A Step-by-Step Guide on How to Cook the Filipino Dish Biko Latik
Biko with Latik
The ingredients for my version of Biko Latik are:
- 500 g Purple glutinous rice, known as sticky rice
- 500 g Brown sugar
- 400 ml Coconut milk
- Wash the rice twice in cold water before placing in a rice cooker, add sufficient water and cook for 45 minutes.
- After the rice has been cooking for 30 minutes add the coconut milk and brown sugar to a pan and bring to the boil, stirring continuously.
- Once it has reached boiling point, reduce the heat, simmer but continue to stir and you will see the mixture begin to caramelize. Continue to stir and after an additional 10 minutes, you will see that the mixture has turned in to a caramelized syrup.
- Now remove half the syrup from the pan, then pour the cooked rice into the pan with the remaining syrup. Cook on a low heat for an additional 10 minutes stirring continuously to combine the two ingredients.
- After 10 minutes serve the rice on a serving plate, finish by pouring the remaining syrup that you put aside on to the top of the rice.
- Once it has cooled down, place in your refrigerator and serve cold.
A Step-By-Step Video Walkthrough
Biko Latik Nutritional Information
|Serving size: 200|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 10 g||50%|
|Unsaturated fat 2 g|
|Carbohydrates 108 g||36%|
|Sugar 65 g|
|Fiber 3 g||12%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|Sodium 075 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
My Version of This Classic Filipino Dessert, Biko Latik (also known as Bibingkang Malagkit)
In most recipes, white sticky rice is used. You could use this as an alternative if you prefer, in which case the cooking time of the rice would be reduced by 15 minutes.
I prefer using the purple rice because of the colour and texture of the final dessert. If you use white rice, I find that the texture is very spongy. Whereas using the purple rice, every bite is different. Some bites are spongy, but every now and then you get a slight crunch, which delights the senses.
Other recipe variations mix the entire syrup into the rice - my version is known as Biko Latik because half the syrup is poured on to the rice mixture at the end to create a glazed sugared topping. This also gives an additional crunch once cooled.
Other variations have toppings of chocolate or caramel poured on top, but having tried these, I personally find them too sweet. I hope you enjoy my recipe and recommend that you enjoy this version of Biko severed chilled with a cup of coffee or tea.
Rice in the Philippines and the Biko dish
Rice in the Philippines is the staple food source, it is as important as bread or potatoes are to the west. Most Filipino families utilize rice in every meal either served plan, as a savory dish or as a sweet treat.
Meat and fish are considered luxuries that need to be stretched over as many meals as possible, so rice is used to fill the nutritional gaps and stomachs of all.
It is therefore imperative to conjure up as many ways to use rice using flavouring and different cooking styles.
Biko is a favourite sweet dish throughout the Philippines and is now appreciated around the world.
Different regions of the Philippines have different versions of this classic dish but it is primarily made from three basic ingredients, Glutinous rice ( known as sticky rice), brown sugar and coconut milk.
As sugar is considered a luxury item its a dish prepared for special occasions such as birthdays, Christmas and family gatherings.