Biko | Filipino Dessert

One of my favorite Filipino desserts is called, Biko.  I love anything that involves sticky rice.  I look at rice so differently after visiting IRRI (International Rice and Research Institute) in Los Baños, Philippines.  I had to film there for a day.  Apparently, my Dad attended the university there (UP Los Baños) for a bit, to learn about pig farming.  I found out from my Mom, soon after I left.   Wish I knew beforehand, but the weird thing is, I kind of felt his presence when I was there, learning how to plant rice!  I was inexplicably happy and filled with emotion. The process of rice farming is one of the most tedious/difficult things, ever. Mad respect to the farmers who work out there in the fields and to those dedicating their effort into research.  I definitely appreciate it, whenever I eat every single grain of rice.

I love the sticky texture and sweetness of the brown sugar in Biko.  Plus, I love anything coconut in flavor along with the toasty, nutty crispy bits form the Latik.   Oh, and it's Gluten Free and Vegan!  I never thought about it being GF and Vegan my entire life.  Enjoy this recipe!

Ingredients:

For the Cooked Rice:

• 2 cups sticky rice (glutinous rice)

• 1½ cups water

Coconut Cream Caramel Mixture

• 2 cups brown sugar

• 2 cups coconut cream

• 2 cups water

• 2 tsp. best quality vanilla extract

• ½ tsp. Pink Himalayan salt

• Coconut oil (for greasing pan/banana leaves)

Latik:

• 1- 16oz. can of coconut cream

Directions:

1. Line a square 10"x10" or a rectangle 9"x13" pan with banana leaves.  Be sure to heat up two sheets of the banana leaves over an open fire, so that they are pliable and it avoids breakage as well.  I criss-crossed them and layed them on top of eachother, instead of using 1 piece.  I also clipped them with binder clips, just so that they stay and make sharp edges when you slice it.  

2. Grease banana leaves/pan with coconut oil.

3. Make Latik by reducing 1 can of coconut cream in a non-stick pot, until oils start to come out and little pieces of coconut begin to brown.  Avoid burning and stir constantly.

4. Strain Latik and set aside.  You could save the leftover coconut oil for cooking as well.

5. Combine the sticky rice and water in a rice cooker and cook rice.  The rice should be slightly undercooked.

6. While the rice is cooking, combine the coconut cream, water brown sugar, and Pink Himalayan salt in a separate pot and cook on low heat until the mixture dissolves.

Continue to boil for about 5-8 minutes Be sure to stir the mixture constantly.

1. Once the rice is cooked and the coconut milk-sugar mixture dissolves, add the cooked rice to the coconut milk and sugar mixture then mix well. Continue cooking until the rice absorbs the liquid and thickens.

2. Spread the Biko onto the banana leaf-lined pan. 

3. Sprinkle with Latik.  Allow it to cool and set.  Serve and enjoy!

Muah x 1,000...

Greggy

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