Biko Recipe (Filipino Sticky Rice Cake) - Foxy Folksy (2024)

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How to make the best sticky rice? ›

Biko (Filipino Sticky Rice Cake)

In Filipino, these rice-based desserts are also known as kakanin, which means "prepared rice." It is derived from the word kanin which is the Filipino word for rice. Rice cakes were also formerly known by the general term tinapay ( lit.

This rice cake is a sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. The recipe was given to me by my Chinese sister-in-law. It has a firm custard-like texture, which is different for many Western palates and is a favorite of my family.

The "cold soak" methods (previously called soak-and-steam methods). This is the traditional way Thai and other Southeast Asian people cook sticky rice. You simply soak the rice in room temp water for an absolute minimum of 3 hours and upto overnight. Then drain and steam it using various steaming implements.

To ensure the grains cook and absorb moisture evenly, sticky rice first needs to be soaked and rinsed in water before cooking. Once steamed, the grains of glutinous rice become tender but maintain a distinct chewiness.

Definition for the Tagalog word biko:

biko. [noun] a type of Filipino rice cake / dessert.

It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao. A notable variant is puto maya in Cebuano-speaking regions of the Philippines.

On Panay Island where I was raised, we have at least three different kinds of suman: ibus (eeh-boos), which is the same sticky rice cake but wrapped in buri (palm leaves) and boiled; biko (bee-koh) made with whole rice kernels (not ground rice or rice flour) and cooked with coconut milk and brown sugar, then slathered ...

Puto. Arguably the most popular kakanin, this steamed rice cake is traditionally white in color, although it can also be tinged green or purple to indicate that its been flavored with pandan or ube, respectively. Like the French baguette, it is sometimes eaten alongside savory viands, most notably the dinuguan.

Where did biko originate in the Philippines? ›

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

Originally from China, it spread to or gave rise to related rice cakes in Southeast Asian countries and Sri Lanka due to overseas Chinese influences.

Rice cakes (nian gao) – southern China

The word nian gao sounds like “higher year,” representing a better year to come. “People eat rice cake because in Chinese, the cake carries the meaning of height, so if you eat cake, it means that in the new year, you will have good luck,” Xiu said.

Rice cakes offer very little nutritional value and are low in calories, fiber, and protein. Consuming rice cakes with an additional source of protein and fiber can balance out the increased blood sugar they may cause.

What is the difference between bibingkang malagkit and biko? Both these Filipino kakanin are made with glutinous rice cooked in coconut milk and sugar. However, bibingkang malagkit is traditionally topped and baked with a sweetened coconut caramel while biko is garnished with latik or golden coconut curds.

First, add the rice to a medium saucepan and spread it out into an even, flat layer. Fill up the saucepan with enough water to just cover the rice and add 1 tablespoon of rice flour. Adding a bit of flour back into the mix is important to help it clump together.

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

I love the chewy bite of glutinous rice that's so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

In the present time, most Thai and Lao sticky rice is imported from Thailand, so to be sure that you get the right type of rice, look for “sweet rice” or “glutinous rice” on the package, along with any kind of indication that this rice has been imported from Thailand, including the word ข้าวเหนียว.