Скачать или смотреть How to Cook Biko | The perfect "not too sweet" rice cake dessert

How to Cook Biko

Prep time: 5- 10 minutes
Cook time 1 - 1.5 hours
Total time: 1.5 - 2 hours

3 cups short grain sweet rice
2 1/2 cups water
1-2 pandas leaves (optional)
13.5 ounce coconut milk (standard can size)
2 cups brown sugar (dark or light)
1 tablespoon vanilla extract
1 tablespoon coconut oil (from cooking the latik)

Latik:
12 ounce can coconut cream, fresh coconut milk if you have it

banana leaves (optional)
12 inch foil tray

There are many different types of rice cake desserts in the Philippines, known as kakanin. Biko is my favorite. The rich taste of brown sugar mixed with coconut milk always hits the spot. When it’s perfectly sweetened it begs you to keep eating it. This version of biko is special to me, as my wife’s grandma makes my favorite version, and she taught me how to make it. If there’s a single kakanin you have to try it’s biko. Enjoy!

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Intro: 00:00
Background: 00:19
Ingredients: 01:46
Cook rice: 03:54
Add pandan leaves (optional): 04:32
Cook latik using coconut cream: 04:49
Strain latik and reserve coconut oil: 05:57
Start sauce with coconut milk: 06:43
Add brown sugar: 07:05
Add vanilla extract: 07:28
Final sauce consistency: 07:47
Remove pandan leaves and fluff rice: 07:55
Add cooked rice: 08:12
Add reserved coconut oil: 08:42
Line tray with banana leaves: 09:12
Add and spread cooked biko: 09:31
Portion out biko: 09:58
Top with latik: 10:14
Final product: 10:41
Tasting: 10:54
Outro: 12:34