a nutritious and equally delicious version of the Filipino sweet rice cake that’s laden with loads of essential fatty acids and a great source of plant-based protein.
I just love everything about Biko (Filipino sweet glutinous rice cake)! So much so that I can’t help but have seconds (or thirds) of this beloved Filipino native delicacy every time it’s in front of me. It goes down ever so smoothly with a cup of good black coffee. Yum! That’s why I have several versions (so far) like the Purple Biko, Munggo Biko, and Biko With Latik.
Because I always crave this kakanin, I try to cook it in ways that make it healthier and “less guilty”. Hemp seeds (or hemp hearts) are a great source of plant-based protein, healthy essential fatty acids and some other vitamins and minerals. Hubby sprinkles some over his rice, which I don’t fancy doing. I love topping ice cream with it and hemp seeds also go nicely with chopped avocados that’s been doused with condensed milk. That’s why we always have it on hand.
I used to just dip regular biko in it but there were times when I forgot and only remembered after I’m stuffed. So, I thought of adding a few tablespoons as I cooked my biko to make eating easier plus looking at those lovely specks in the entirety of this kakanin makes me feel like I’m consuming something very healthy…. regardless of the number of slices I finish. Sometimes, it’s a mind game. Haha.
This recipe is doable even on weeknights. With just six simple ingredients, this healthier biko can be whipped whenever craving strikes.
Protein-Rich Biko (Sweet Glutinous Rice Cake)
- 2 ½ cups glutinous rice
- 2 ½ cups of water
- One 400ml can coconut milk
- ¾ cup brown sugar packed
- ½ teaspoon salt
- 2 to 3 tablespoons hemp seeds hemp hearts
- Wash glutinous rice (twice) in cool running water and drain. Add to a non-stick pot (with lid) with the water. Cover, bring to a boil and lower the heat to a simmer. Cook for 12 minutes.
- Place the coconut milk, sugar and salt in a large shallow pan (big enough to fit the rice). Bring to a boil over medium heat. Add the cooked rice and stir for a minute before adding the hemp seeds. Continuously mix (on medium to medium-low heat) until all the liquid is absorbed and the rice easily pulls away from the sides of the pan.
- Transfer to a serving platter and sprinkle more hemp seeds on top, if desired.