How to make classic biko:
4 cans of coconut milk
2 cups sweet rice
1 ½ cups brown sugar
vanilla extract (optional)
Cook 2 cups of sweet rice in a regular rice cooker and set aside. If you are using a pot
to cook the sweet rice (just like what I did on my cooking video), please use 6
measuring cups of water (same as the measuring cup for the sweet rice) when you
cook it. Set aside.
Bring 2 regular size cans of coconut milk (I am based in the US so I don’t have an
easy access to fresh coconut milk or kakang gata) with 1½ cups of brown sugar to a
boil. For added flavor – you can add a pinch of salt, a tsp of vanilla extract or pandan
In the video I added 1 cup of macapuno (coconut strings)- if you opt out of this part,
please add more brown sugar to make the biko sweeter.
Slowly add cooked sweet rice and keep stirring for the next 30 minutes. Cool down
and set aside.
Brush a glass baking dish with coconut oil and slowly pour sweet rice into the dish.
Brush more coconut oil on top of the biko. Sprinkle with coconut
COCONUT CURD/BITS/BUDBOD/LATIK (whatever you want to call it)
Bring 2 cans of coconut milk into a boil and allow to cook for 45 minutes over high
heat. Stir occasionally. The coconut will turn into curds. Cool down. Strain and save
the oil extracted from the curd. You will use it to brush the bottom of the baking dish
and the top of the biko before you sprinkle the budbod on top. Enjoy!
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