Thursday, March 4, 2010

BIKO ( Black Rice Pudding )

What is the difference between Biko and Bibingka? Based from my research online and my childhood recollections, Biko is a Filipino dessert recipe  made from glutinous rice (usually combination of black rice and white sweet rice) and it is topped with Latik ( fried coconut milk curd ). While bibingkang malagkit is made from white glutinous rice and topped with caramelized sugar and coconut cream. Filipinos  are welcome to differ on this.   

On the other hand this Black Sticky rice recipe is also called Rice Pudding cake (Kao Niew Dum Maprow)  in Thailand. You can make a lot of variation on cooking Black rice. I like it because of the distinct color and like sweet rice, it always tastes good when combined with coconut milk and sugar.


1-½  cup glutinous or sweet rice
1 cup black rice
1 cup brown sugar
1- 14 oz coconut milk
½ teaspoon salt
2 cups of water
latik ( fried coconut milk curd, recipe below)

Cooking Directions:

  • Wash black rice 2-3 times and soak it  in water overnight.
  • Wash the sweet rice 2-3 times. Drain water for both rice. Combine and mix well. 
  • In a rice cooker or steamer, add 2 cups of water, add the rice and cook same way you are cooking rice.
  • Bring the coconut milk to boil. Add the brown sugar and salt.
  • Add the cooked rice and under low heat  keep on stirring until thickened.
  • Place in a buttered Pyrex dish, spread the rice mixture on the baking pan or Pyrex.
  • Broil for 5-6 minutes. Divide it into squares like brownies. Top it with the Latik ( curdled coconut cream).
  • Let it cool for few minutes. Serve and enjoy !
Recipe for the Latik Video:


Sam Rice on October 1, 2010 at 6:04 PM said...

That sure looks like delicious to me. I had eaten Bibingka but not this Biko one which contains black rice. I think Biko is more nutritious than Bibingka since, it contains black rice in which has a high level of antioxidants than blueberries. Antioxidants helps our body prevent cancer and diabetes. For more nutritional facts on black rice you can refer to this article: http://www.blackrice.com/nutrition/

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may poblete on August 23, 2013 at 3:12 PM said...

i noticed your recipe does not have lye water...does the broiling replace the lye water.

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