Biko

"Biko" or "Rice Cake with Latik topping" is a recipe which consists of glutinous rice (malagkit), coconut milk and sugar.
"Biko"  has always been part of Filipino tradition. It is often served on celebrated occasions like birthdays and Christmas and especially on All Soul's day or what we call in the Philippines as "Undas".
In Tigaon (my hometown), this kakanin is called Suman. My Mama would always cook this in a huge pot, and share this to our neighbors ~ you couldn't hide what's cooking in the kitchen, it really has a good smell that makes you darn hungry! This big pot can feed our entire neighbors(within the smell vicinity! hahahaha) and I would put some in a tupperware and store in the fridge, and I would devour on it for days.
Oh,  I'd always get the the rice crust at the bottom of the pan or what is known to us as "Tutong". How weird is that? But really it tastes good!

Here is my recipe, the no bake - traditional way of preparing it...

Biko Ingredients:
2 cups glutinous rice
4 cups coconut milk
3/4 cup brown sugar
1 pandan leaf (optional)


Latik Ingredients:
1 cup coconut cream
1 cup condensed milk
3 tbsp cornstarch
(diluted in 1/4 cup cold water)


How to prepare:
> Cook rice and coconut milk in a pot over medium heat.Let boil. Stir constantly to keep from burning and sticking on  the pot. After 10 to 15 mins, add the sugar and the pandan leaf(optional- it adds a distinct nice aroma and flavor to the rice).  Lower the heat when the rice is done and almost dry.
> When rice is done, remove the pandan leaf, spread the mixture in a wide dish (rectangular or round) about 2" thick.
> To make the latik,  put all the engredients in a pan and cook over low heat, constantly stirring until thick.
    This takes about 15 to 20 mins. When done, spread over the rice. Layer it nice and smoothly.
> Set aside and let cool. Enjoy!