Biko: Philippines' Version of Rice Cake

Rice cake is one of the favorite desserts that is loved by many people, particularly Filipinos. The Philippines has its own version of the rice cake and it's called biko.

(Source: http://www.kawalingpinoy.com/biko/)

Biko is made from sticky rice (locally known as malagkit), coconut milk and brown sugar. This referred to as kakanin (which was derived from the word "kanin", which means rice) and is often eaten as dessert or merienda. Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round wooven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, this is served during special occasions like birthday parties, family reunions and town fiestas.

The texture of the biko is gooey, sticky, and with a distinct, nutty sweetness. People who ate biko can never put it down because it is tasty and you can instantly feel the chewy texture that is melting inside your mouth and you just can't get over it. No matter how many times you eat this type of rice cake, one thing's for sure is that you ate many of them, if you are a fan of rice cakes.

Here is the recipe;

For the rice cake:

• 3¾ cups malagkit (glutinous or sticky rice)
• 4 cups water
• 2 cups coconut milk (fresh or canned)
• 1½ cup brown sugar or more depending on how sweet you want it
• 2 Tbsp molasses
• ¼ cup salted butter plus 2 Tbsp for greasing
• For the latik (fried coconut milk curd)
• 1 ½ cups fresh coconut cream or one 14oz. can coconut cream

Procedure: 

1. Lightly grease baking pan/dish with butter. Line with wilted banana leaves
2. Wash sticky rice three times then drain. Transfer to a pot or rice cooker. Add water and cook the same way you cook regular rice. Once cooked, transfer to a bowl and allow to cool down.
3. In a pan over medium heat, cook coconut milk, sugar and molasses with constant stirring until it starts to thicken. Reduce the fire to low then add the cooked glutinous rice. Mix until well incorporated. Continue cooking while stirring constantly until you can hardly stir it. Add butter and stir until well incorporated. Divide the rice mixture between the prepared baking pan/dish. Using a greased spoon, smooth the top until the surface is even. Allow to cool down.
4. Top with latik. Slice and serve.

For the latik:

1. In a saucepan, pour coconut cream. 
2. Bring to boil over medium high heat. When it boils, turn the heat down to low and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning.
3.  Remove from heat when desired brown color is obtained. 
4. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use. (Recipe source: https://gutomna.com/biko-recipe/)