Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with latik. It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman.
- 2 cups malagkit (sticky rice)
- 1 cup brown sugar
- 3 1/2 cups diluted coconut milk
- 1/8 lb. butter
- 1 can (15 oz.) condensed milk
- 3/4 cups rich coconut milk
- 2 to 3 tbsp. flour for quick thickening
- Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.
- Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
- Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.
- Mix well and set aside.
- Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.
- To make latik or topping:
- Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.
- Then pour topping over rice mixture. served while hot.