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

FAQs

How to make good sticky rice? ›

Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes. Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more.

Biko (Filipino Sticky Rice Cake)

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.

Latík (Tagalog: [laˈtɪk]) refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce.

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.

Therefore, what you're looking for is a rice varietal labeled as sticky rice, sweet rice, Thai sticky rice, or glutinous rice. The latter is what rice flour made from sticky rice will also be labeled, but don't worry—it doesn't contain gluten. It's called this for its ability to gel, its defining characteristic.

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.

How to Make Sticky Rice. Soak rice for 15 minutes prior to cooking it for an additional 10 minutes. This rice requires a ratio of 1:1, meaning 1 cup of rice to every cup of 1 cup of water. It's as easy as that!

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.

Why are my rice cakes so sticky? ›

8. Why is my rice cake dough so sticky? The dough will be very sticky if it is still warm. If that happens, you can cover the dough with plastic food wrap, and keep it in the fridge for 1 hour until it's completely cooled down.

Nian gao, or 'year cake', is a sticky rice cake which represents prosperity; the words 'nian gao' sounds like 'getting higher year on year', and this symbolises raising oneself taller in each coming year.

Noun. buko (plural bukos) (Philippines) A coconut.

Suman is to the Ilonggos as what biko is to Tagalogs and other places. So don't be surprised if you're given this malagkit rice specialty instead of the one wrapped in coconut leaves which is commonly called ibos in this part of the country. Here's a simple recipe for Suman or Biko.

Tuba. Tubâ is a Filipino fermented – and lightly alcoholic – beverage obtained from the sap of different species of palm trees such as nipa and coconut palm. Tubâ has existed in the Philippines since pre-colonial times and is one of the few remaining authentic items of the Filipino culture.

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.

Short-grain rice varieties, like sushi rice, short-grain brown rice or Arborio are typically used to make sticky rice.

What makes Chinese Rice Sticky? In Western cuisine we refer to sticky rice when we obtain a dish that has been overcooked because we have added too much liquid, but it turns out that the amount of starch present in the rice through amylose and amylopectin plays a determining role in the cooking process.

Short-grain white rice is high in amylopectin (and low in amylose), giving the rice a sticky texture. When amylose is high and amylopectin is low (like in basmati), the rice doesn't stick together once cooked. Thus, it is important to use short-grain rice with high levels of amylopectin when making Korean-style rice.