Biko or glutinous rice cake is a special Filipino delicacy that is known all over the Philippines. Variations and style of cooking may differ but the result is a mouth watery dessert or snacks. Biko is typically prepared during special occasions like fiestas, Christmas, New Year, birthdays and many other.
Preparation and cooking is not difficult and the ingredients is very simple. All you need is glutinous rice, coconut milk, brown sugar, and a little salt- this is the basic ingredients of making biko. Some optional ingredients that can be added are egg, butter, margarine, condense milk and anise for aroma.
Traditional cooking of biko is by steaming rice first in separate pot while cooking the mixture of coconut milk, sugar and other ingredients. The steamed rice is then added to a caramelized coconut cream, mixing it thoroughly until the mixture is sticky and thickened. You can transfer it in a different kind of containers, like bilao with banana leaves or in rectangular dish. Some put toppings such as coconut flakes, latik or caramel. Some even put it in banana leaves and steamed like other Filipino snacks called locally as suman.
Below is the different style of biko or sweetened glutinous rice,
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| Image Source biko using sticky black and white rice with latik |
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| Image Source biko with coconut caramel toppings |
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| Image Source Steamed biko in banana leaves |
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| Image Source plain biko style |
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| Image Source biko with coconut flakes toppings |
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| Image Source ube biko |
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| Image Source biko balls |
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| Image Source biko with langka and latik |
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