Biko is made of glutinous rice, coconut milk and sugar or my husband use panotsa/pulot a concentrated product of cane juice that makes biko sweet in their province and coconut crumb toppings or what we locally call latik. It is usually prepared during special occasions in cities and provinces, but it is more popular in provinces.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Snack
Cuisine: Filipino
Keyword: biko, biko with latik
Servings: 5
Calories: 1291kcal
Author: Jenalyn Rose Forbes
Ingredients
700gcoconut milk
pandan leaves
5cupsglutinous rice
½kgpalm sugarpanocha
Instructions
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.