February 02, 2012
A friend posted her own version of Biko so I was inspired to make mine too. And as always, I followed Panlasang Pinoy's recipe:


2 cups glutinous rice (aka sticky rice or malagkit)
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

Cooking Procedure
  • Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
  • While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
  • Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
  • Scoop the cooked biko and place it in a serving plate then flatten the surface.
  • Share and Enjoy!

I wanted to make the sweet brown topping but failed. Epic failure again hahaha. Anyway, here's my end product:

For topping I mixed condensed milk, coconut milk and a little brown sugar. Let it boil then baked until brown. That's it. :)

Here's how much I spent:
Gluti rice - $1.45 but I used only 2 cups ( I still have 5 cups)
Condensed milk - $1 but I use 1/3 only
Coconut milk - $1.60
Coconut cream - $0.90 (I used only half)
Brown sugar - $2.70 (I used only 2 cups - still got a LOT!)

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