Biko Recipe

Biko Recipe :

Tacky, chewy, and very sweet, biko is a flavorful treat that Filipinos all over the world appreciate. Biko is a sort of tacky rice cake, also called kakanin. With a mix of coconut milk and earthy colored sugar, biko is a flavorful pastry or merienda to impart to your friends and family! You can regularly discover biko at birthday celebrations, holidays, occasion gatherings, and family get-togethers, generally with other tacky rice treats.

Filipinos love rice, however we likewise love coconuts. The sweet, novel kind of coconut milk is one we use in an assortment of dishes – canapés, courses, and even pastries! Whatever you pair it with, coconut milk’s heavenly flavor radiates through – another motivation behind why biko is so exceptional and totally yummy!

In case you’re stressed over cooking this, you don’t need to be! The biko formula we have today is basic, taking somewhat less than an hour with only a couple of fixings. What’s more, the biko we’re comfortable with is served generally on banana leaves in a bilao, or a round woven bamboo plate. In any case, since we need anybody to have the option to make this formula, all you need is a pot, a rice cooker, and a serving plate! Biko is so natural to make, you’ll have the option to appreciate it at your feasting table in a matter of moments!

Choose your Biko :

Biko is a kind of kakanin, a gathering of glutinous rice cakes we love to have for merienda (snacks). The actual word is really a blend of the words kanin (rice) and kain (eat)! We know there are many kinds of kakanin (does bibingka, puto, or sapin-sapin, among others, sound familiar?). Yet, did you likewise know there are many sorts of biko? It’s valid! You can partake in this exemplary rice cake in an assortment of ways, and every one is scrumptious! Everything relies upon your inclination.

Here are a few instances of biko varieties you’re certain to adore.

At the point when we think about this kakanin, periodically the picture that goes to our heads is the delectable tacky rice cake finished off with dry coconut curds, all the more normally known as latik. My Biko with Latik formula tells you the best way to make your own, which you can appreciate on your newly cooked biko.

Have you at any point had champorado? While not a tacky rice cake, this warm, chocolatey porridge is additionally adored by numerous individuals in the country! My affection for both biko and champorado propelled my Chocolate Biko formula, which gives you the smartest possible solution – or dishes! The expansion of cacao tablea as a fixing truly carries an alternate sort of flavor to the exemplary rice dish. With a warm mug of espresso, this truly makes for a sweet yet filling treat.

Yet, on the off chance that the sweet, smooth, nutty kind of ube is more however you would prefer, you’ll like this Ube Biko! Joining ube halaya and exemplary biko brings about a dish that is seductively sweet and very flavorful!

In certain locales, you can even bundle biko and sell it as suman – significantly more smaller bits of tacky rice generally enclosed by banana leaves!

However many turns as you can put on this customary rice cake, you can never turn out badly with the exemplary coconut milk tacky rice. Attempt this magnificent formula today.

Cook Biko :

The lone fixings you’ll require for biko are tacky rice, water, earthy colored sugar, coconut milk, and salt! See what I mean? Simple!

Blend your tacky rice and water in a rice cooker and cook until your rice is prepared. The limited quantity of water contrasted with the rice is deliberate; this is on the grounds that we don’t need the rice to be completely cooked! While the rice is cooking, consolidate 4 cups of the coconut milk with 2 cups of earthy colored sugar and salt in a different pot over the oven. Cook on low warmth until the surface thickens, and keep on mixing. Consolidate the two fixings well. The nutty, sweet smell of the coconut-sugar combination is totally scrumptious!

When your rice has completed the process of cooking, add your cooked rice to the thick coconut milk-sugar blend! Blend them well, allowing the rice to assimilate the thick surface. Keep on cooking it until all the fluid vanishes, yet try not to overcook it!

After you’ve completely cooked your biko, move it to a serving plate and make it level. Hot, tacky, and sweet, your biko is presently fit to be burned-through! Share and appreciate it with friends and family over a hot mug of espresso or hot cocoa.

 

 

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