Purple Biko (Sweet Rice Cake)
Biko is a sticky rice cake Filipino delicacy that is slightly sweetened and cooked in coconut milk. The addition of the black glutinous rice made it healthier and gave it a better texture when you bite into it.
Ingredients
- 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)
Here's How:
- 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.
Notes
*** If you want to make plain Biko, use 2 cups of regular glutinous rice instead and follow the rest of the recipe. There’s no need to soak the rice.
*** For a more authentic look, line your serving dish with banana leaves. Grease the dish with a little bit of coconut oil before placing the cooked biko.