Let's cook BIKO

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BIKO is a sweet rice cake very common in Philippines. It is usually made of glutinous rice, coconut milk and brown sugar. It can be served as merienda, desserts and best paired with coffee.

It's an evening before my birthday when my husband decided to cook Biko. We will offer this food to our church mates who will do serenading early in the morning as our usual practice within our church community.

We went to the nearest market and we buy the ingredients needed.


INGREDIENTS


2kg glutinous rice
4pieces coconut
1kg brown sugar
1/4kg muscovado (optional)
Water for cooking rice

Muscovado is a type of partially refined to unrefined sugar with a strong molasses content. Its color is dark brown. We used this because we want a more dark colored Biko.


PROCEDURES


We have two available matured coconut at home so we just bought two coconut in the market and let them grate it.

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Step 1. My husband remove the outer part of the coconut and our son always wanted to help and participate our cooking activity and he volunteered to removed the outer part of the coconut.

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Step 2. My husband grates the two mature coconut.

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Step 3. While my husband is grating the coconut, I cooked the glutinous rice. Wash it first and make sure to remove all excess water. Put water just equal to the number of cups of our glutinous rice. For example, you have 10 cups of glutinous rice, just put 10 cups of water too. You can also have lesser of you think there are lots of excess water after washing the rice.

Note: More or excess water will make your glutinous rice turn into a semi rice porridge or the rice will become so soft.

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Step 4. When my husband done the grating, I squeeze the grated coconut to extract the pure coconut milk.

Note: Don't put water in the grated coconut so we will get only the pure coconut milk.

Step 5. While I am preparing the coconut milk, my husband made fire and put the big pan on it. Let it dry and then put the pure coconut milk in the pan.

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Stir the coconut milk continously to avoid burning or sticking in the pan until the coconut releases it natural oil and the coconut solid which we call latik will separate from the oil.

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Latik is also called in English as coconut curd or coconut caramel. When you see it as golden brown, remove it on fire to avoid burning and make it's taste bitter.

Set it aside because we will use this as our toppings later.

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Step 6. My husband is about to put the brown sugar and the muscovado at the pan when I asked it first for a picture, lol. That's the brown sugar and muscovado we used. When you will cook Biko, choose dark brown sugar so your Biko will looks color brown too. The color of your Biko will depend on the sugar you used. Muscovado also adds the very color brown in our Biko.

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Put the brown sugar and muscovado to the pan with the coconut oil. Stir it continuously to avoid it from burning. Mix it very well.

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Step 7. When the coconut oil, brown sugar and muscovado mixture boils, we then need to put the rice. Here the one who cook really needs some help.

I assisted him by putting the rice continuously while he mix the rice and other mixture continuously to avoid it from burning.

This is the most tiring part of cooking Biko from stirring the coconut milk until mixing the rice, coconut oil, sugar and muscovado mixture because you really need to mix it continuously to avoid burning.

If you are cooking it in a burner, control the fire from low to medium heat. We are cooking it using a firewood and we had a hard time controlling the fire, lol.

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Just mix it continuesly until all sugar dissolves and mix thoroughly with the glutinous rice. Remove it on fire and your Biko is done.

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Step 8. Put it on the food container and put the latik as toppings.

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Your Biko is now ready to be served.


Honestly, there are different ways of cooking Biko but for me this one is the best. This is the special way of cooking it. It is so tiring yet the result is satisfying. Cooking this way will make your Biko last more than a day even without refrigerator.

Have you tried this Biko already? What you can say?

Do you cooked Biko in different way? Share what's the difference? Let's share different ideas and tips on cooking it.


Thank you so much for reading and I am so happy I was able to write this down after more than a month, lol. We cooked this last August 13 in the evening but just today that I was able to write it down in a blog. I hope you learn a lot and can cook Biko in the future.

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Here's a slice of Biko for you 😄. Have a great day.



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35 comments
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favorite unta naho ni sis kaso kontra sa akong tiyan

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Ha? Y man? Maglain imong tyan Basta may gata?

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Yes, sis naa koy acid reflux.Lactose intolerance sad gani ko

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Oh, it looks very sweet. In Indonesia, we have many variation of rice cake using glutinious rice 🙂

I will take a look your recipe and Made variation 🙂

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Yes it looks very sweet because of its color but it's not really that sweet. The muscovado we used made the color that dark.

Try it @anggreklestari but this recipe is so many but you can cook 1/4 or just half of it.

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For sure I Will try maybe just 1/2 portion

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In that recipe their is I think two cups of rice remain because it doesn't fit to our pot.

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yes this is a food with a rich taste, in Indonesia we also have food like this, but I forgot the name @jenthoughts

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Glad to know that Indonesian friends also cooked glutinous rice like this. Yes this is indeed delicious.

Thanks for dropping by.

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Thanks for using the #diy tag. Upovoted.

Remember when you use #diy tag, you will earn $BUIDL tokens in addition to $HIVE.

Power-up your BUIDL tokens regularly. They will be worth a lot in the future. I have powered-up more than 7 billion BUIDL tokens. https://he.dtools.dev/richlist/BUIDL

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It looks totally delicious the Biko, my friend 😋 In Venezuela they make a dessert called "arroz con coco" (rice with coconut) and it is similar to Biko, but your recipe looks much tastier 🤗 I hope someday to be able to make Biko. I have cooked on firewood and I know it's not easy to control the fire 😅 Thank you for my Biko plate 💟

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Arroz means rice right? And yes coco is coconut. Hmmm I am curious about it but maybe it is similar to Biko because it is made of glutinous rice, sugar and coconut milk. Thanks for visiting my post.

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Yes, that's exactly right 😃 The coconut is so multipurpose. I like that the Biko recipe allows you to get the oil out of the coconut. If I do, I might grab some and pour it in my hair to moisturize 😸.

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Oh yes the coconut oil is good for the hair but me personally is using the coconut milk hehehe

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Halla, pahingi naman nyan sis! haha. Ang sarap naman oh. Happy Birthday pala :)

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Get some slice hehehe. Last august 14 pa birthday ko hahaha now ko lang nagawan Ng blog heheheh.

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Hanggang tingin na lang ako, haha. And oh, belated HBD kung ganon :)

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This looks yummy. Never heard of a biko before and the process of preparation is straightforward.
Thanks for sharing.

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Indeed this is so delicious and hopefully one day you can try this one or make this recipe. Thanks for stopping by.

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Sulit ang effort sa pagkodkod ng niyog sis...mukhang masarap

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Yes sis masarap talaga. Tama-tama lang Yung tamis nya.

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This is nice 👌.
I'm thinking, won't it be too sugary considering the fact that a sugar and coconut is used

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It is not that sweet, but it looks so sweet because of its color.

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I believe I've actually tried something very similar at a staff potluck meal, I work with many Filipino staff. 😋

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Oh how does it taste @kerrislravenhill? You're blessed to have Filipino workmates and you can taste Filipino food too.

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Most of the time gyud if makakita ko ug biko dli gyud pwede dli ko mopalit, haaayyyyst kalami ikaon ug biko 😁

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Oi Bisaya pud diay ka sis? Hehehe lami jud kaayo makalaway.

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