time: 40 minutes

 

Ingredients:

1 1\2 cups sweet rice (glutinous rice or malagkit in Filipino)

1 1\4 cups water (use for cooking the rice halfway)

1 1\2 cups brown sugar (use 1\2 cup for making latik, the rest for biko)

4 cups coconut milk (use 1 cup for making latik, the rest for biko)

 

 

 

Things You’ll Need:

2 small cooking pots or sauce pans (1 for cooking the rice, 1 for cooking “latik”)

Deep skillet (for cooking biko)

Cooking spoon

8”x8” glass baking dish (or any container of choice)

Measuring cup

 

Procedure:

  1. Place rice is a small pot or sauce pan and rinse 5 times until water runs clear. Drain
  2. Add water, stir, and bring to a boil. Once it boils, lower heat to medium low and let it cook until most of the water evaporates. Set aside.

 

  1. Make the coconut syrup or “latik”. To do this, mix 1 cup of coconut milk and 1\2 cup brown sugar in another sauce pan. Bring to a boil then adjust heat to medium low. Cook for 10 minutes, stirring constantly until it thickens. Remove from heat and set aside.

 

 

  1. To make the actual biko: Mix 3 cups of coconut milk and 1 cup sugar, stir, and bring to a boil. Add the sweet rice and mix. Cook on medium heat for 30 mins, stirring constantly until it thickens. You will know it’s ready when oil starts to come out and the mixtures gets very sticky.

 

 

  1. Remove from the heat and transfer to a glass baking dish (or any container of choice). Press down to flatten then drizzle with prepared coconut syrup (latik) as topping.

  1. Let it cool to room temperature (longer much better) before slicing into serving portions and serve.