Biko is a popular Filipino rice cake dessert made from glutinous or sticky rice, sugar, and coconut milk. It’s often served during special occasions and celebrations in the Philippines. One way to make biko even more delicious is by adding condensed milk to the recipe. In this article, we’ll show you how to cook biko with condensed milk.
What is Biko?
Biko is a type of Filipino rice cake that’s made from glutinous or sticky rice, sugar, and coconut milk. It’s a popular dessert in the Philippines and is often served during special occasions such as weddings, birthdays, and holidays. Biko is known for its soft, chewy texture and sweet flavor.
History of Biko
Biko has a long history in the Philippines and is believed to have originated from the traditional Filipino dessert called “kakanin.” Kakanin is a type of rice cake that’s made from glutinous rice and is often served during special occasions. Over time, biko evolved from kakanin and became a popular dessert in its own right.
Ingredients Needed to Cook Biko with Condensed Milk
To cook biko with condensed milk, you’ll need the following ingredients:
- 2 cups of glutinous or sticky rice
- 1 cup of sugar
- 1 cup of coconut milk
- 1/2 cup of condensed milk
- 1/4 teaspoon of salt
- 1/2 teaspoon of pandan extract (optional)
- 1/4 teaspoon of vanilla extract (optional)
Equipment Needed
To cook biko with condensed milk, you’ll need the following equipment:
- A large pot with a heavy bottom (such as a Dutch oven or a clay pot)
- A steamer basket
- A wooden spoon or spatula
- A plate or tray for serving
Instructions for Cooking Biko with Condensed Milk
Cooking biko with condensed milk is a relatively simple process that requires some patience and attention to detail. Here are the steps to follow:
Step 1: Prepare the Glutinous Rice
Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight. Drain the water and set the rice aside.
Step 2: Cook the Glutinous Rice
In a large pot, combine the glutinous rice and 2 cups of water. Cook the rice over medium heat, stirring constantly, until the water is absorbed and the rice is cooked. This should take about 15-20 minutes.
Step 3: Prepare the Coconut Milk Mixture
In a separate pot, combine the coconut milk, sugar, and salt. Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
Step 4: Add the Condensed Milk and Pandan Extract (Optional)
Add the condensed milk and pandan extract (if using) to the coconut milk mixture. Stir well to combine.
Step 5: Combine the Cooked Glutinous Rice and Coconut Milk Mixture
Add the cooked glutinous rice to the coconut milk mixture. Stir well to combine.
Step 6: Steam the Biko
Transfer the biko mixture to a steamer basket and steam it over boiling water for 30-40 minutes, or until the biko is cooked and fluffy.
Step 7: Serve the Biko
Remove the biko from the steamer and transfer it to a plate or tray. Serve the biko warm or at room temperature.
Tips for Cooking Biko with Condensed Milk
Here are some tips to help you cook biko with condensed milk:
Use Short-Grain Glutinous Rice
Short-grain glutinous rice is best for cooking biko because it’s stickier and clings together better than long-grain glutinous rice.
Don’t Overmix the Biko Mixture
Overmixing the biko mixture can make it tough and dense. Mix the ingredients just until they’re combined, then stop mixing.
Use a Heavy-Bottomed Pot
A heavy-bottomed pot is best for cooking biko because it distributes the heat evenly and prevents the biko from burning.
Don’t Overcook the Biko
Overcooking the biko can make it dry and crumbly. Cook the biko until it’s just done, then remove it from the heat.
Conclusion
Cooking biko with condensed milk is a simple process that requires some patience and attention to detail. By following the steps outlined in this article, you can create a delicious and authentic Filipino dessert that’s sure to please. Remember to use short-grain glutinous rice, don’t overmix the biko mixture, and don’t overcook the biko. With these tips and a little practice, you’ll be making delicious biko with condensed milk like a pro.
What is Biko and how is it traditionally made?
Biko is a traditional Filipino rice cake dessert made from glutinous or sticky rice, sugar, and coconut milk. Traditionally, Biko is cooked in a steamer lined with banana leaves, giving it a unique flavor and aroma. The mixture is then topped with a sweet coconut milk mixture and baked until golden brown.
In the traditional recipe, the coconut milk mixture is made by boiling coconut milk with sugar and salt until it thickens. This mixture is then spread on top of the cooked rice cake and baked until golden brown. The result is a sweet, creamy, and sticky dessert that is popular in the Philippines.
What is the role of condensed milk in cooking Biko?
Condensed milk is a key ingredient in cooking Biko with a twist. It replaces the traditional coconut milk mixture and adds a rich, creamy flavor to the dessert. The condensed milk is mixed with the glutinous rice mixture before cooking, giving it a sweet and creamy flavor.
Using condensed milk in cooking Biko also simplifies the recipe, as it eliminates the need to boil coconut milk with sugar and salt. The condensed milk is already sweet and creamy, making it a convenient substitute for the traditional coconut milk mixture. This twist on the traditional recipe results in a sweeter and creamier Biko that is sure to delight.
How do I cook Biko with condensed milk?
To cook Biko with condensed milk, start by mixing glutinous rice flour with sugar, water, and condensed milk. The mixture should be smooth and free of lumps. Then, pour the mixture into a greased pan and cook over low heat, stirring constantly, until the mixture thickens.
Once the mixture has thickened, transfer it to a baking dish and bake in a preheated oven until golden brown. The Biko is done when it is firm to the touch and golden brown on top. Remove it from the oven and let it cool before slicing and serving.
What are the benefits of using condensed milk in Biko?
Using condensed milk in Biko has several benefits. It simplifies the recipe, eliminates the need to boil coconut milk with sugar and salt, and adds a rich, creamy flavor to the dessert. Condensed milk also gives Biko a sweeter and creamier texture that is sure to delight.
Another benefit of using condensed milk in Biko is that it makes the dessert more accessible to people who are not familiar with traditional Filipino ingredients. Condensed milk is a common ingredient in many desserts, making it easy to find in most supermarkets. This makes it easier for people to try Biko and experience the delicious flavors of Filipino cuisine.
Can I customize Biko with condensed milk to my taste?
Yes, you can customize Biko with condensed milk to your taste. One way to do this is to add different flavorings, such as vanilla or pandan extract, to the mixture before cooking. You can also add nuts or dried fruit to the mixture for added texture and flavor.
Another way to customize Biko with condensed milk is to top it with different ingredients after baking. You can top it with a sprinkle of sugar, a drizzle of honey, or a sprinkle of toasted coconut flakes. You can also serve it with a scoop of ice cream or a dollop of whipped cream for added creaminess.
How do I store Biko with condensed milk?
Biko with condensed milk can be stored at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days. To store Biko, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container.
Before serving, let the Biko come to room temperature. You can also reheat it in the oven or microwave if you prefer it warm. Biko with condensed milk can also be frozen for up to 2 months. To freeze, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
Can I make Biko with condensed milk ahead of time?
Yes, you can make Biko with condensed milk ahead of time. In fact, it’s best to make it a day or two before serving, as it allows the flavors to meld together and the texture to set. To make Biko ahead of time, cook the mixture and let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve.
Before serving, let the Biko come to room temperature. You can also reheat it in the oven or microwave if you prefer it warm. Making Biko ahead of time is convenient, as it allows you to prepare the dessert in advance and focus on other things on the day of serving.