Biko with Langka

Biko, a Filipino delicacy also known as sticky rice is a sweet rice cake made from glutinous rice, coconut milk and brown sugar topped with latik. Some calls it kakanin. An easy to make homemade snack or dessert and a favorite by many Filipinos.

For this one, jackfruit or sweetened langka. You can omit the mung beans if you prefer to make just the traditional biko. ​It will be the same recipe anyway.  Or you can add softened mung beans if you like. 

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Biko with langka recipe

Ingredients:

• 2 cups glutinous rice / sweet rice
• 2 cups water
• 1 can, 560 ml  or 15 oz can coconut cream
• 1 cup brown sugar​ 
• 1/2 cup langka / jackfruit pulp in syrup, sliced into strips
• 1 can, 560 ml or 15 oz coconut cream for Latik (curd coconut cream)

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​watch my video below how to make biko with langka

Procedure:

• Rinse glutinous rice / sweet rice until clear. Add 2 cups water. Let it boil and cook for about 10-15 minutes or just half-cooked. 
• In a pan or wok, add 1 can coconut cream. Let it boil. 
• Add brown sugar. Stir until sugar is dissolved.  
• Add half-cooked glutinous rice. Cook in low heat while stirring constantly. 
• Add langka. Continue cooking until the rice fully absorbs all the liquid. 
• Remove from heat.
• Transfer to a tray or container. Line with banana leaves if desired.
• Top with Latik or serve with fresh grated coconut. 
• Serve warm.

* Recipe below for latik.

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​
​To cook Latik:

• Heat coconut cream in a pan. Bring to a boil.
• When it's almost dry, stir until the milk turns into oil and leave a solid residue.
• If it doesn't turn into oil or the brand that you use doesn't have a lot of oil, then you can add about 1-2 tbsp vegetable oil.​
• Continue cooking until the solid residue becomes light brown in color. 

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***Store left over latik in the fridge and microwave when ready to use.
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