Tacky, chewy, and quite sweet, biko is a heavenly treat that Filipinos all over the world appreciate. Biko is a kind of tacky rice cake, also called kakanin. With a blend of coconut milk and earthy colored sugar, biko is a scrumptious pastry or merienda to impart to your friends and family! You can frequently find biko at birthday celebrations, holidays, occasion gatherings, and family get-togethers, for the most part with other tacky rice treats.
biko recipe panlasang pinoy
Filipinos love rice, however we likewise love coconuts. The sweet, special kind of coconut milk is one we use in various dishes – – hors d’oeuvres, courses, and even pastries! Anything that you pair it with, coconut milk’s heavenly flavor radiates through – – another justification for why biko is so unique and totally yummy!
Assuming that you’re stressed over cooking this, you don’t need to be! The biko recipe we have today is straightforward, taking somewhat less than an hour with only a couple of fixings. Furthermore, the biko we knew all about is served generally on banana leaves in a bilao, or a round woven bamboo plate. Notwithstanding, in light of the fact that we believe that anybody should have the option to make this recipe, all you want is a pot, a rice cooker, and a serving plate! Biko is so natural to make, you’ll have the option to appreciate it at your eating table quickly!
Pick your Biko
Biko is a kind of kakanin, a gathering of glutinous rice cakes we love to have for merienda (snacks). The actual word is really a blend of the words kanin (rice) and kain (eat)! We realize there are many kinds of kakanin (does bibingka, puto, or sapin, among others, sound familiar?). Be that as it may, did you additionally realize there are many kinds of biko? It’s valid! You can partake in this exemplary rice cake in different ways, and every one is scrumptious! Everything relies upon your inclination.
Here are a few instances of biko varieties you’re certain to cherish.
At the point when we consider this kakanin, generally the picture that comes to our heads is the heavenly tacky rice cake finished off with dry coconut curds, all the more normally known as latik. My Biko with Latik recipe tells you the best way to make your own, which you can appreciate on your newly cooked biko.
Have you at any point had champorado? While not a tacky rice cake, this warm, chocolatey porridge is likewise cherished by a lot of people in the country! My adoration for both biko and champorado enlivened my Chocolate Biko recipe, which provides you with the smartest possible situation – – or dishes! The expansion of cacao tablea as a fixing truly carries an alternate sort of flavor to the exemplary rice dish. With a warm mug of espresso, this truly makes for a sweet yet filling pastry.
In any case, if the sweet, velvety, nutty kind of ube is more as you would prefer, you’ll like this Ube Biko! Joining ube halaya and exemplary biko brings about a dish that is seductively sweet and very scrumptious!
In certain districts, you might bundle biko and sell it as suman – – significantly more minimized bits of tacky rice generally enclosed by banana leaves!
However many turns as you can put on this conventional rice cake, you can never turn out badly with the exemplary coconut milk tacky rice. Attempt this amazing recipe today.
Instructions to Make This at Home
The main fixings you’ll require for biko are tacky rice, water, earthy colored sugar, coconut milk, and salt! Could it be any more obvious? Simple!
Blend your tacky rice and water in a rice cooker and cook until your rice is prepared. The modest quantity of water contrasted with the rice is purposeful; this is on the grounds that we don’t believe the rice should be completely cooked! While the rice is cooking, join 4 cups of the coconut milk with 2 cups of earthy colored sugar and salt in a different pot over the oven. Cook on low intensity until the surface thickens, and keep on blending. Consolidate the two fixings well. The nutty, pleasant smell of the coconut-sugar blend is totally scrumptious!
When your rice has gotten done with cooking, add your cooked rice to the thick coconut milk-sugar blend! Blend them well, allowing the rice to ingest the thick surface. Keep on cooking it until all the fluid vanishes, however try not to overcook it!
After you’ve completely cooked your biko, move it to a serving plate and make it level. Hot, tacky, and sweet, your biko is presently fit to be consumed! Share and appreciate it with friends and family over a hot mug of espresso or hot cocoa.
biko recipe panlasang pinoy
Tell us your thought process of this biko recipe!