One of my favorite memories as a child was eating Biko and every now and then I will have a craving for this little gem from the motherland of the Philippines.

I would like to share my joy with this delicacy to all of you. Maybe you're just curious or want to try out something new. Either way, I am certain you will enjoy it! So I would like to send you this recipe to you for FREE! In the Monthly Recipe Giveaway! The only thing I ask is that once you make and taste this treat. You leave a comment under this service with your honest review. So don't wait, send me a PM and you too can enjoy this delicious treat!

Some Biko Facts/History

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

A mainstay at town fiestas, weddings, and funerals, biko is what usually comes to mind when you hear the word “kakanin.” These rice cakes are made with malagkit rice and coconut milk, with a dark brown topping. Gooey, sticky, and with a distinct, nutty sweetness, biko is one delicacy that is difficult to put down after you have had a bite.

Biko takes its name from the coffee-colored, sweet coconut curd that gives it its distinctive flavor. The sticky cakes are also sometimes referred to as kalamay, although, strictly speaking, the term only pertains to the coconut milk, brown sugar, and glutinous rice powder mixture that is sometimes spread over the biko.

Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

Health Benefits

Rice cakes are usually made from brown rice, which is a health benefit because whole grains provide fiber, carbohydrates and phytochemicals. They make a good snack because they are fat-free and low in calories, but they’re not rich sources of other nutrients. Some rice cakes contain additives or added flavorings and sugar, so check the food label on your rice cakes to be sure they are healthy for you.

Some whole grain products carry a “Whole Grains” stamp. Otherwise, you can identify a whole-grain product by making sure that brown rice or whole-grain brown rice is listed as the first ingredient. Whole grains retain all of the grain’s fiber and a large percentage of its minerals. These nutrients are lost in processed grains such as white rice. Most brands of rice cakes have 0.5 to 1 gram of fiber and 2 percent of the recommended daily value of iron, magnesium and zinc. Whole grains also provide complex carbs for energy and antioxidant phytochemical that help keep your cells healthy, according to Kansas State University.

Rice cakes are usually fat free and low in sugar and calories, which makes them a good snack choice. The size of the cake differs between brands and some have added sugar or sweets such as chocolate. These differences affect the amount of calories and sugar. The calories range from about 35 to as high as 80 per cake. Sugar may range from none to 4 grams or more in one rice cake. Brown rice contains some natural sugar, but to see if your rice cake has added sugar, looks for ingredients such as sugar, fructose, sucrose, honey and corn syrup.

What you get:
Biko Recipe via private message on Simbi!