Cake Rice or Biko

 

Biko is a popular native delicacy in the Philippines. These are cooked and served in different occasions as desserts. It is made from glutinous rice cooked first, and then mixes it in a very thick consistency of coconut milk or what is commonly called as latik. This is a very simple recipe though; it’s just that the method in preparing this is somewhat tiring to the arms upon mixing all together the ingredient with the latik.

There are lots of ways when cooking Biko. Here, the rice is cooked first then added with the coconut milk and the sugar until turns very thick! I said verrrrry thick, similar to the consistency of the native candies which are delectably chewy and are commonly called as tira-tira (pronounced as tee-rah-tee-rah). –I miss my childhood moments eating on this stuff! This tira-tira-like latik made this Biko distinct flavor when mixed in the cooked sticky rice; and the vanilla extract added in the mixture also gives a delectable flavor to this dessert!

 

Some cooks do cover the recipe by placing banana leaves on top right after cooking; some also place it in their dish where Biko is served. Although this is optional, but this gives a different taste and wonderful fragrance as well!

 

Serving suggestion: You can place in a flat surfaced dish, or any available in your kitchen. Flatten the Biko and slice it into a small square. Garnish with fried coconut curd or latik if you like. You can also serve in a round shapes. (It would be better if you have a molder to make this up. Since I don’t have it in my kitchen, I utilized the clean round cover of my jug to mold the Biko and serve).

The technique in molding this dessert is; you must have to do it while the Biko is still hot, otherwise you can’t get your desired shape. Just make sure you when Biko is already warm. Just make sure you have your electric fan beside you while shaping all of this hot stuff. (^_^)

Ingredients:

• 1/ 2 kilo tapol
• 1/2 kilo glutinous rice
• 2 medium size coconut or 2 cups coconut milk

• 1/4 kilo brown sugar
• 1/4 kilo muscovado

• 3 teaspoons vanilla

• 1/2 teaspoon salt

• 3-4 cups water (mix-in with the fresh coconut to make 2 cups of coconut milk)

Procedure:

1. Rinse the rice and drain. Place a pot with water, salt and vanilla and cook until tender. Set aside.
2. In a separate pan with a coconut milk over medium heat, dissolve the brown sugar. Stir and let it boil until very thick in consistency, while continue stirring. Wait until it becomes bubbly about 20-30mins. Do not overcook otherwise the coconut tastes bitter.
3. Add-in the cooked rice. Mix very well until the tira-tira-latik is combined with the rice. (You need have to be patient  in this because it would be tiring to the arms while stirring everything-in).
4. Place a banana leaf on top of the Biko, then topped with a pan cover. Simmer until ready to serve.