Made with glutinous rice, biko is a favourite ‘merienda‘ treat Philippines. It is though to originate from China due to similarity to machang. Biko is traditionally served on a pandan leaf and topped with latik (coconut curds), but try finding those in the Peak District on a Sunday afternoon.
Biko
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Loading...Ingredients
- 4 cups sweet rice, washed and drained
- 1 cup brown sugar
- 2 cans (400ml) coconut milk
- 4 cups water
- 2 cans (400ml) coconut milk
- 1 cup brown sugar
Instructions
1
Heat an oven to 180˚C.
2
Wash and drain the rice and place in a large pan. Add the brown sugar, coconut milk, water and stir.
3
Bring to a boil, then simmer. Stir and cook until all liquid is absorbed.
4
In a separate pan, combine the coconut milk and brown sugar. Cook gently until the liquid thickens and caramelises.
5
Transfer the rice into the baking pan. Bake in the oven at 25 minutes. Cool and serve.
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