Biko, is one of the most (if not THE most) popular kakanin or rice cake in the country. It is called by many different names across the different regions. But in its most basic form, it is simply sweetened glutinous rice or malagkit.
Throughout the years, Filipinos pursue creative ways in making a unique type of Biko. It may come in creating different shapes, colors, flavors, and many more. This is probably because of marketing tactics or because of the availability of different ingredients.
Anyway, whatever they come up with, I’m sure I would be trying it out, after all, it’s still Biko, right?
I recently came across this Biko recipe that I’m sure everyone would love. Who doesn’t like chocolate? And a chocolate flavored Biko — perfect!
This recipe doesn’t involve those ready to consume chocolate powders or bars as we will be using the good ‘ol tablea chocolate! Excited? Learn this easy and amazing recipe right here:
INGREDIENTS:
- ¾ cup glutinous rice (malagkit)
- 2 pcs cacao tablea
- 2 & ½ cups coconut milk
- ¾ cup brown sugar
- Salt, to taste
HOW TO COOK:
- Pour the coconut milk in a pot, heat, and bring to a boil.
- Add- in the tablea then stir until it dissolves completely.
- Add- in the malagkit, sugar, and salt then stir and cover.
- Continue to cook in low to medium heat until the rice absorbs half of the liquid.
- Stir the mixture making sure that no rice sticks on the pot.
- Continue to cook until the liquid is completely absorbed (add more coconut milk or water when the liquid starts to dry out and the rice is not completely done yet).
- Arrange in a greased baking dish or bilao lined with banana leaves.
- Let it cool down and serve. Enjoy!
IMAGE: pinterest.com
Also try: Ube Biko
