This Biko Recipe was my Mom's original but my husband who is from the northern part of the Philippines has their own way of cooking it.
Having traveled in most Southeast Asian countries, my husband and I have seen difference and similarities in the food and culture, in this case we will look at food.
Rice cakes are almost the same but they seem to be cook differently, no wonder we saw some variants of this rice cake in Thailan.
The difference is the color as Thai's use sugar and coconut milk only while the panocha or gula malacca is used in the Philippines as well as Malaysia.
How to Cook Biko Recipe
It is pretty straight forward to cook this all you need is a glutinous rice, coconut milk and sweetener which can be sugar or the panocha.
The secret in cooking it is in a low fire and continuously stirring to avoid the cake from burning and for it to be evenly cooked.
A common mistake for people cooking it is that they tend to set the stove in high heat which burns the bottom quickly.
Additional coconut milk or cream makes it even taste better, I recall my grand mother cooking it for us while at the farm and sometime we help by stirring.
If you have an access to a fresh coconut and a coconut grater then go for it but the one's canned from the supermarket is not bad as well.
Squeezing that coconut and doing it from scratch is so satisfying, make sure to add a warm water on the grated coconut and separate the first and second extract.
Well I hope you get to make this delicious Biko Recipe and get to share it with someone you love!
If you have any questions, suggestions or anything in mind do not hesitate to leave a comment or send us a message.
- 700 g coconut milk
- pandan leaves
- 5 cups glutinous rice
- ½ kg palm sugar panocha
- Wash and cook the glutinous rice in a pot or rice cooker.
- While the rice is being cook, prepare and cook the toppings (latik).
- In separate pan set, put a little bit of water then add the coconut milk.
- Stir until it turns into golden brown or until the mixture turns into tiny bits.
- Set aside and put 2 ½ cups of water on the pan.
- Add the rest of the coconut milk.
- Stir then add the panutsa, continuously stir until melted.
- Add the cooked glutinous rice as well as the pandan leaves and mix.
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