Two of the things I seldom ran of out are glutinous rice and coconut milk. My kids love KAKANIN (Filipino native delicacies usually made of rice) Cooking Biko is like a walk in the park for me and I can do it for them whenever they crave it. After cooking numerous trays of this delicious delicacy, I sort of got the hang of the perfect ratio of the glutinous rice to the coconut milk. At least, to my family’s liking.
One time, I saw this black glutinous rice at the Asian store and remembered that my mom used to make Biko with it. But instead of cooking it the way she used to, I tried to combine the black to the regular glutinous rice to make it purple. My first attempt was okay but I can still taste some uncooked black grains and by the time it was done, the white part was a little overcooked. So, I tried soaking the black rice for two hours before mixing it to the white and it turned out exactly how I wanted it to be. The grains cooked at the same time and blended so well that it seemed like I just used purple rice to make it.
I was sure it would be easier to convince my kids to give it a try than presenting a Black Biko … and I was right. They loved it! Hope you like it as much as we do. Enjoy!
Purple Biko (Sweet Rice Cake)
- 1 cup Black Glutinous Rice rinse and soak in 1 cup water for 2 hours
- 1 cup Glutinous Rice rinsed and drained ..DO NOT SOAK
- 2 1/2 cups water
- 1 can Coconut Milk (400 ml)
- 3/4 cup light brown sugar or white sugar
- 1/2 tsp salt
- 1 tsp McCormick Ube flavor (optional)
- Drain the water from the black glutinous rice and place rice in a saucepan with a lid ( preferably non-stick ) together with the other glutinous rice that has been rinsed and drained. Add water, stir, cover and bring to a boil over medium-high heat.
- Once boiling, stir and lower heat to a simmer. Replace lid and simmer for 15 minutes.
- Meanwhile, in a non-stick saute pan, combine coconut milk, brown sugar and salt. Bring to a boil and gently pour the cooked rice to the coconut mixture.
- Continue stirring until all the liquid has been absorbed and rice is cooked to desired doneness.
- Transfer to a greased pan.
Do I leave it on the counter in the pan once it is done to cool, or place it in the fridge?
Hi! Just leave it on the counter. We usually eat it warm or at room temperature. Leftovers can be transferred to an airtight container and refrigerated. Just microwave for a few seconds until warmed through. 😊
Need help please. We love the purple rice in bud-bud (sp?) Do I HAVE to use the white glutinous rice mixed with purple to make biko?
Hi Shawna! I haven’t used that but if it’s Purple glutinous rice, you can use it. Use 2 cups and soak it for 2 hrs prior to cooking only if it cooks longer than the white glutinous rice. Then, just follow the rest of the recipe. Thanks for stopping by!😊
It came wonderful! I’m so happy! I followed your recipe but the only modification I did was I soaked my purple rice overnight. Thank you so much for sharing! Aloha 🌺
Yey! I’m glad it worked with your purple rice! Thank you for trying my recipe and you’re very welcome, Shawna. Aloha 😊
Thanks for sharing. I will try this recipe tomorrow
Hi Eunice! Hope you like it. Thanks! 😊
Hi Ms. Pam, Can I share this recipe on our social media and then give you credits as owner ? 🙂
Hi Marianne! Sure😍. Thanks for letting me know.😊
Thank you Pamela.Appreciate it 😊
[…] a number of these delicacies written down like the Palengke-Style Sapin Sapin, Biko with Latik, Purple Biko, Suman sa Lihia, Puto, Puto Bumbong, Bibingka (and a few more) but I barely scratched the surface. […]
[…] 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 […]
Hey, I am making this for a potluck, do you have any tips for keeping it warm for a couple hours in a crock pot?
Hi Kenzie! We actually serve this at room temperature. You just have to cover the serving dish you’re using in cling film once it’s cooled down. Have a fun party and Merry Christmas!😊