Biko with Langka

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Biko with Langka

Biko is glutinous rice or malagkit na bigas cooked with Latik sauce or Caramelized Coconut milk. The jackfruit or langka adds flavor to the Biko. Latik or toasted coconut milk curds may also be put on top of the Biko for added flavor.

In the Philippines, the Biko vendors would put the biko on a bilao (large woven tray) with banana leaf which serves as a wax paper so the biko won’t stick on the bilao.

This recipe is easy to make as it only has 5 ingredients. Here’s how to make it:

Cook the Sweet Rice or Bigas na Malagkit

Put 2 1/4 cups of sweet rice on a pot or rice cooker pot. Wash and drain the sweet rice twice. Add 2 1/4 cups of water on the pot and cook on the rice cooker.

If cooking over stove top, cook over medium heat. Once it boils, lower the heat to simmer and cook the rice for about 10-15 minutes or until the water has evaporated.

Turn off the heat and let it cool. Set aside.

Cook the Latik Sauce and Langka

On a pan, pour 2 cans of Coconut Milk (400 ml per can). Turn on the stove top to medium heat and bring to a boil. Once boiling, add one cup of brown sugar and mix until incorporated. Bring back to a boil and simmer until the latik sauce thickens. Add the jackfruit, stir occasionally and cook until the latik sauce is caramelized.

I used Demerara brown sugar for this recipe. The color and sweetness of the sugar will vary according to the type of sugar used. You will need to adjust the amount of sugar to add according to taste.

Combine the Cooked Sweet Rice and the Latik Sauce with Langka

Once the latik sauce is caramelized, add the cooked sweet rice and mix until incorporated. Continue mixing until the rice has absorbed the latik sauce and the rice is sticking together. Transfer to a serving dish. Serve and enjoy!

Biko with Langka

Course Breakfast, Dessert
Cuisine Filipino

Ingredients
  

  • 2 1/4 cups Sweet rice or Glutinous Rice
  • 2 1/4 cups Water for cooking the rice
  • 2 cups Coconut Milk 400 ml per can
  • 1 cup Demerara Brown Sugar adjust according to taste
  • 1/2 cup Jackfruit strips (Langka)

Instructions
 

Cook the Sweet Rice

  • Put 2 1/4 cups of Sweet Rice on a rice cooker or a pot
  • Wash and drain the sweet rice twice.
  • Once the rice is washed and drained, add 2 1/4 cups Water
  • Cook the rice on the rice cooker. If cooking on a stove top, turn on the stove to medium heat. Once boiling, turn the heat to low and simmer until the rice is cooked.
  • Once the rice is cooked, let it cool. Set aside.

Cook the Latik Sauce and Langka

  • On a pan, pour 2 cans of Coconut milk
  • Turn on the heat to medium and bring the coconut milk to a boil
  • Once boiling, add the brown sugar. Mix until well blended.
  • Bring back to a boil and simmer until the mixture thickens
  • Next, add the Jackfruit or Langka strips
  • Stir occasionally and cook until the latik sauce caramelize

Combine the Sweet Rice & the Latik Sauce with Langka

  • Once the Latik sauce is caramelized, add the cooked sweet rice on the pan
  • Combine and mix well . Coat the sweet rice with the latik sauce until incorporated
  • Continue cooking and stirring until the rice sticks together
  • Transfer to a serving dish. Serve and enjoy!

Notes

This recipe is good for 4-5 people. The color and sweetness of the Biko will depend on the type and color of the sugar used. Adjust the ingredients according to taste.
Keep in the fridge if there’s leftover. Heat up in the microwave for 10-20 seconds ( depending on microwave heat settings).
Serve and enjoy!
Keyword biko, biko with jackfruit, biko with langka, glutinous rice, malagkit na bigas, Our Sweet Life Blog, pinoy food, sweet life blog, sweet rice, sweet rice cake

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