Biko: We Tried Making It At Home And Here’s What Happened

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Biko is another favorite dessert at our home. We usually buy it since it’s a lot more convenient to do so. Each time we have it at home, it goes fast… really fast. 😀

Unfortunately, we can’t go out these days to explore the various places where biko is available. So guess what?

We decided to make it at home and here’s what happened. 😁

A Close Look At Biko

Biko is a local delicacy that’s made out of glutinous rice. It’s on the sweet side and it’s very yummy. 😊

It’s perfect for dessert but be careful. It’s super filling. Take it easy and don’t eat so much of it in one sitting. 

It’s perfect for dessert but be careful. It’s super filling. Take it easy and don’t eat so much of it in one sitting.

I remember my grandma telling me that biko was a treat for them during the Second World War.

Aside from the fact that it was a sweet treat for them, it kept them full for a longer period of time. That was the main purpose of biko in those days, to keep their tummy full because the food was scarce.

The main ingredient of biko is glutinous rice, a kind of rice that’s very common in Asia.

The main ingredient of biko is glutinous rice, a kind of rice that’s very common in Asia.

Celebrations are never complete without biko. It’s one of those popular dishes you see during fiestas.

During birthday and New Year celebrations, biko is a staple as well because some folks believe that it brings good luck.

During birthday and New Year celebrations, biko is a staple as well because some folks believe that it brings good luck.

Thanks to its sticky texture, good luck comes and sticks to the celebrator. 😀

History Of Biko

While biko is one of our popular local delicacies, it’s safe to say that it originated from China. It is, after all, very similar to their machang which is also made out of glutinous rice.

Related Read: Lechon Diva’s Mamachang Is The Mama Of All Machangs

In some places in the Philippines, biko is also known as sinukmaneng or sinukmani.  In the South, it’s known as wadjit.

In some places in the Philippines, biko is also known as sinukmaneng or sinukmani.  In the South, it’s known as wadjit.

Biko is known all over the country. It just goes by various names.

Biko is known all over the country. It just goes by various names.

Growing up in Laguna, we called it sinukmani.

I remember it being served on a huge “bilao” that’s lined with banana leaves.  Our homemade biko was one of our favorite snacks growing up.

More Than Just A Native Delicacy

There’s no doubt that biko is one of the most popular native delicacies. It’s safe to say that it’s more than just a native delicacy.

Biko reflects the Filipino’s patience, creativity, and ingenuity to make use of ingredients that are abundant.

Truth be told, it’s not easy to make biko. If you want to make a yummy kind of biko, you’d have to use natural ingredients. That means, real coconut. You’d have to squeeze the milk from the coconut meat.

Truth be told, it’s not easy to make biko. If you want to make a yummy kind of biko, you’d have to use natural ingredients. That means, real coconut. You’d have to squeeze the milk from the coconut meat.

Second of all, making biko requires some serious mixing. Mixing glutinous rice is not easy at all.

Biko is one of the most common food products that you can find everywhere. What was once just sold in the market, is now sold in malls.

Biko is a food product that any Filipino can make and sell. It brings some kind of hope that tomorrow will be a better day. 🙂

How To Cook Glutinous Rice

Cooking glutinous rice is just like cooking regular rice.  We used the rice cooker to cook the glutinous rice.

We filled it up with 8 cups of glutinous rice and 8 cups of water as well. Then we let it cook.

Cooked glutinous rice inside rice cooker.
Yummy glutinous rice. ❤️

Our Biko Recipe

Unfortunately, it’s hard to go out these days to buy some biko. But why deprive ourselves when we can always try to make it at home. That’s exactly what we did. 😃

We want to share with you our biko recipe. Below are our biko ingredients:

  • 1.5 kilos or 8 cups of glutinous rice
  • 4 coconuts ( Better to use fresh coconut. 😃 You can get them in the wet market. You can also have the vendor shave the coconut for you.)
Cocout shavings in a plastic bag.
Coconut shavings to get the freshest coconut milk.
  • I kilo of brown sugar mixed with muscavado (I know that’s a bit too much, you can lessen it if you like)
  • Vanilla (Optional but it adds aroma)

How To Make Biko Our Way

Now, let’s get cooking. 😍

Extract the milk from the coconut shavings.

Squeezing the coconut shavings for some milk.
Make sure to set aside the first batch of freshly squeezed coconut milk. Use the second, third, and even the fourth batch of freshly squeezed coconut milk for the biko.

Pour the freshly squeezed coconut milk into a pan. Add the brown sugar and cook on slow heat.

Coconut milk mixed with brown sugar cooking on the stove.
Wait until it thickens.

Mix and mix until it becomes thick.

Mixing the freshy squeezed coconut milk with brown sugar.
Keep on mixing until it thickens.
Mixing the freshly squeezed coconut milk and brown sugar until it thickens.
Almost there. Just keep on mixing. 😀

Once the mixture has thickened, you can finally add the cooked glutinous rice.

Glutinous rice is added to the mixture.
Prepare for some heavy mixing. Once you add the glutinous rice to the mixture, you’re going to have to do some heavy mixing. But don’t worry. It’s all worth it. 😀

Transfer to a serving dish once you’re done mixing.  😃

Biko With Latik

The biko is done but you gotta have some latik on it. Latik is the perfect topping for it.

Related Read: The Best Suman Latik Is From Tita Nene’s Delicacies

Remember the first batch of freshly squeezed coconut milk that you set aside? Well, that’s what you’re going to use to make latik.

There are two kinds of latik; the creamy version and the dry (crumbly) version.

Related Read: Suman Latik: A Very Yummy Rice Cake

Let’s start. 😃

Pour the first batch of freshly squeezed coconut milk into a pan and cook on slow heat.

Mixing the first batch of the freshly squeezed coconut milk to make latik.
Mix until it has a brown and crumbly texture.

Once it’s brown and crumbly, use the strainer to separate the oil. (That’s pure coconut oil. 😍)

Straining latik
Latik made from the first batch of freshly squeezed coconut.
Latik on an orange plate
The latik is done.
Biko topped with latik.
The finished product … biko with latik. So good!

If you’re wondering what we did with the remaining coconut meat, well, we set it aside. We had squeezed all the milk that we could get from it.  Hence, it’s pretty useless. 😃

So that’s what happened! We ended up with some yummy biko with latik. I can proudly say that it tasted a lot better than the ones we usually buy.

Related Read: Fely’s Biko Tastes Like Home

Have you ever tried making some biko? Feel free to share some of your tips with us. We’d love to hear from you.

 

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