My Version of Cooking Biko – A Classic Filipino Dessert

Happy Friday Hivers!

Biko is one of the most well-known traditional delicacies in the Philippines. This classic dessert is made from glutinous rice, coconut milk, and muscovado/brown sugar simple ingredients that make it affordable and easy to prepare.

However, for the biko I made, I decided to add a twist. I mixed with calamansi and young coconut meat because, for me, these ingredients enhance the flavor and make the biko even more delicious.

There’s just a small challenge when making the coconut caramel because it can be a bit tiring on the hands since you have to keep stirring it continuously. Mixing the caramel with the rice also requires some effort. However, overall, it’s still easy to prepare.

So, let’s get started and I’ll show you how to make biko.

Here are the measurements of the ingredients. These are based on my personal preference. Please see the details below.

First, I cooked the glutinous rice the same way you cook regular rice. The number of cups of water should be equal to the number of cups of rice, a 1:1 ratio.

While the glutinous rice was cooking, I started preparing the coconut caramel.

In a pan, I poured 1 cup of coconut milk. Some of you who have already tried making biko might wonder why I only used a small amount of coconut milk. I did that intentionally so the coconut caramel would cook faster. If you use too much coconut milk, it takes longer to turn into caramel, which consumes more time and gas. Aside from that, it’s quite tiring to keep stirring continuously. That’s actually my mom’s little secret that I’m revealing here. (Lol)

Once the coconut milk comes to a good boil, that’s the time you add the brown sugar. Stir continuously until the mixture becomes thick and sticky. When you notice that it has slightly thickened, add the calamansi juice, a pinch of salt and young coconut meat, then continue stirring. While cooking this mixture, make sure to keep the heat on low.

Once your coconut caramel is ready, do not turn off the gas. Just lower it to the lowest flame because you will now mix the cooked glutinous rice. Stir and mix thoroughly until everything is well combined. Once fully incorporated, your biko is finally cooked.

I know some of you who have already made biko might wonder why there’s calamansi juice. I added calamansi juice to balance the sweetness and reduce the overly rich taste.

And that’s how I made my version of biko.

Thank you for reading and see you on my next blog. Cheers!

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