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

FAQs

What is the English of biko? ›

Biko (Filipino Sticky Rice Cake)

The "cold soak" methods (previously called soak-and-steam methods). This is the traditional way Thai and other Southeast Asian people cook sticky rice. You simply soak the rice in room temp water for an absolute minimum of 3 hours and upto overnight. Then drain and steam it using various steaming implements.

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.

Biko is a sweet rice cake from the Philippines.

This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the Jade Emperor. It is also traditionally eaten during Chinese New Year.

Steve Biko (born December 18, 1946, King William's Town, South Africa—died September 12, 1977, Pretoria) was the founder of the Black Consciousness Movement in South Africa. His death from injuries suffered while in police custody made him an international martyr for South African Black nationalism.

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

On Panay Island where I was raised, we have at least three different kinds of suman: ibus (eeh-boos), which is the same sticky rice cake but wrapped in buri (palm leaves) and boiled; biko (bee-koh) made with whole rice kernels (not ground rice or rice flour) and cooked with coconut milk and brown sugar, then slathered ...

Next, grab your glutinous or sweet rice. You can't pull this dish off with regular rice, and we generally prefer the long-grain sticky rice varieties for their texture. It's super important to rinse and soak the rice before cooking, or it won't turn out right. Here are a few tips for washing the rice correctly.

As others have said, Sticky Rice is made with glutinous rice. The ideal way to prepare it is to rinse it well, and then soak it in water overnight, although if you are pushed for time, soaking it for a couple of hours acceptable.

Can you turn any rice into sticky rice? ›

Try using another short-grain rice or risotto rice. Both will have a stickier texture once cooked (compared to medium and long-grained rice). Short-grain rice is stickier than other types of rice once cooked because it has more starch in it.

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.

Individually wrapped rice cakes can be stored at room temperature even after the exterior is opened. Mochi that is not individually wrapped should be stored in the refrigerator after opening the exterior, and should be consumed as soon as possible.

From examining your description, the dark portion on the rice cake sounds to be burnt rice material, which can sometimes be introduced in the ovens where our rice cakes are cooked. We will provide this feedback to the manufacturer who makes this product for us. Fortunately, this is not a food safety concern.

Some of the most popular Filipino cakes include ube cake, mango cake, chiffon cake, cassava cake, no-bake Graham cracker cake, and cake sans rival cake, loved for its rich, creamy, sweet, and fruity flavors.

For example, biko, cuchinta (or kutsinta), suman and other rice cakes are made in the Philippines.

What is the difference between bibingkang malagkit and biko? Both these Filipino kakanin are made with glutinous rice cooked in coconut milk and sugar. However, bibingkang malagkit is traditionally topped and baked with a sweetened coconut caramel while biko is garnished with latik or golden coconut curds.

Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).