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biko with munggo

5/11/2019

4 Comments

 
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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. 
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​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.  
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Biko ready to be topped with latik.
This is my Biko loaded with tons of Latik on top. So delicious! 
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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 
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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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4 Comments
Flora Reyes
6/13/2019 07:59:33 am

Thanks for sharing your recipes. May the Lord bless your life.

Reply
Janette (PinoyCookingRecipes)
6/13/2019 11:18:32 am

You're welcome Ms. Flora. Salamat.😊 God bless as well.

Reply
ellen manalo
2/4/2021 04:58:35 am

Hi Janette! Can I use the green monggo instead of the red one? I have left over from making your kakanin buchi (which is sooo good). Thanks for sharing your delicious recipes!

Reply
Janette
2/4/2021 12:57:03 pm

Hi Ms. Ellen. Yes you can. It's just that red looks better for Biko. It's my pleasure. Planning to create a new video for that Kakanin Buchi. Glad you liked it. :)

Reply



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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
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