Yes its another rice cake, you can’t blame me as I haven’t tried them for quite sometime now and now is the payback time. Just imagine I grew up with rice cakes as a part of my daily life as my grandparent always prepare them for merienda (tea time) then in the last 10 years I do barely taste this traditional treats.
So what is biko? Its a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with latik, a type of reduced coconut cream. It is one of the popular rice cakes in Philippines and usually prepared during special occasions such as family gatherings, parties, holiday season and fiestas.
Compared to my last two posts regarding rice cakes, you need a bit of patience here but not that much yet compared to some other intricate rice cakes or traditional treast such as sapin sapin, ube halaya or yema. With this recipe you will constantly stir the rice for around 20 minutes to prevent it from sticking in the pot, then bake it, while waiting for its initial baking procedure you have to create the top layer by again constantly the mixing ingredients until it thickens then pour on top and finalize it by baking further. If you notice the ingredients listed below, this rice cake will lean more on the sweeter side compared to the other ones I post so you have to be a sweet tooth to enjoy this otherwise you can adjust the sugar levels according to your liking. Now heres my recipe.
2 cups glutinous rice
3/4 cup palm sugar, cut it into small cubes so its easy to dissolve.
4 1/4 cups coconut milk
1 egg, beaten
1 large can condensed milk
3 tbsp flour
1. In a pot add rice and 3 1/2 cups coconut milk bring to a boil while constantly stirring, then continue simmer for 15 minutes while constantly stirring.
2. Add the cubed palm sugar and continue mixing until totally metled, this would take around 5 minutes.
3. Turn the heat off then add the butter, mix well.
4. Cool it down then add the beaten eggs, mix well.
5. Preheat oven to 150C.
6. Place the rice mixture in a well greased rectangular dish (11 x 7 x 2) then bake for 20 minutes.
7. Now on a sauce pan mix together flour and remaining coconut cream, mix well until free of lumps. Add condensed milk and continue mixing. Place on stove top at medium heat and constantly mix until it boils, simmer for 15 minutes in low heat while constantly stirring.
8. Remove rice from oven then pour sauce on top, bring the oven up to 180C then continue baking for 15-20 more minutes or until the top is brown.