ECL Cooking Diaries #3 - Biko (Sticky Rice Cake)

Hi beautiful people! Allow me to share another “cooking diary” post for today.
The Sticky Rice Cake or Biko in Filipino. It is one of the Filipino’s favorites. There are many variations of biko, most of it has caramelized coconut sauce on top or latik, but my recipe is kinda different.

So, let me start!
Here are the ingredients for 2 kilos of Biko:
· 2 kilograms Glutinous Rice
· 1 kilogram of Brown Sugar
· ¼ kilogram Muscovado Sugar
· Coconut milk (3-4 pieces shredded lubi or coconut fruit)
· ½ cup of water
Instructions:

1.  Cook the washed glutinous rice on medium heat. Just like how you prepare and cook your rice. That’s how it’s done. While waiting for the glutinous rice to be cooked, prepare the latik mixture.
   

2.  In a bowl, put ½ cup of water to the shredded coconut fruit and extract its juice by squeezing it. Use a strainer to strain the milk separately from the remaining shredded particles of the coconut.
   

3.   In a separate pan/wok, pre-heat it. Pour the coconut mixture into the pan/wok. Once it starts to boil and the 1 kg. brown sugar, stir constantly to avoid spilling.  
   

4.  When the mixture begins to thicken, add the ¼ kg. of muscovado sugar.
   

5.  Stir continuously.
   

6.  When it’s already so thick, add the cooked glutinous rice and mix it. Make sure that the glutinous rice is fully mixed/covered with the latik. Cover it for a minute or two. Then turn off the heat and serve. It’s best if you use banana leaves on a serving platter for a distinct taste and fragrance.
   

That’s it!! My version of Biko. All Thanks to my mother for sharing and teaching me how to cook. I am so proud of having a mama like her.

‘Till my next food post! Xoxo 💋

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