Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (2024)

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In Tagalog region, Bikois also known as “Sinukmani” (sweet sticky rice). The Biko Recipe is the all-time favorite dessert or “meryenda” (mid-afternoon snack). A native Filipino Delicacy. It is served during special occasions such as town fiesta, reunion and parties.

Yesterday when I was working at home, my kids called me all of the sudden. They want something sweet. They said they misses my “Sinukmani” or “Biko” and ask me to cook their favorite dessert. They called my “Biko” as the “Best Biko recipe” ever. Well, that’s my kids, I can’t say no.

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (1)

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Biko Recipe

★★★★★5 from 1 review

In Tagalog region, Bikois also known as “Sinukmani” (sweet sticky rice). The Biko Recipe is the all-time favorite dessert or “meryenda” (mid-afternoon snack). A native Filipino Delicacy.

  • Author: Pilipinas Recipes
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Filipino

Ingredients

Scale

  • 2 cups glutinous rice, washed and drained
  • 2 cans (about 800ml) coconut milk
  • 2 cups water
  • ¾1 cup dark brown sugar
  • 1 tsp vanilla – optional
  • ¼ cup dark crown sugar
  • veg. or coconut oil for greasing the pan

Instructions

  1. In a large pot over medium heat, mix together the 3 cups coconut milk and water.
  2. Add the sticky rice and bring to a boil.
  3. Once it starts to boil lower the heat to medium-low and let it simmer, stirring constantly to keep rice from burning.
  4. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
  5. When rice mixture begins to thicken, add ¾ – 1 cup brown sugar and stir until sugar is dissolved and fully incorporated.
  6. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from the pan.
  7. Pour the rice into the greased pan.
  8. Spread out evenly and bake in a preheated oven at 350°F/180°C for 15-20 minutes.
  9. While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and ¼ cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced by almost half.
  10. Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
  11. Remove from oven and let it cool down before serving.

Notes

Watch this video as reference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 517
  • Sugar: 56.7 g
  • Sodium: 16 mg
  • Fat: 2.5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 119 g
  • Fiber: 0 g
  • Protein: 5.8 g
  • Cholesterol: 0 mg

Keywords: mid-afternoon snack, meryenda, Tagalog

There are two ways to cook this sticky rice, one is by cooking the glutinous rice first before adding the coconut milk and sugar. The other one is the rice is cooked in the coconut milk and brown sugar until the rice absorbs the flavor as it cooks

Biko Variations

Biko is a type of sticky rice pudding. In Thailand they put coconut milk with sugar after cooking the glutinous rice while in Malaysia they cook it with pandan and wrap it in banana leaves but here in the Philippines the traditional way to cook is to mix all the ingredients together in a thick Filipino frying pan, this way the coconut milk and sugar will be cooked properly with the rice blending all the flavors together.

Biko, being a native sweet can be bought in many places as well as along the streets of various towns and cities. You can find it together with other “kakanin”. The typical Biko is also topped with golden brown coconut shavings and because it has been turned a little crisp, it gives a slight saltiness to this sweet treat. Additionally, “kakanin” came from 2 Tagalog words which are “kain” or to eat and “Kanin” meaning rice. Just like other “Kakanins”, Biko is a staple in many households as a dessert or snack. It is heavy on the tummy because its main ingredient is rice so make sure you leave room for it if you’re having it as a dessert.

If you are going to invite people to your house and you are going to serve Biko for dessert, make sure you cook it a few hours before they come because the quality of this sweet is so much better when you have just cooked it. Slice it diagonally and don’t forget to top it with its signature toasted coconut shavings. It’s also wonderful to pair it with hot tea or coffee or if you’re feeling fancy hot chocolate drink. A lot of tourist friends now know about this native delicacy by word of mouth and we Filipinos should really be proud because we get to offer an amazing food.

Biko Recipe & Preparation

My Biko recipe is so simple to make. I just need 4 ingredients which areMalagkit(glutinous rice), Coconut milk, brown sugar, and butter. Nowadays, you can buy ready to cook coconut milk in the supermarket but I used fresh coconut meat. You can find coconut in the market and ask the vendor to finely grated it by machine. Then I add a little hot water on the coconut meat, using my hand I squeeze the mixture for a thicker cream. This is the first squeezing, this process is repeated depending on how much you needed.

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (3)

I rinse the glutinous rice and steam it. The rice must partially cook. Meanwhile, I bring coconut milk to boil, add the brown sugar and boil for few minutes until sugar melt and mixed into the coconut milk. Stir occasionally and add the glutinous rice until it becomes sticky. Brush the pan with butter first then pour in the sticky rice and spread it out evenly. You can use banana leaves, though optional, give the dessert a distinct taste and fragrance. Sprinkled the crunchy bits of “Latik” (toasted coconut milk crumbs) on top of sticky rice.

Best paired with Pancit Bihon and soft drinks. Yummy!


PS:Ideas and Suggestions to improve this recipeare much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

4.2/5 - (4 votes)

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (2024)

FAQs

What is Malagkit made of? ›

It is a sticky rice cake made of steamed, sweetened glutinous rice wrapped with either buri palm leaves or banana leaves. They're perfect for a snack, dessert, or even breakfast!

What is biko made of? ›

Biko is a rich, chewy Filipino rice cake made with sticky rice, coconut milk, and dark sugar. Traditionally served in a round, shallow bamboo tray lined with banana leaves known as a bilao, biko belongs to a category of sweets called kakanin, which is made up entirely of rice cakes.

What does biko mean in Tagalog? ›

Biko is a sweet rice cake from the Philippines.

Are biko and suman the same? ›

Suman is to the Ilonggos as what biko is to Tagalogs and other places. So don't be surprised if you're given this malagkit rice specialty instead of the one wrapped in coconut leaves which is commonly called ibos in this part of the country. Here's a simple recipe for Suman or Biko.

What is malagkit in English? ›

Definition for the Tagalog word malagkit:

malagkít. [adjective] sticky; viscous.

What is malagkit flour in English? ›

Instant glutinous rice flour made from premium glutinous rice. Ideal for native Asian desserts that call for malagkit or sticky rice flour.

What is another name for biko? ›

Sweet-sticky rice cooked in coconut milk is the recipe of Biko or sometimes known as kankanin or Bibingka.

Are bibingka and biko the same? ›

I googled it and found out that biko is made from glutinous rice (usually combination of black rice and white sweet rice) and is topped with Latik, which is fried coconut milk curd. Bibingka is made from white glutinous rice and topped with caramelized sugar and coconut cream.

Can I use coconut cream instead of coconut milk? ›

Can You Replace Coconut Cream with Coconut Milk? The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

What country is biko from? ›

Steve Biko (born December 18, 1946, King William's Town, South Africa—died September 12, 1977, Pretoria) was the founder of the Black Consciousness Movement in South Africa. His death from injuries suffered while in police custody made him an international martyr for South African Black nationalism.

What language is biko? ›

Igbo biko, meaning "please." For example, the sentence Biko free me means "Please leave me alone". Hausa ba at the end of an intonated sentence or question: you no wan come, ba?

What is Bobo slang Philippines? ›

Bobo means stupid. similar to a spanish word, estupido.

What is the most famous kakanin in the Philippines? ›

Puto. Arguably the most popular kakanin, this steamed rice cake is traditionally white in color, although it can also be tinged green or purple to indicate that its been flavored with pandan or ube, respectively. Like the French baguette, it is sometimes eaten alongside savory viands, most notably the dinuguan.

Where did biko originate in the Philippines? ›

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

How to reheat biko? ›

Biko
  1. PRODUCT HANDLING. Store in cool dry place or refrigerator. Do not expose to direct sunlight. Best consumed within 24 hrs.
  2. REHEATING INSTRUCTIONS. Steam for 5 minutes or. Microwave for 30 seconds to a minute on high.

What is suman made of? ›

In its simplest form, suman is mainly made from glutinous rice and coconut milk that are traditionally steamed and wrapped in either buri palm leaves or plain banana leaves.

Is malagkit rice same as glutinous rice? ›

In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names such as diket in Ilocano. Both mean "sticky".

Is glutinous rice healthy or not? ›

In addition, because glutinous rice contains insoluble fiber, it has good antioxidant capacity and is beneficial for the digestive system of children. Trace elements in sticky rice such as iron can also prevent iron deficiency anemia in children.

What is sticky rice made out of? ›

Sticky rice isn't just a description of how the rice cooks up. It's a unique rice variety, like basmati or jasmine rice. Without diving too deep into food science, the basic idea is all rice varieties contain two types of starch—amylopectin and amylose—that work together to determine the finished dish's texture.

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