Get that good sticky chewiness on a regular basis with this straightforward Biko recipe. Topped with scrumptious coconut caramel sauce or latik that can make you need for extra.
what’s biko?
biko (pronounced bee-koh), a rice cake, is a local Filipino delicacy or ‘kakanin’ the place sticky rice is cooked with coconut milk and brown sugar after which topped with latik. latik could be in curd or syrup type. Historically, biko is served on a bilao, a spherical bamboo wood tray lined with banana leaves dipped in coconut oil, and is a well-liked dessert for each big day, together with birthdays, gatherings, and events.
He’s nicely-cherished throughout the nation and recognized by many names. bibingkang malagkit is one and it’s sinukmani for southern tagalog areas. we grew up merely calling it kalamay.
what do you should make biko kalamay?
You will want simply 4 primary elements to make this delicacy: sticky rice, coconut milk, water, and brown sugar. you possibly can high it with latik curd or latik syrup, which is made by combining coconut and brown sugar.
The colour of your biko will primarily depend upon the brown sugar you employ. in case you’re making an attempt to get that deep brown shade, use a really darkish brown sugar or muscovado. brown sugar additionally varies in sweetness, so you might want to regulate in your choice.
Including pandan leaves whereas the rice is cooking will give it a pleasant aroma and taste. i additionally added somewhat vanilla extract to the latik syrup to make it extra scrumptious. Belief me, it is delicious good, I may eat it plain.
find out how to make biko?
I found that there are a number of methods to prepare dinner it. the commonest manner is to prepare dinner the glutinous rice first such as you do common rice. then will probably be added to the coconut caramel later.
There may be additionally one other manner that an previous good friend taught me. he simply put the elements for the biko collectively in a rice cooker and that is it. helpful if you do not have time and simply need a fast snack.
for this recipe I went the extra conventional manner. however as a substitute of simply boiling the glutinous rice in water, I boiled it in coconut milk with water and pandan leaves to soak up the flavors early on.
listed here are some suggestions for making completely chewy biko with good latik protection
Making this sticky rice cake is actually fairly straightforward. however a easy mistake and it could possibly flip mushy or uncooked.
- When steaming rice, make certain to not add an excessive amount of water. it isn’t imagined to be absolutely cooked at this level. doing so could cause the grains to interrupt down when cooked later, giving them a paste-like consistency as a substitute of chewy entire grains.
- it is okay to stir it or two within the early a part of cooking the rice to keep away from burning the underside. nonetheless, keep away from over-stirring as it will once more lead to mushy rice.
- When the rice is added to the latik syrup, gently fold the rice in to coat fully. let the rice take in the liquid whereas stirring sometimes. do that till all of the kernels are cooked and have expanded and are very sticky.
- the biko baking time is dependent upon the thickness of the latik caramel topping, it could take longer than 20-half-hour if it’s a thick layer. simply anticipate it to get bubbly and never sticky anymore.
This biko recipe was initially revealed in August 2016. It was up to date in Might 2020 to incorporate new recipe pictures and movies and to enhance the recipe itself.
