Second Time Lucky
Biko is another Filipino kakanin ("kanin" = rice) with glutinous rice as the main ingredient. In the Philippines, we normally just buy this in the market as ready to eat, but being away from home, I have to try to make it on my own.
I remember the very first time I made it a couple of years back-- it tasted okay, but the consistency was gooey and porridge-like. 🙈 It was supposed to be firm and the rice should not be very thoroughly cooked.
Nowadays, with more extra time to spare, I decided to giving it another go. Do you think it would be much better this time?
Let's find out!
Quick tip: I found that we should put less water (duh! No brainer!) to make sure we get the right consistency.
BIKO RECIPE
Ingredients:
We have very simple ingredients for this delicacy. To enjoy this yummy kakanin, we will need:
- 4 cups glutinous rice
- 1 can coconut milk, divided
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1 tsp vanilla
- 1 tsp salt
- 3 cups water
Procedure:
- Place the glutinous rice in a medium-sized pot and wash thoroughly.
- Boil the glutinous rice over medium heat for around 15 minutes, stirring constantly to avoid it from sticking under the pan.
- Add the coconut milk. Leave at least 3/4 cup for the topping.
- Add the sugar (you can adjust according to your taste preference). A dash of salt shall enhance the sweetness of the dish.
- Cook until the water is dry. The rice should not be gooey, but should be firm to bite.
- Transfer into small containers and let it cool.
Toppings:
Combine the remaining coconut milk, 2 tablespoons of brown sugar, and vanilla in a small sauce pan. Cook it over low her and let it simmer until the volume reduces to half and you get a thick syrup.
Pour it over the biko.
Let it cool and settle until firm.
You can garnish it with "latik" or toasted coconut curd and serve. Again, best with coffee! 😊
There you have it! My second attempt to making biko. It was a hit to the fam (or maybe they just don't have a choice, lol!) that I made a second batch the following day.
