The First Time I created Biko (Glutinous Rice Cake)

 

Biko has always been one of the foods we serve every time we have a family occasion. I never realized how easy it is to make one until my mom taught me how to do this sweet treat today since it is the feast of Santo Niño. 

While I was working inside my room since there is a threat outside as it is pandemic, my mom already cooked the glutinous rice from the rice cooker. So all I have to do is to make the latik(coconut syrup) and to mix the rice and the brown sugar. Easy as that!

I am the house cook for now since my mom just got home from the hospital, so I will be posting here some dishes I make if I find them delicious.

First is to put the coconut milk on the pan to create the coconut syrup, heat it until it becomes brown and you see it will become solid. I separated the oil from the coconut syrup, then mixed the glutinous rice to the brown muscovado sugar(unrefined cane sugar that contains natural molasses).

The hard part in making this dessert is when you are mixing the glutinous rice with the muscovado sugar as it will be heavy to mix because the rice is sticky. If you are not used to cooking dishes and mixing the ingredients in a pan, you will find it hard like me. Well, this is the first time I made this food. My mom is always by my side to taste the biko I am cooking because she doesn't want it too much sweet. Finally, I need to put the coconut syrup on top of the glutinous rice cake.

I searched for other ways to create this very famous Filipino dessert in the country and I find a lot! Well, me being a couch potato, I would do the easiest way in the future which is to mix the glutinous rice and all the sweet stuff in a rice cooker as per this article. 

Now, we can celebrate the feast with a biko and the Pancit Canton my father bought somewhere outside. Viva Pit Senior Santo Nino!

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