Biko Recipe

Method 1

Ingredients:

• 2 c. malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Topping:

• 1 can (15 oz.) condensed milk
• 3/4 c. rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

Procedure:

1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.


Method 2

Ingredients:

• 2 kg glutinous rice
• 1 can condensed milk
• 4 cups water
• 1 tbsp. vanilla extract
• 1 cup brown sugar
• banana leaves ( optional )
• grated coconut meat from 4 coconuts (reserve coco milk)

Procedure:

1. Cook glutinous rice in water just like you do with plain steamed rice.
2. In saucepan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
3. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
4. Spread evenly on platter (or bilao) lined with banana leaves.
5. Slice and serve.

Method 3

Ingredients:

• 1-1/2 c Malagkit rice
• 2 c Coconut milk, diluted
• 1/2 tsp Salt
• 1/2 c Thick coconut milk
• 3/4 c Brown sugar
• 1/4 c Butter, softened

Toppings:

• 1/2 c Grated coconut
• * Latik: 1/2 c Thick coconut milk

Preparation:

1. Combine rice, diluted coconut milk and salt in a pot. Cook rice, stirring constantly to prevent rice from sticking to pot.
2. Combine thick coconut milk and brown sugar in a sauce pot. Cook over low fire until thick.
3. Combine cooked rice and thick coconut milk. Blend well.
4. Place mixture in a serving platter and flatten using the back of a wooden spoon coated with 2 tablespoons butter. Dot remaining butter on surface and spread well.
5. Top with grated coconut and latik.
6. To make latik: In a wok over low fire, cook thick coconut milk until solid particles (latik) form. Separate latik from oil when it turns golden yellow in color.

Biko Macapuno

Ingredients:

• 6 rice cooker cups malagkit (glutinous rice)
• 5 rice cooker cups water
• 3 x 400gm cans coconut milk
• 500 gm muscovado sugar
• 1 x 340gm/12oz bottle of sweetened macapuno (mutant coconut)

Procedure:

1. Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking.
2. Pre-heat oven to 375F/190C/Gas Mark 5.
3. In a wok or big frying pan, boil the coconut milk. Add the muscovado sugar, stir to dissolve and bring to boil. Add in the sweetened macapuno (including the syrup). Bring to boil again and lower heat. Simmer until thick - about 5-10 minutes.
4. Add all the half-cooked malagkit to the wok and stir to mix well. Do this until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10 minutes.
5. Transfer to a baking dish; pat level. Put in the oven for about 5 minutes or just enough to dry out the top a little. Cut into squares and serve warm or cold.

Optional: Although in my opinion this does not need any more garnishings, you may add the traditional topping for biko - the latik.

*To make latik: Boil a can or two of coconut milk. Lower heat and simmer until the coconut renders fat and sediment sticks to the bottom of the pan. Once the oil renders and separates from the sediment you may stir it from time to time to keep it from burning. When the sediment becomes dark brown, remove from heat, drain the oil and scrape off the sediment. This sediment is now your "latik". Put about 1/4 - 1/2 tsp mound of the latik on top of each of the biko squares.

Variation: Add slices of sweetened langka (jackfruit) to the sauce together with the macapuno. This will make the biko more aromatic.

Note: A rice cooker cup is equivalent to about 2/3 cups.

sources: ac.wwu.edu, filipinovegetarianrecipe, cooks.com, desarapen.blogspot.com