Biko Latik Recipe
Biko Latik (Pinoy Dessert)
Savor the irresistible goodness of Biko with Latik, a beloved Filipino dessert that brings pure joy with every bite. This mouthwatering treat combines the flavors of sticky glutinous rice, creamy coconut milk, and golden caramelized coconut curds called latik, creating a perfect harmony of textures and tastes.
Biko holds a special place in Filipino traditions, often enjoyed during celebrations or as a comforting indulgence. Its inviting aroma and sweet taste bring families and friends together, creating cherished moments of togetherness.
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HOW TO COOK BIKO LATIK
Prepare all the needed ingredients and then cook the glutinous rice. Latik is made by heating 2 cups of coconut milk in a saucepan. Set the heat to medium. Cook, stirring constantly, until the consistency thickens. Reduce the heat once the oil is visible. Cook, stirring constantly, until the residue turns a golden-brown color (note: latik is the residue) produced as a result of boiling coconut milk). Separate the oil from the latik using a sieve or filter paper then set aside. To begin making the biko, put glutinous rice and water in a rice cooker. The cooker should be set to “cook.” Wait till the procedure is finished.
On a Pot, put 2 cans of coconut milk then bring to a boil, make sure you stir continuously. Add 2 cups of brown sugar then mix until brown sugar is dissolved. You can use a darker colored brown sugar so your Biko will be more darker brown in color. Add the cooked glutinous rice. Continue stirring until the liquid dries up.
Arrange banana leaves on a baking sheet. The leaves should be rubbed with coconut oil. Once the consistency becomes thick and sticky, transfer the biko into the tray (paste- like). Add latik on the top. Allow it to cool for at least fifteen minutes.
where to buy pure Glutinous Rice
We cannot deny that some glutinous rice are not pure, however when purchasing, be extremely picky, double check first. We bought ours at a local market.
Is it okay to use coconut milk that is not on the can?
Of course, you can use whatever you want; we just use the coconut milk can for convenience. But it also depends on your personal preference; both are excellent for biko latik.
Tips on Cooking this recipe
- For best results use fresh coconut milk ang pure glutinous rice
- Allow the rice to absorb the liquid while stirring occasionally. Continue until all grains are cooked, expanded, and very sticky.
- Make some fresh juice or coffee for your best partner, Biko Latik.
Level: Easy
Yield: 6 serving
Cooking time: 30 minutes
We have more recipes that you will surely love like Pichi Pichi Recipe and The Best Puto Bumbong – Friend Cheap Menu
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Biko with Latik | Super Easy Procedure
Servings: 4
Calories: 215kcal
Cost: 5
Ingredients
- 2 cups Rice (Malagkit na Bigas)
- 2 cups Brown Sugar
- 1- 1& 1/2 cups Water
- 2 cans Coconut Milk
- 1 can Coconut Cream
Instructions
- Prepare all the needed ingredients and then cook the glutinous rice.
- Latik is made by heating 2 cups of coconut milk in a saucepan. Set the heat to medium.
- Cook, stirring constantly, until the consistency thickens.
- Reduce the heat once the oil is visible.
- Cook, stirring constantly, until the residue turns a golden-brown color
- Separate the oil from the latik using a sieve or filter paper.
- Set aside. To begin making the biko, put glutinous rice and water in a rice cooker.
- The cooker should be set to "cook." Wait till the procedure is finished.
- Arrange banana leaves on a baking sheet. The leaves should be rubbed with coconut oil.
- Once the consistency becomes thick and sticky, transfer the biko into the tray (paste- like). Latik on the top.
- Allow it to cool for at least fifteen minutes.
Video
Nutrition
Serving: 153g | Calories: 215kcal | Carbohydrates: 121g | Protein: 53g | Fat: 64g | Trans Fat: 54g | Cholesterol: 75mg | Sodium: 54mg | Fiber: 57g | Sugar: 89g | Vitamin A: 54IU | Vitamin C: 89mg | Calcium: 68mg | Iron: 58mg
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