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Biko also known as bibingkang malagkit, is a Filipino dessert or merienda (mid-afternoon snack). Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin, derived from the word “kanin” the Tagalog word for “rice”.  Sticky rice is called “malagkit” which means sticky. 

We make biko for all sorts of occasions and holidays, specially for Christmas for the traditional snack after Simbang Gabi (Midnight Mass).  Like the other recipes in my Merienda Series  like  Bibingka Galapong and Puto Cheese it’s sold outside the church right after the mass to enjoy with coffee, tea or juice.

You can put toppings in your biko like ground peanuts or desiccated coconut and you can pair it with Lemon Grass Ginger Iced Tea.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana Skewers and Pancit Palabok – Filipino Noodle Dish!

 

Ingredients:

2 cups glutinous rice (malagkit or sticky rice)

4 cups coconut milk

2 – 2 ½ cups brown sugar

1½ cups water

½ tsp. salt

 

Direction:

Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready  Note: you less  water than the usual so that the rice will not be fully cooked.

While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.

When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).

Spread the cooked rice mixture in a serving pan and flatten to look like a cake.

Bake at 350° for about an hour or until it’s set.

You can serve it hot, but it’s  much better if you refrigerate it for an hour. It’s more yummy when you eat it cold.

Serve,

 

Share and Enjoy!

Biko (Sweet Rice Cake) Treat!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Biko (Sweet Rice Cake) Treat!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready, Note: You use less water than the usual so that the rice will not be fully cooked.
  2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
  3. When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
  4. Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
  5. Bake in 350 degree oven for about 1 hour or until set
Recipe Notes

You can serve it hot, but it's  much better if you refrigerate it for an hour. It's more yummy when you eat it cold.

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