Biko is just one of the most favorite Filipino “kakanin”, derived from the word “kanin” which means rice the main ingredient of this recipe as it is made of “malagkit” or glutinous rice, coconut milk and brown sugar. While biko is a fave daily merienda, it is also usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. Try the easiest way of cooking it with the instructions below:
- 3 cups glutinous rice (aka sticky rice or malagkit)
- 2 cups water
- 1 1/2 cups brown sugar
- 4 cups coconut milk
- 1 pinch of salt
- 2 tbsp vanilla extract
- Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of 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 and cook in low heat until the texture becomes thick. Stir constantly. Add vanilla extract when nearly done.
- Once the rice is cooked and the coconut milk-sugar mixture (caramel) is thick enough, add the cooked rice in the caramel mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
- Scoop the cooked biko and place it in a serving plate then flatten the surface.
- Serve & enjoy.