biko with munggo

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. An easy to make homemade snack or dessert. 

For this one, I am adding munggo or red mung beans. 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 langka or sweetened jackfruit instead. ​

​Of course adding the red mung beans is an extra process. You have to soak the beans at least 3 hours or overnight then boil in water for at least 30 minutes or until the beans are soft. 

​Biko can be eaten alone without a topping but can also be topped with Latik which is a curdled coconut cream.  Some serve it with fresh grated coconut or make it bibingkang malagkit by adding toppings which is a combination of coconut cream and condensed milk then baked for few minutes.  

Biko ready to be topped with latik.

This is my Biko loaded with tons of Latik on top. So delicious! 

Biko with red mung beans (munggo) recipe

Ingredients:

• 1 cup red Mung Beans (munggo) 
• 3-4 cups water
• 2 cups glutinous rice
• 2 cups water
• 1 can, 560 ml  or 15 oz can coconut cream
• 1 cup brown sugar​ (add 1/2 cup if you prefer it sweet)
• 1 can, 560 ml or 15 oz coconut cream for Latik 

watch my video below how to make it.

Procedure:

• Boil mung beans in 3-4 cups water.  Cook until beans are soft. About 30-45 minutes. 
• Rinse glutinous rice.  Add 2 cups water. Let it boil and cook for about 10 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 munggo. Continue cooking until the rice fully absorbs all the liquid. 
• Remove from heat.
• Transfer to a tray or container.
• Top with Latik or serve with fresh grated coconut. 
• (Scroll down for procedure on how to make 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. 
  

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

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