The twelfth day of our lock down and I am cooking and baking more than usual. Made with super soft sponge with a jam and coconut topping, I promise it’ll be hit with everyone. All you have to do is thaw it on the counter and reheat it in the microwave when you want to eat it.A traditional school jam and coconut tray bake that I’m sure you will love. You can also freeze your biko for future glutton sessions. If you can’t finish your biko within a day, you can keep it in the fridge for about a week. This recipe is great for family parties because it can feed a lot of people! My favorite type of party to make biko for are boodle fights because you can make a lot of it and premake it the day before. When your biko is cool, cut the sweet rice cake in squares and top with the crispy latík on each square. Remove the biko when the topping is nice and bubbling and cool it on the counter for at least one hour. Move the pan into a preheated oven for 350 ☏ and bake for 20 minutes. Take your coconut sauce topping and drizzle it over your cooked biko evenly. Baking biko in the oven Caramelized topping after baking the biko Transfer your rice to the baking pan and pat down so it’s nice and even on the surface. There should be no liquid leftover in the pot and it should be very sticky to stir. When it’s finished, the rice grains should be completely soft throughout and not grainy. Test your rice every so often to check doneness. While your rice is finishing cooking, prep your pan by greasing the inside with one teaspoon of the coconut oil you made earlier. Be careful when you are stirring because there might be splashes of sticky sauce bubbling. Consistency of finished rice after 25 minutesĬontinue to cook and stir the rice mixture for about 25 to 30 minutes. When the sauce begins to boil, lower the heat to medium low and carefully add the soaked glutinous rice.
BRIQS COCONUT TOPPING HOW TO
How to cook biko and assembleĪfter your glutinous rice has finished soaking, combine 18 ounces of coconut milk, 12 ounces of filtered water, 135 grams of palm sugar, 165 grams dark brown sugar, and ½ teaspoon of salt in a large pot over medium heat and mix thoroughly. Remove from heat and set aside until it’s time to add it onto the biko. You should end up with a richly brown and thick sauce that is the consistency of honey. In a saucepan over medium heat, combine eight ounces of coconut milk, 45 grams of palm sugar, and 55 grams of dark brown sugar.Ĭontinue to cook and occasionally stir the sauce for about ten minutes. This extra thick coconut sauce topping adds an extra sinful sweetness to this dessert. Coconut sauce topping Consistency of finished coconut sauce Save the curds for topping your biko later. You can save the oil for cooking in future recipes in a glass container. Strain the curds from the oil and dry the curds on a paper towel. The end result of this process is a separation of coconut oil and crispy fried and golden brown curds. You also want to carefully stir the coconut cream every so often to make sure there are not burnt pieces. It’s important to keep vigil over the sauce during this time because it changes texture frequently.
I like to make the latík first because you can leave it on the counter while cooking the rest of the recipe. For this recipe, we are making the Tagalog version of latík, which is made by heating up and boiling one can (or 13 ounces) of coconut cream in a saucepan for about 15 minutes over medium low heat. Latíkĭepending on where you are in the Philippines, latík could be two different types of coconut based toppings: a syrupy sauce or crispy coconut curds. While your rice is soaking, you can make your toppings and coconut sauce to mix with the sweet sticky rice. Soaking the rice helps to reduce the active cooking time for the rice later on. To prepare glutinous rice for cooking, I like to soak the rice in water for at least four hours, but ideally overnight. While there is no actual gluten in sticky rice (wtf), it does differ from Jasmine rice or even short grain rice because it cooks to a much stickier texture This also helps keep the rice cake shape in place when it’s cooked. Like Vietnamese Chè Bắp, Xôi Lá Dứa, Thai mango sticky rice, Filipino champorado, bibingka, or puto, rice is a staple ingredient in biko–it’s important to note you need to use sticky rice and it cannot be substituted by non-glutinous rice that is typically eaten with normal meals and savory foods. There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds).Įach decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut.
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