Biko

Biko (Sticky Rice Cake) a Filipino native delicacy, made from glutinous rice or "malagkit", coconut milk and brown sugar.  It is also referred as "kakanin" (from the word "kanin" which means rice) and mostly it is garnished with latik scattered generously on top.  Photo on top is only a simple way of cooking biko without garnished.

Ingredients:

• 2 cups glutinous rice or malagkit
• 2 cups water
• 3 cups coconut milk
• 2 cups brown sugar
• Latik (ingredients and procedure here)

Cooking Instructions:

1. Wash glutinous rice, place on a pot and add the water
2. Bring to a boil until rice is ready then turn the heat down simmer until the liquid is fully absorbed
3. On a separate pan combine coconut milk and brown sugar cook in a medium heat, let it boil until texture becomes thick. Stir constantly
4. Once the rice is cooked add the rice to the mixture of coconut milk and sugar, mix well to keep the rice from burning, continue stirring until thick 
5. Then ready to serve on plate or on a serving dish then garnished with latik on top.