Biko

Biko is a traditional Filipino dessert made from glutinous rice and coconut milk. This delectable sweet treat is known for its sticky and chewy texture, combined with the rich and creamy flavors of coconut. It is often served during special occasions and gatherings, making it a beloved dessert among Filipinos. Follow this detailed recipe to create a delightful batch of biko that will surely please your taste buds.

Recipe: Biko

Preparation Time: 15 minutes

Cooking Time: 1 hour

Yield: 12 servings

Ingredients:

- 4 cups glutinous rice

- 4 cups coconut milk

- 3 cups brown sugar

- 1 cup water

- 1 teaspoon vanilla extract

- 1/2 teaspoon

salt

- Banana leaves, for lining the baking dish (optional)

- Grated coconut, for garnish (optional)

Instructions:

1. Preparing the Glutinous Rice:

a. Rinse the glutinous rice under cold water until the water runs clear.

b. Soak the rice in water for at least 30 minutes, but preferably overnight.

c. Drain the rice and set aside.

2. Cooking the Rice:

a. In a large pot, combine the drained glutinous rice and coconut milk.

b. Place the pot over medium heat and bring it to a gentle boil, stirring occasionally to prevent sticking.

c. Reduce the heat to low and continue cooking the rice, stirring frequently, until it becomes sticky and fully cooked. This usually takes about 20-25 minutes. The rice should have a slightly chewy texture.

d. Once cooked, remove the pot from heat and set it aside.

3. Preparing the Sugar Syrup:

a. In a separate saucepan, combine the brown sugar, water, vanilla extract, and salt.

b. Place the saucepan over low heat and stir until the sugar has completely dissolved and the mixture becomes a thick syrup. This usually takes about 10-15 minutes.

c. Remove the saucepan from heat.

4. Combining the Rice and Sugar Syrup:

a. Gradually pour the sugar syrup into the pot with the cooked glutinous rice.

b. Mix well to ensure that the rice is evenly coated with the syrup.

5. Baking the Biko:

a. Preheat the oven to 350°F (175°C).

b. If using banana leaves, line a baking dish with them, ensuring that they cover the bottom and sides of the dish.

c. Transfer the rice mixture to the prepared baking dish, spreading it out evenly.

d. Smooth the top of the rice mixture using the back of a spoon.

6. Baking Time:

a. Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top of the biko becomes golden brown.

b. Keep an eye on it to avoid burning.

7. Serving:

a. Once baked, remove the biko from the oven and let it cool.

b. Cut it into square or diamond-shaped pieces.

c. Optionally, garnish with grated coconut.

Note: Biko is traditionally served at room temperature or slightly warmed. It can be enjoyed as a dessert or snack, and it pairs well with a hot beverage such as coffee or tea.

Enjoy

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