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Easy Biko Two Ways
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Ingredients

For Cooking the Glutinous Rice

  • 400 g glutinous rice, about 2 cups
  • 500 ml water
  • 1 pandan leaf

For the Biko Mixture

  • 400 ml coconut cream
  • 130 g brown sugar
  • 1 tsp salt
  • Juice of 1 to 2 calamansi

For the Latik

  • 200 ml coconut cream

For the Coconut Jam

  • 200 ml coconut cream
  • 100 g brown sugar

Special Equipment

  • Rice cooker

How to Make It

Cooking the Glutinous Rice

  1. Rinse the glutinous rice until the water runs mostly clear.
  2. Add the rice, water, and pandan leaf to a rice cooker, then cook until the rice is soft and sticky.
  3. Remove the pandan leaf once done.

Making the Latik

  1. Pour the coconut cream into a pan and cook over low to medium heat, stirring occasionally, until the oil separates and light golden coconut curds form.
  2. Remove the latik and set aside. Reserve the coconut oil for brushing or finishing the biko.

Cooking the Biko

  1. In a large non-stick pan, combine the coconut cream and brown sugar. Cook over medium heat until the sugar dissolves.
  2. Add the cooked glutinous rice and fold continuously until well combined.
  3. Continue cooking until the mixture becomes thick, glossy, and slightly darker in color.
  4. Add a small squeeze of calamansi to balance the sweetness, then mix well.
  5. Divide the cooked biko into two equal portions.

Making the Coconut Jam

  1. Combine the coconut cream and brown sugar in a small pan.
  2. Cook over low heat, stirring occasionally, for 15 to 20 minutes or until thick, smooth, and glossy.
  3. Let the coconut jam cool slightly before using.

Assembling the Two Versions

  1. For the classic version, spread one portion of biko onto a serving plate or prepared banana leaf and top with latik.
  2. For the coconut jam version, spread the remaining biko onto another plate, cover with coconut jam, and finish with a little latik.
  3. Let the biko cool slightly before slicing.
  4. Serve and enjoy!
Kubo Tips
  • Use coconut cream instead of coconut milk when making latik so there is enough fat to produce coconut curds and oil.
  • Cook the latik over low to medium heat and watch it closely once the curds begin to brown.
  • Reserve the coconut oil from the latik and brush a little over the biko for extra aroma and shine.
  • Add only a small amount of calamansi so it balances the richness without making the biko taste sour.
  • Pass the banana leaf briefly over a flame to soften it and release its aroma before plating.
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