Biko Rice Cakes!

Another one I made back in February but only just had time to post:

You may have seen some of my previous posts on various Filipino desserts (kutsinta, halo-halo, and bibingka)--they're so delicious. But I'd never attempted to make one of my other favorites that I've had at many a party before: Biko Kalamay

Basically a sweet rice cake, biko is a delightful mixture of coconut, rice, and syrup flavors, held together in a rectangular package.

All the recipes I've found online sounded a little intimidating, but this one for Biko with Latik syrup from Russian Filipino Kitchen was exactly what I needed.

Ingredients:
1 and 1/2 cups uncooked rice
1 and 1/4 cups water (for cooking the rice halfway)
1 and 1/2 cups brown sugar (1/2 cup for the latik syrup, the rest for the biko cake)
4 cups coconut milk (1 cup for the latik syrup, the rest for the biko cake)

Directions:

1.) After rinsing your uncooked rice in a pot (until the water turns clear), drain the sink water, place the pot on the stove, add the 1 and 1/4 cups cooking water, and bring the pot to a boil.

2.) Once the water has boiled, lower the heat to medium low and cook until the water mostly evaporates. Remove from heat and set aside. The rice should only be cooked halfway at this point.



3.) Make the latik syrup by mixing 1 cup coconut milk and 1/2 cup brown sugar in a separate pan. Bring the pan to a boil and then adjust the heat to medium low as well. Cook for 10 minutes, constantly stirring until the syrup thickens (mine didn't get super thick, but it still worked in the end and tasted great!). Remove from heat and set aside.

4.) Finish the biko cake by mixing 3 cups of coconut milk and 1 cup of brown sugar in a separate pot and bringing to a boil. Add the rice to the milk/sugar, and then mix again. Cook on medium heat for about 30 minutes, stirring constantly until thick.

5.) Remove from heat and transfer to a rectangular or square baking dish (glass or aluminum works well). Flatten the mixture and drizzle with the syrup as a topping. Cool to room temperature (the longer the better) before you cut the cake into squares and serve. Top with toasted coconut.






My first attempt at toasting coconut flakes was not the best (see below), so I'll leave you to find your own recipe for that one!



You'll fall in love with this unique treat--though my version is still not nearly as good as authentic biko made by Filipino chefs!